Steak And Egg Breakfast Burritos Food

STEAK AND EGG BREAKFAST BURRITOS

Steps:

• In a large skillet or frying pan, spray with non-stick cooking spray and cook the steak. Liberally season with salt and pepper. Cook for about 5-7 minutes until completley cooked. Remove from the pan and set aside.
• In a medium bowl, whisk together the eggs and milk until combined. In the same skillet on medium heat, add the butter and melt, then add the egg mixture. Season with salt and pepper and scrambe until the eggs are cooked through- about 3 minutes. Don't overcook.
• Layout each tortilla flat on a surface and add 1/4 cup of shredded cheese to the center of each tortilla, then top with 1/4 of the egg mixture, 1/4 of the steak, and top with 1 tablespoon of pico de gallo. Be sure not to overstuff or they will not seal properly.
• Roll the burrito from top to bottom, gently and tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat the process with remaining burritos.
• This step is optional but I think it makes the burritos extra delicious! Place fresh or thawed burritos to a hot pan or skillet coated in non-stick cooking spray. Place the folded side down and cook until golden brown on all sides. About 1-2 minutes on each side.

ULTIMATE TAILGATE STEAK AND EGGS TACOS

Steps:

• Preheat a grill for cooking over high heat.
• Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
• Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
• At game time: Preheat a grill for cooking at about 300 degrees F.
• Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
• Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
• Build the tacos and serve immediately, topping with hot sauce to taste.

STEAK AND EGG BREAKFAST BURRITOS

Steps:

• In a large pan over medium heat saute the onions and mushrooms in butter. Remove them to a plate once they are soft and the mushrooms have released most of their moisture. Reduce the temp to medium.
• Beat together the eggs, salt and pepper. Give the pan some time to cool down before pouring in the beaten eggs. With a rubber spatula, turn the eggs... scraping the bottom of the pan. Cook until the eggs are just about set.
• Top with the mushrooms, onions, steak and pepper jack cheese. Mix everything so the steak is heated through and the cheese is melted.
• Divide the scrambled egg mixture among 4 flour tortillas and drizzle with the homemade steak sauce. Wrap and enjoy!

STEAK BURRITOS

Steps:

• Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

STEAK AND EGG BURRITOS (OAMC)

Steps:

• In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
• Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
• Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
• In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
• In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
• Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
• Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
• I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.

CARNE ASADA BREAKFAST BURRITO

Steps:

• Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
• Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
• Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
• Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.