Breakfast Beef Burritos --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 15 to 25 minutes
  • Makes 2 servings


  1. 8 ounces beef Sirloin Tip Center Steaks, cut 1/8 to 1/4 inch thick
  2. 2 eggs, beaten
  3. 1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
  4. 1 tablespoon water
  5. 1/4 teaspoon pepper
  6. Salt
  7. 2 medium flour tortillas (10-inch diameter), warmed
  8. 1/4 cup prepared salsa
  9. Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)


  1. Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.
  2. Season beef Steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired.
  3. Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.
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