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Steak and Egg Breakfast Burrito with Carne Asada

Steak and Egg Breakfast Burrito with Carne Asada wraps tender, seasoned skirt steak with fluffy scrambled eggs, sautéed peppers and onions, and gooey melted cheese. The mix of mild heat from jalapeño and hearty potatoes makes each bite rich and satisfying. It’s perfect for a weekend brunch or a grab-and-go morning meal that feels extra special.

  • Prep15 mins
  • Cook35 mins
  • Serves4
  • DifficultyMedium
Steak and Egg Breakfast Burrito with Carne Asada
  1. 1

    Place the beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder, then toss to coat evenly.

  2. 2

    Let the mixture marinate for 5 minutes.

  3. 3

    Heat oil in a large, deep skillet over medium-high heat.

  4. 4

    Add the beef strips to the skillet and cook, stirring, until browned.

  5. 5

    Stir in the bell pepper, onions, and jalapeno pepper.

  6. 6

    Add the tomatoes and potatoes.

  7. 7

    Cook until the potatoes are tender, 5 to 8 minutes.

  8. 8

    Season with salt and pepper, then transfer the mixture to a bowl.

  9. 9

    Melt 1 tablespoon butter in the same skillet.

  10. 10

    Add the eggs and cook, stirring occasionally, until scrambled and set.

  11. 11

    Return the beef mixture to the skillet and cook, stirring, until warmed through, about 2 minutes.

  12. 12

    Melt the remaining 2 tablespoons butter in a small dish in the microwave.

  13. 13

    Divide the shredded cheese among the tortillas and top with the beef and vegetable mixture.

  14. 14

    Fold in the sides of each tortilla and roll up.

  15. 15

    Brush with the melted butter, place seam side down in the pan to brown, then flip and brown the top side.

  16. 16

    Ensure the burrito is warmed through.