5.0 from 15 votes
Carne Asada Breakfast Burrito
Set yourself up for a healthy and satisfying breakfast WIN with these Carne Asada burritos. The marinated steak, tater tots, cheese and pico de Gallo all gets rolled up into a flour tortilla for a delicious breakfast either on the go or for a slow Sunday morning!
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Servings: 6 large
Calories: 539 kcal
Course:
Breakfast
Cuisine:
Mexican
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, finely diced
- 4-5 cloves garlic, minced
- 1 lime, juiced
- 1 lemon, juiced (~1/4 cup)
- 2 Tbsp. orange juice, freshly squeezed
- 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, inch flour tortillas (Burrito size)
- 12 eggs (2 in each burrito)
- 1 cup Cheddar cheese, shredded
Instructions
- First, 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 60 minutes or up to 4 hours.
- Next, 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.
- Once the steak is done marinating, remove from the fridge. Heat a large pan on the stove over medium heat. Add 2 Tbsp. Olive oil to the pan and once the oil is hot, cook the steak for 3-5 minutes on each side. (~135°F for medium rare, ~145°F medium, ~155°F medium well). Remove from heat. Cut into even strips or bite sized pieces. Set aside in a bowl.
- Cook the tater tots or French fries according to package directions. Mine took ~17 minutes in the oven.
- 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.
- Scramble the eggs and set aside.
- 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!
Cup of Yum
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 and when you’re ready to enjoy microwave for 1-2 minutes or heat in the oven at 350°F for 12-15 minutes.
- Marinate steak in advance & cook it beforehand so you have the steak already prepared.
- Make the Pico de Gallo in advance as well too! The longer it sits, the better the flavor. OR 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 own French fries if you have the time.
- Add in extra veggies: grilled bell peppers and onions are my favorite.
Nutrition Information
Serving
0.5burrito
Calories
539kcal
(27%)
Carbohydrates
22g
(7%)
Protein
42g
(84%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
419mg
(140%)
Sodium
676mg
(28%)
Potassium
674mg
(19%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1020IU
(20%)
Vitamin C
12mg
(13%)
Calcium
210mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6large
Amount Per Serving
Calories 539
% Daily Value*
| Serving | 0.5burrito | |
| Calories | 539kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 42g | 84% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 419mg | 140% |
| Sodium | 676mg | 28% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.