Breakfast Burritos are hearty and filling and there are so many different variations. Steak and potato burritos are are SO tasty – the steak, potatoes, tender eggs, melted cheese and the crisp tortilla all pair perfectly together. They can also be made in advance, which makes them really convenient.
2–3 medium potatoes (about 3 1/2 cups chopped raw potatoes, or about 2 3/4-3 cups cooked chopped potatoes)
salt, ground black pepper
1 small onion, yellow or red, minced
oil, for sautéing (sunflower, light olive oil, avocado, grape seed, etc)
2 cups sliced cooked beef or roast beef, pastrami deli meat
1 Tablespoon green onions, thinly sliced
1/2 Tablespoon fresh parsley, minced, optional, to garnish
4 oz grated cheese (I used Colby Jack, you can also use cheddar, mozzarella, provolone, monterey jack, colby, gruyere, gouda, havarti, etc.)
8 flour tortillas (8–9 inches in diameter)
To serve with the burritos, optional: tomato salsa, pico de gallo, guacamole, chopped avocados, sour cream
For this recipe, leftover cooked potatoes or leftover steak works really well. Cut up the leftover potatoes and the slice the steak thinly. Instead of the steak, you can use cooked sausage, kielbasa, ham or other deli meat. You can also omit the meat and use other vegetables or mushrooms instead.
If you are starting with raw potatoes, here is how to cook them.
Cut the potatoes into cubes (about 1/2 inches, although you can cut them smaller or larger, whichever you prefer).
Heat about 1 Tablespoon of oil in a skillet and then add the potatoes when the oil is hot. Cook the potatoes on medium heat for about 5-7 minutes. Add the chopped onion to the potatoes, season with salt and ground black pepper and keep cooking, covered on medium low heat until the potatoes are cooked through and fork tender, another 5-7 minutes, depending on how big you cut the potatoes.
Add the white and light green parts of the green onion to the potatoes and set aside. Wipe out the skillet, you will be using it to scramble the eggs.
In a large bowl, whisk the eggs until thoroughly mixed. Add 1/3 teaspoon of salt and 1/4 teaspoon ground black pepper.
Add a 1 – 2 teaspoons more of oil (you can also use butter) and heat until shimmering. Pour in the mixed eggs and scramble on low heat until the eggs are mostly set but still just a little bit loose and a little bit shy of being completely cooked though. Since you will still cook the burritos when you fill them, the eggs need to be a tiny bit undercooked so they aren’t too dry and overcooked when you will serve them.
Assemble the burritos.
Place about 1/4 cup of the cooked potatoes in the center bottom of a tortilla. Top with another 1/4 cup of the scrambled eggs, then with the steak and finishing with the cheese and the fresh herbs. Fold the sides over the filling and then with the sides folded in, use your thumbs to bring up the bottom of the tortilla. Roll it up tightly until you have a neat little burrito. Repeat with all the ingredients until you have all 8 tortillas filled.
Store the filled burritos in the refrigerator for 3-5 days or in the freezer up to 6 months.
To freeze the burritos, wrap each individual burrito in parchment paper and then plastic wrap or aluminum foil and then storing all the wrapped burritos in a freezer ziptop bag or an airtight container.
Cook in the microwave until hot or brown in a skillet on medium low heat, covered, until golden on all sides. (You can use butter or oil to brown the burritos.)
Serve with tomato salsa, pico de gallo, sour cream, guacamole, chopped avocados, more fresh herbs and/or crema.
Other great additions to the burritos:
sausage, peppers, mushrooms, bacon, hash browns, any grated or cubed cheese, tomatoes, spinach, avocados
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