Steak Breakfast Burrito: Your New Go-To for Busy Mornings
If you're looking for a quick, high-protein breakfast that fuels your morning and helps reduce food waste, this steak breakfast burrito is your answer. Made with leftover steak, scrambled eggs, fresh veggies, and melty cheese, it’s the ultimate hearty breakfast wrap that’s both satisfying and easy to throw together — even on the busiest of mornings.
Servings 1 burrito
Ingredients
- 3 eggs – scrambled to your preference
- Leftover steak about ½ cup – thinly sliced or chopped
- 1/4 bell pepper – diced any color works
- 1/4 onion – diced
- A handful of spinach – or try kale or arugula
- Shredded cheese Monterey Jack, or pepper jack
- 1 large flour tortilla – burrito-sized
- Optional: salsa, avocado slices, or hot sauce for extra flavor
Instructions
- Sauté your veggies: In a skillet, heat a little olive oil or butter. Cook the bell pepper and onion over medium heat for 3–4 minutes until softened. Add the spinach and cook just until wilted.
- Warm the steak: Add the steak to the skillet with the veggies and heat for 1–2 minutes. Stir occasionally to keep everything evenly warmed.
- Scramble the eggs: Push the veggies and steak to one side of the pan. Crack in the eggs and scramble until just set, then combine everything together.
- Assemble your burrito: Warm your tortilla, sprinkle a generous amount of cheese down the middle, then top with the egg and steak mixture. Add salsa or avocado if using. Roll it up tightly.
- Optional: Toast it - Place the burrito seam-side down in the pan and toast for 1–2 minutes per side for a crispy finish. I always do this!