I absolutely love how these Steak and Egg Breakfast Burritos with Pico de Gallo Recipe come together for a fresh, satisfying morning meal. The combination of tender steak, fluffy scrambled eggs, and that vibrant homemade pico de gallo is like a party in every bite. Whenever I want a breakfast that feels hearty but not too heavy, this recipe is exactly what I reach for.
What really makes this recipe stand out is how easy it is to customize and prepare ahead-perfect for busy mornings or weekend brunches. You ll find that making the pico de gallo from scratch adds such a bright, fresh flavor that really balances the rich steak and melty cheese inside the burrito. Plus, it s a fun recipe to make with friends or family, sharing tips and tasting as you go!
Why You’ll Love This Recipe
- Perfect Protein Combo: Steak and eggs provide a hearty, balanced start to your day that’ll keep you full longer.
- Freshness from Pico de Gallo: Homemade pico gives every bite a bright and tangy lift that’s so refreshing.
- Simple Prep, Big Flavor: You don t need complicated steps or fancy ingredients to get a delicious result.
- Versatile and Customizable: You can swap out steak cuts, add toppings, or adjust spice levels to your own taste.
Ingredients You’ll Need
The ingredients for this Steak and Egg Breakfast Burritos with Pico de Gallo Recipe are straightforward but work beautifully together to create comfort food with a fresh twist. Look for quality steak cuts and fresh vegetables to make your pico pop.
- Flap meat, top sirloin, or rib eye steak: Choose a tender cut with good marbling for juicy flavor.
- Salt and pepper: Simple seasoning that lets the steak shine.
- Oil: Neutral oil like vegetable or canola to sear the steak.
- Eggs: Fresh eggs scramble up fluffy and soft.
- Milk: A splash adds creaminess to your scrambled eggs.
- Butter: Adds richness and helps cook the eggs gently.
- Flour tortillas: Look for large, pliable tortillas for easy wrapping.
- Shredded cheddar cheese: Melts perfectly, adding a savory touch.
- Roma tomatoes: Seeded and diced for fresh pico de gallo.
- Onion: Mild white or yellow, finely diced.
- Jalapeno: Seeded and minced for just the right kick.
- Lime juice: Freshly squeezed gives the pico a bright tang.
- Cilantro: Chopped, adds herby freshness to pico de gallo.
- Salt for pico de gallo: Balances all those fresh flavors.
Variations
I like to mix things up depending on what we re in the mood for or what I have on hand. This Steak and Egg Breakfast Burritos with Pico de Gallo Recipe is so forgiving-you can swap out the steak for chicken or even a vegetarian protein to suit different preferences.
- Using ground beef or diced chicken: I once made this with ground beef for an even quicker version, and my family still went crazy for it!
- Adding avocado slices: Creamy avocado adds another layer of richness and pairs beautifully with the pico.
- Spicier pico de gallo: For a bolder kick, I ve added more jalapeno or even a dash of hot sauce right inside the burrito.
- Cheese options: Try pepper jack for a smoky twist or queso fresco for a lighter tang.
How to Make Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
Step 1: Season and Sear the Steak
Start by seasoning your steak generously with salt and pepper on both sides. Heat a tablespoon of oil in a wide, heavy-bottomed pan over medium heat until hot but not smoking. Add the steak in a single layer and let it cook undisturbed for 3 to 4 minutes before flipping it to sear the other side. The goal here is a nice crust while keeping the inside medium done and juicy. Once cooked, remove the steak and let it rest-it ll keep warm as you prepare the rest.
Step 2: Whisk and Gently Scramble the Eggs
Beat your eggs with milk until smooth and well combined-you’ll want no streaks of egg white. Melt butter in a nonstick skillet over low to medium-low heat and swirl it to coat the pan. Pour in the eggs and let them sit just until they begin to set, about 20 to 30 seconds. Now, here s a trick I learned: don t flip the eggs over. Instead, gently swipe the spatula around the edges to form large soft curds, folding them carefully until the eggs are just set but still a little glossy. Removing from heat immediately stops the cooking and keeps them tender.
Step 3: Prepare the Pico de Gallo
While the steak rests and the eggs cook, mix up your pico de gallo. Combine diced Roma tomatoes, onion, minced jalapeno, chopped cilantro, and fresh lime juice in a small bowl. Add salt to taste, then stir gently to blend all those bright flavors. This simple fresh salsa really lifts the whole burrito, so it s worth making fresh!
Step 4: Warm and Assemble Your Burritos
Warm your flour tortillas in a dry skillet over medium-low heat, flipping every 20 to 30 seconds until pliable and soft. Place a warm tortilla on a flat surface and layer scrambled eggs down the center. Top with chopped steak, spoon on the pico de gallo, and sprinkle shredded cheddar cheese over everything. Fold the bottom half of the tortilla up, then pull the filling back to gently roll it into a tight log. Fold in the sides and roll the burrito closed. I like to keep the seam side down so it holds tightly.
Step 5: Crisp the Burritos for Extra Flavor
Finally, place the burritos seam side down in a wide, ungreased nonstick pan over medium heat. Give them 1 to 2 minutes per side until the tortilla is lightly browned and crispy. This little step adds a delicious textural contrast and keeps the burrito from falling apart when you cut it. Serve your burritos hot and fresh!
Pro Tips for Making Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
- Let the Steak Rest: Resting your steak before chopping keeps it juicy and prevents dryness inside your burrito.
- Low and Slow Eggs: Cooking scrambled eggs on low heat ensures that soft, creamy texture everyone loves.
- Seed Your Tomatoes and Jalapenos: Removing seeds prevents excess moisture and bitterness in your pico, making it taste fresher.
- Don t Skip the Crispy Sear: Browning the burrito at the end seals it and adds unbeatable texture.
How to Serve Steak and Egg Breakfast Burritos with Pico de Gallo Recipe
Garnishes
I love topping these burritos with a little extra fresh cilantro and a dollop of sour cream or Greek yogurt to add a cool contrast. Sometimes I sprinkle chopped green onions for a mild onion crunch and a squeeze of extra lime juice right before serving-it brightens up every bite.
Side Dishes
Pair this breakfast with some crispy hash browns or roasted breakfast potatoes for a classic combo. For a lighter option, I ll serve fresh fruit or a simple mixed green salad with avocado and lime dressing-it balances the richness of the burritos beautifully.
Creative Ways to Present
Once, I rolled these burritos up, sliced them into pinwheels, and served them on a platter for brunch guests-it was a huge hit and looked super festive! Wrapping each individually in foil works great for on-the-go mornings or packed lunches too.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, I like to wrap each burrito tightly in plastic wrap and store them in the fridge for up to 2 days. Keep your pico separate to avoid soggy burritos, and spoon it on fresh just before reheating or serving.
Freezing
Freezing these burritos works surprisingly well! After assembling and wrapping in foil, place them in a freezer bag for up to 3 months. When you want a quick breakfast, just thaw overnight in the fridge and reheat gently.
Reheating
I usually reheat leftovers in a skillet over low heat to keep the tortilla crispy, flipping often so it warms evenly. Microwaving works too but can make the tortilla a bit soft; add a minute or two under the broiler to crisp it back up if needed.
FAQs
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Can I make the pico de gallo ahead of time?
Yes! Pico de gallo actually tastes better after sitting for a short while because the flavors meld. I recommend making it within a few hours before serving and storing it in an airtight container in the fridge for up to 24 hours.
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What steak cut works best for these burritos?
I love using flap meat or top sirloin for their tenderness and rich flavor, but rib eye works wonderfully if you want something extra buttery. Just avoid extremely lean cuts, which can get dry when quickly sautéed.
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Can I use egg substitutes or make this dairy-free?
Absolutely! You can swap regular eggs with your favorite egg substitute or plant-based eggs, and use a dairy-free butter alternative to scramble them. For cheese, there are plenty of great vegan shredded options available now that melt nicely.
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How spicy is the pico de gallo?
The jalapeno adds a mild to medium heat depending on how much you use and whether you include the seeds. If you prefer less heat, just remove all seeds or reduce the amount. It s easy to adjust to your taste!
Final Thoughts
This Steak and Egg Breakfast Burritos with Pico de Gallo Recipe feels like a little celebration every time I make it. It s the perfect mix of comfort and freshness that satisfies my whole family and impresses guests without all the fuss. I hope you try it soon and enjoy the delicious layers of flavor as much as I do-plus, it s an easy way to brighten up any morning!
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 hearty Steak and Egg Breakfast Burrito combines perfectly cooked flap steak, fluffy scrambled eggs, fresh homemade pico de gallo, and melted cheddar cheese all wrapped in warm flour tortillas. It’s an ideal breakfast or brunch option that brings together savory steak and vibrant flavors in an easy-to-make, satisfying burrito.
Ingredients
Steak and Eggs
- 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
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 Steak: Season the flap steak with salt and pepper to your liking to enhance its natural flavor.
- Cook the Steak: Heat oil in a wide heavy-bottomed pan over medium heat. Add the steak in a single layer and cook for about 3 to 4 minutes per side until medium done. Remove and keep warm.
- Prepare the Eggs: In a bowl, whisk eggs and milk together until fully combined. Season with salt and pepper.
- Scramble the Eggs: Melt butter in a nonstick skillet over low to medium-low heat. When the butter bubbles lightly, add the eggs and cook gently, swirling and folding to form soft curds until mostly set but still moist, about 2 to 3 minutes. Remove from heat and let stand.
- Chop the Steak: Use a knife to chop the cooked flap steak into bite-sized pieces.
- Warm the Tortillas: Heat each flour tortilla in an ungreased nonstick skillet over medium-low heat for 20 to 30 seconds, turning to keep them soft and pliable.
- Assemble the Burritos: Place a warm tortilla on a clean flat surface. Spread the scrambled eggs in the center horizontally, top with chopped steak, then spoon pico de gallo over the steak and sprinkle shredded cheddar cheese.
- Roll the Burritos: Fold the bottom half of the tortilla over the filling, pull the filling back, fold in the sides, and roll tightly into a log. Repeat with remaining tortilla and filling.
- Heat the Burritos: Place rolled burritos seam-side down in a wide ungreased nonstick skillet over medium heat. Brown each side for 1 to 2 minutes until the tortilla is lightly crisp and golden.
- Serve: Remove from skillet, cut each burrito in half, and serve hot for a filling breakfast treat.
- Make Pico de Gallo: In a bowl, combine diced tomatoes, onions, jalapenos, chopped cilantro, lime juice, and salt. Stir well and refrigerate if desired before assembly.
Notes
- Nutritional information is based on a half burrito serving size.
- Flap steak can be substituted with top sirloin or rib eye for similar results.
- Adjust jalapeno quantity in pico de gallo to control heat level.
- Use fresh lime juice for the best flavor in pico de gallo.
- Ensure not to overcook the scrambled eggs to keep them soft and creamy.
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
