I absolutely love how this Steak and Egg Breakfast Burritos with Pico de Gallo Recipe comes together-it’s like waking up to a little fiesta on your plate every morning. The juicy, perfectly seared steak paired with soft scrambled eggs and the fresh, tangy burst from the homemade pico de gallo makes for a satisfying, flavor-packed start to the day. Whether it’s a weekend brunch with friends or a hearty weekday breakfast, you ll find this recipe super approachable and incredibly rewarding.
When I first tried this, I was amazed at how easy it is to whip up breakfast that tastes gourmet without needing hours in the kitchen. Plus, the pico de gallo adds that fresh crunch that balances the richness of the steak and eggs beautifully. You re going to love how this Steak and Egg Breakfast Burritos with Pico de Gallo Recipe brings the classic flavors of a breakfast burrito but with a fresh twist that keeps everyone asking for seconds.
Why You’ll Love This Recipe
- Balanced Flavors: The savory steak, creamy eggs, and zesty pico de gallo create the perfect harmony in every bite.
- Quick Prep: You ll have a filling breakfast on the table in under 30 minutes, perfect for busy mornings.
- Customizable: Easily adjust spice levels, add cheese, or swap meats to suit your cravings.
- Family Favorite: My family goes crazy for these burritos, making them a win for both kids and adults alike.
Ingredients You’ll Need
These ingredients work together beautifully to create a breakfast burrito that’s fresh, rich, and satisfying. Be sure to pick ripe tomatoes for the pico de gallo, and a tender cut of steak like flap or sirloin for the best flavor and texture.
- Flap meat, top sirloin or rib eye steak: Choose well-marbled cuts for juicy, tender steak that s perfect for quick searing.
- Salt and pepper: Simple seasoning that lets the natural flavors of the steak and eggs shine.
- Oil: Helps get a perfect sear on your steak without sticking.
- Eggs: Fresh eggs make soft, creamy scrambled eggs that are fluffy and delicious.
- Milk: A splash keeps your scrambled eggs silky smooth.
- Butter: Adds richness to your eggs and prevents sticking.
- Flour tortillas: Soft and pliable, ideal for wrapping all the goodies inside without tearing.
- Shredded cheddar: Melts into the warm filling for that ooey-gooey goodness.
- Roma tomatoes: Seeded and diced for fresh, juicy pico de gallo.
- Onion: Adds crunch and a little sharpness to pico de gallo.
- Jalapeno: Brings a gentle heat, adjust to taste!
- Lime juice: Brightens up the pico de gallo with a fresh zing.
- Cilantro: The herbaceous note that ties the pico de gallo together.
Variations
I love mixing things up with this Steak and Egg Breakfast Burritos with Pico de Gallo Recipe depending on the mood and what’s in my fridge. It s such a flexible recipe that you can adapt it to suit different tastes or dietary needs-and it still turns out delicious every time.
- Spicy Upgrade: I once added extra jalapeno and a dash of hot sauce into the eggs for a fiery kick that my spice-loving friends adored.
- Vegetarian Option: Swap the steak for grilled mushrooms or seasoned tofu; the pico de gallo keeps the freshness and brightness intact.
- Cheese Variety: Sometimes I swap cheddar for pepper jack or crumbled queso fresco for different cheesy vibes.
- Seasonal Veggies: During summer, adding roasted corn or sautéed bell peppers gives it a seasonal twist my family raves about.
How to Make Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
Step 1: Season and Sear Your Steak
First things first-season your flap steak generously with salt and pepper. Heat a tablespoon of oil in a heavy-bottomed pan over medium heat until hot but not smoking. Lay down the steak in a single layer and let it sizzle for 3 to 4 minutes without moving it; this gives you that beautiful sear. Flip it over and cook for another 3 to 4 minutes until it s medium done. Once cooked, remove from the pan and keep it warm while you prepare the rest.
Step 2: Whisk and Cook the Eggs Just Right
In a bowl, whisk together eggs and milk until no streaks remain-this little trick makes your scrambled eggs ultra creamy. Heat butter in a nonstick skillet over low to medium-low heat until it s just bubbling. Pour in the eggs and let them start to set for about 20 seconds without stirring. Then gently push around the edges with a spatula to create large soft curds-don t scramble aggressively. Keep doing this until the eggs are mostly set but still a touch wet; that way, they stay tender and moist. Remove from heat and let them rest a minute before filling the burritos.
Step 3: Make the Fresh Pico de Gallo
While the eggs cook, mix your diced tomatoes, onion, jalapeno, cilantro, and freshly squeezed lime juice in a bowl. Season with salt and stir everything to combine. This fresh pico de gallo is going to add incredible zest and a bit of crunch to your burritos-don t skip it!
Step 4: Warm and Assemble the Burritos
Warm your flour tortillas in an ungreased skillet over medium-low heat for 20 to 30 seconds on each side until they re soft and pliable. Place one tortilla flat, spoon the scrambled eggs across the middle, layer chopped steak on top, then add a generous scoop of pico de gallo. Sprinkle shredded cheddar cheese over everything. Fold up the bottom half to cover the filling, then tuck in the sides and roll tightly to make a burrito.
Step 5: Crisp the Burritos for the Perfect Finish
Place your burritos seam-side down in a clean nonstick skillet over medium heat (no oil needed). Cook for 1 to 2 minutes, then turn to the other side for another 1 to 2 minutes, until the tortillas are lightly browned and crisp on the outside. This step adds a delightful crunch that contrasts beautifully with the tender filling inside.
Pro Tips for Making Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
- Use Room Temperature Eggs: I always let my eggs sit out for a few minutes before cooking to ensure even cooking and fluffiness.
- Don t Overcook Your Steak: I learned that medium to medium-rare keeps the steak tender and juicy, perfect for these burritos.
- Warm Tortillas Simply: Instead of the microwave, warming tortillas briefly in a dry skillet keeps them soft without drying out.
- Seal Burritos Seam Side Down: This simple trick prevents them from unrolling while crisping and keeps things neat.
How to Serve Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
Garnishes
I love topping my burritos with a dollop of sour cream or a little extra pico de gallo for freshness and zing. Sometimes, a sprinkle of chopped green onions or avocado slices adds a creamy, fresh contrast that s just dreamy. A dash of hot sauce on the side never hurts either, for those who want a bit more heat!
Side Dishes
I often pair these burritos with a simple side salad or some crispy hash browns to round out the meal. A fresh fruit bowl is also a nice lighter option that complements the hearty flavors while keeping things bright and refreshing.
Creative Ways to Present
For special brunches, I like to slice the burritos into pinwheels and arrange them on a platter with colorful bowls of salsa, guacamole, and sour cream for dipping. It turns this casual breakfast into a fun, interactive meal that guests love. Wrapping each burrito in foil keeps them warm and makes them easy to grab on the go, perfect for breakfast gatherings.
Make Ahead and Storage
Storing Leftovers
I wrap leftover burritos individually in plastic wrap or foil and store them in an airtight container in the fridge. They keep well for up to 3 days, and I find the flavors actually mellow and blend nicely overnight.
Freezing
If you want to freeze these burritos, I recommend wrapping them tightly in foil and then placing them in a freezer bag to avoid freezer burn. I ve found they freeze wonderfully for up to a month, making breakfast prep a breeze on busy mornings.
Reheating
To reheat, I pop the burritos in a toaster oven or regular oven at 350°F for 10-12 minutes with the foil on, which helps keep the tortilla tender while warming the filling evenly. You can also reheat in a skillet over medium-low heat to revive some crispiness on the outside-just watch carefully so they don t burn.
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! While flap meat, sirloin, or rib eye are ideal because of their tenderness and flavor, you can use other cuts like skirt steak or flank steak. Just adjust the cooking time accordingly to avoid overcooking and ensure tenderness.
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How spicy is the pico de gallo, and can I adjust it?
The pico de gallo in this recipe has a mild, fresh heat from the jalapeno, which can be toned down by removing the seeds or increased by adding more jalapeno or even a dash of cayenne. It s easy to customize according to your heat preference.
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Can I make the breakfast burritos ahead of time?
Yes! You can assemble the burritos, wrap them tightly, and refrigerate for up to 3 days or freeze for longer storage. Reheat them gently to maintain the best texture and flavor.
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What s the best way to prevent the tortillas from tearing?
Warm your tortillas briefly in a dry skillet to make them more pliable before assembling. Avoid overfilling and roll them tightly but gently. If your tortillas still tear, try using freshly purchased or thicker tortillas for better durability.
Final Thoughts
This Steak and Egg Breakfast Burritos with Pico de Gallo Recipe holds a special place in my kitchen because it s proof that a fresh, homemade breakfast can come together quickly and still impress. I love sharing this with family and friends, knowing it wins smiles with every bite. If you re looking for a breakfast that s hearty, flavorful, and easy to customize, give this recipe a go-you might just find your new favorite way to start the day.
Print
Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Steak and Egg Breakfast Burritos recipe combines tender cooked flap steak with fluffy scrambled eggs, fresh pico de gallo, and melted cheddar cheese wrapped in warm flour tortillas. Perfect for a hearty morning meal, these burritos are seared briefly in a skillet for a lightly crisp finish. The fresh pico de gallo adds a bright and zesty contrast, making this dish flavorful and satisfying.
Ingredients
For the Burritos
- 1/2 pound flap meat, top sirloin or rib eye steak
- Salt and pepper to taste
- 1 tablespoon oil
- 4 eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 2 12-inch flour tortillas
- 1/2 cup shredded cheddar cheese
For the Pico de Gallo
- 1/2 cup Roma tomatoes, seeded and diced
- 2 tablespoons onion, peeled and diced
- 1 teaspoon jalapeno, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon cilantro, stemmed and chopped
- Salt to taste
Instructions
- Season the beef: Sprinkle salt and pepper over the flap steak to taste, ensuring even coverage for flavor.
- Cook the steak: Heat oil in a wide heavy-bottomed pan over medium heat until hot. Add the steak in a single layer and cook for 3 to 4 minutes on each side until medium done. Remove and keep warm.
- Prepare eggs: In a bowl, whisk together eggs, milk, salt, and pepper until fully blended with no streaks.
- Scramble the eggs: Melt butter in a nonstick skillet over low to medium-low heat. Once butter is barely bubbling, pour in eggs. Let sit for 20 to 30 seconds then gently push and fold eggs with a spatula to create large soft curds. Cook for 2 to 3 minutes until eggs are set but slightly wet. Remove from heat and let stand.
- Chop the steak: Using a knife, cut the cooked flap steak into bite-sized pieces.
- Warm tortillas: Heat the flour tortillas in a large ungreased nonstick skillet over medium-low heat, turning as needed for 20 to 30 seconds until soft and pliable.
- Assemble the burritos: Place a warm tortilla on a flat surface. Spread a horizontal line of scrambled eggs in the center. Add chopped steak on top, then spoon pico de gallo over the steak and sprinkle shredded cheddar cheese.
- Wrap the burritos: Fold the bottom half of the tortilla over the fillings, then pull the filling back to form a roll. Fold sides inward and roll tightly. Place seam side down on a plate. Repeat with remaining ingredients.
- Crisp the burritos: In a wide ungreased nonstick skillet over medium heat, place burritos seam side down. Cook for 1 to 2 minutes, then turn to another side and cook an additional 1 to 2 minutes until tortillas are lightly browned and slightly crisp.
- Cut and serve: Remove from pan. Cut each burrito in half and serve hot.
- Prepare pico de gallo: In a bowl, combine diced tomatoes, onions, jalapenos, cilantro, lime juice, and salt. Stir well to blend flavors. Serve as topping for the burritos.
Notes
- Nutritional information is calculated based on half a burrito serving.
- Use flap meat or a similar tender steak cut for best flavor and texture.
- Control the spice level of pico de gallo by adjusting the amount of jalapeno.
- Cooking the burritos seam side down ensures they hold their shape and develop a crisp exterior.
- Serve immediately after cooking for best taste and texture.
Nutrition
- Serving Size: 1/2 burrito
- Calories: 307
- Sugar: 1g
- Sodium: 312mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 220mg
