Carne Asada Breakfast Burrito

Set yourself up for a healthy and satisfying breakfast with these Carne Asada burritos. The marinated steak, tater tots, cheese, and pico de gallo all get rolled up into a flour tortilla for a delicious breakfast either on the go or for a slow Sunday morning!

Course Breakfast

Cuisine Mexican

Keyword Breakfast, breakfastburrito, carneasada

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings large burritos

Calories 539kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the steak marinade:

1 1/2 lb. top round steak, skirt steak, or flank steak (or whatever cut you prefer)
1/2 cup fresh cilantro, minced
1 jalapeno, seeded and finely diced
4-5 cloves garlic, minced
1 lime, juiced
1 lemon, juiced (~1/4 cup)
1 large orange, juiced
2 Tbsp. olive oil
2 tsp. cumin, ground
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper

For the pico de gallo:

1 cup cherry tomatoes, diced (or 2 Roma tomatoes)
1/2 cup white onion, finely diced
1/4 cup fresh cilantro, minced
1 lime, juiced
salt and pepper, to taste

For the burrito:

2 cups tater tots, frozen (or French fries)
6, 10-12 inch flour tortillas (large Burrito size)
12 large eggs (2 in each burrito)
1 cup cheddar cheese, shredded

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Instructions

Marinate the steak: Combine the ingredients for the marinade together in a medium sized bowl or measuring cup. Place the steak and marinade in a Ziplock baggie and marinate for a minimum of 1 hour or up to 4 hours.
1 1/2 lb. top round steak, skirt steak, or flank steak (or whatever cut you prefer), 1/2 cup fresh cilantro, minced, 1 jalapeno, seeded and finely diced, 4-5 cloves garlic, minced, 1 lime, juiced, 1 lemon, juiced (~1/4 cup), 1 large orange, juiced, 2 Tbsp. olive oil, 2 tsp. cumin, ground, 1/2 tsp. chili powder, 1/2 tsp. salt, 1/4 tsp. pepper
Make the Pico de Gallo: Mix the diced tomatoes, onion, and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper, cover and place in the fridge to allow the ingredients to marry.
1 cup cherry tomatoes, diced (or 2 Roma tomatoes), 1/2 cup white onion, finely diced, 1/4 cup fresh cilantro, minced, 1 lime, juiced, salt and pepper, to taste
Cook steak: Once the steak is done marinating, remove from the fridge. Heat a large pan on the stove over medium heat (or see notes for cooking on the grill) Add a drizzle of vegetable oil to the pan and once the oil is hot, cook the steak for 3-5 minutes on each side. Cut in pieces to fit in the pan if needed. (~135°F for medium rare, ~145°F medium, ~155°F medium well). Remove from heat. Cut into even strips or chop into bite-sized pieces. Set aside in a bowl.
Cook potatoes: Cook the tater tots or French fries according to package directions.
2 cups tater tots, frozen (or French fries)
Heat tortillas to make them pliable: Heat tortillas on the stove using a flat pan. Get the pan hot first and then let the tortilla cook for ~1 minute on each side to get slightly toasted.
6, 10-12 inch flour tortillas (large Burrito size)
Scramble the eggs and set aside.
12 large eggs (2 in each burrito)
Assemble the burritos: Place tortilla on a flat surface, add the eggs and carne asada steak on one half of the tortilla. Then layer the tater tots, pico de Gallo and cheese on top. Roll burrito up with a firm grip until burrito is sealed. (Fold bottom and sides of tortilla over filling and roll up). Enjoy as is or with your favorite salsa or hot sauce or fancy it up with avocado, sour cream or guacamole!
1 cup cheddar cheese, shredded

Video

Notes

How to freeze: Wrap the burrito tightly in aluminum foil and freeze the burritos in a single layer on a baking sheet (they freeze better this way!).Once completely frozen, store in a gallon-sized Ziplock freezer bag. Freeze for up to 3 months. When you’re ready to enjoy, microwave for 1-2 minutes or heat in the oven at 350°F for 12-15 minutes.
Storage: Prepared burritos will last in the fridge for up to 5 days in an air-tight container.
Grill: You can also cook the meat on the grill over medium heat for 5-7 minutes on each side. Allow it to rest a couple of minutes before slicing.
Prep in advance:
- Marinate the steak in advance & cook it beforehand so you have the steak already prepared.
- You can also make the Pico de Gallo in advance! The longer it sits, the better the flavor. You can also use your favorite store-bought pico.
- Meal prep these burritos for grab-and-go breakfasts for the week!
Cut them in half and serve for brunch.
Use fresh potatoes and make your French fries if you have the time.
Add in extra veggies: grilled bell peppers and onions are my favorite.

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