Steak and Egg Burritos Oamc
Start your day right or stock up your freezer with these hearty Steak and Egg Burritos, perfect for busy mornings or "once-a-month cooking" (OAMC). Tender, taco-seasoned flank steak pairs beautifully with creamy scrambled eggs, sautéed bell peppers, and onions for a flavor-packed filling. Sharp cheddar cheese melts into every bite, while a touch of salsa adds a zesty kick. Wrapped in a soft flour tortilla, these burritos are a convenient, protein-packed meal that freezes and reheats like a dream. Whether enjoyed fresh or prepped for later, these steak and egg burritos are the ultimate grab-and-go breakfast or lunch solution!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 8 pieces Large eggs
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 1 cup Sharp cheddar cheese, shredded
- 1 piece Green bell pepper, diced
- 1 piece Red bell pepper, diced
- 1 piece Yellow onion, diced
- 1 tablespoon Taco seasoning
- 8 pieces Large flour tortillas
- 1 cup Salsa
- 0.5 cup Sour cream (optional)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Season the flank steak with taco seasoning, salt, and pepper. Sear the steak in the hot skillet for 4-5 minutes per side, until cooked to your desired doneness. Remove from the skillet and let it rest for 5-10 minutes before slicing into thin strips.
In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat the remaining tablespoon of vegetable oil in a non-stick skillet over medium heat, then pour in the egg mixture.
Cook the scrambled eggs gently, stirring frequently, until just set. Remove from heat.
In the same skillet that the steak was cooked in, sauté the diced bell peppers and onion until softened, about 5 minutes.
Lay each flour tortilla flat on a clean surface. On each tortilla, layer a portion of sliced steak, scrambled eggs, sautéed vegetables, shredded cheese, and a spoonful of salsa. Add sour cream if desired.
Fold the sides of the tortilla in and roll it tightly to form a burrito. Repeat with the remaining tortillas and fillings.
To freeze for 'once-a-month cooking' (OAMC): Wrap each burrito individually in foil or plastic wrap, then place them in a large freezer bag. Store in the freezer for up to 3 months.
To reheat: Remove plastic or foil wrapping. Microwave on high for 2-3 minutes or bake at 350°F (175°C) for 20 minutes, until heated through.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
