Steak Breakfast Burritos

This quick and easy steak breakfast burrito packs a protein punch for the most important meal of the day.

Cook Time 35M
Protein 35g
Servings 4
Steak Breakfast Burritos
Grilling

Helpful Hereford Tips


The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.

Nutritional Information


Cals

436

Carbs

14% DV
40g

Fat

21% DV
14g

Fiber

6% DV
1.7g

Iron

23% DV
4.2mg

Ingredients

• 1 pound Certified Hereford Beef sirloin steak, cut 1 inch thick
• 1/2 teaspoon dried Mexican seasoning
• Salt
• 2 eggs, slightly beaten
• 2 egg whites, slightly beaten
• 2 tablespoons water
• 4 medium spinach or flour tortillas (10-inch diameter), warmed
• 1/2 cup prepared thick-and-chunky salsa
• 1/2 cup shredded reduced fat Cheddar cheese
• Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)

Instructions

  • Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and Mexican seasoning in medium bowl; toss to coat.
  • Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm. Wipe out skillet using paper towels, if necessary.
  • Combine whole eggs, egg whites and water in small bowl. Spray same skillet with cooking spray; heat over medium-low heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set.
  • Layer 1/4 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa, 1/4 of eggs and 2 tablespoons cheese. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.

About Sirloin Steak


Economical and lean, well-flavored and moderately tender. Versatile, juicy and delicious.

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