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!
Servings 6 large burritos
Calories 539kcal
Ingredients
- Grilled Carne Asada, cut into strips or bite size pieces
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
Instructions
- Prepare the carne asada: Make the grilled carne asada.
- 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 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 tortillas cook for ~1 minute on each side to get slightly toasted.6, 10-12 inch flour tortillas (large Burrito size)
- Prepare the eggs: 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.
Nutrition
Serving: 0.5burrito | Calories: 539kcal | Carbohydrates: 22g | Protein: 42g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 419mg | Sodium: 676mg | Potassium: 674mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 12mg | Calcium: 210mg | Iron: 4mg