This breakfast burrito is filled to the brim with mouthwatering, protein-packed ingredients—it’s the perfect hearty meal to start your day with!
Breakfast Burrito, a Flavorful Diner Fave Made at Home
My hubby and I have a couple of local diner-style joints that we like to frequent, and on those occasions when a more substantial breakfast is what we’re craving, a breakfast burrito is what ends up beckoning the most.
Because we’re such fans, and love the idea of preparing this classic diner-style “brekky” at home whenever we please, I’ve created this breakfast burrito recipe which features all of our favorite flavors and filling ingredients.
How to Make a Breakfast Burrito
I love the fact that the possibilities are pretty much endless when it comes to making breakfast burritos, and one can use their personal taste as a guide.
For me, it’s all about flavorful ingredients that are hearty and substantial, well seasoned, and I use sirloin steak as the main protein in my flavorful filling.
I also enjoy some texture and a little hint of sweetness, so I add some diced sweet potatoes and red onions into the mix.
Sprinkling in lots of warm spices such as cumin, coriander and chili powder gives the filling a nice kick. I also give a generous drizzle of a ridiculously tasty and mildly spicy garlic aioli sauce before laying a sunny-side up egg over top.
My mouth is watering just thinking about it… is it breakfast yet?! 😉
Here’s a quick overview of my breakfast burrito recipe (or just jump to the full recipe):
- Because I’m a firm believer that a savory, garlicky sauce is a must in a truly terrific breakfast burrito, I begin by preparing that in order to have it on hand. (It takes this recipe over the top!)
- Then, I season and sear off my sirloin steaks, and let them rest before slicing/dicing into bite-size pieces.
- For a bit of extra flavor, I like to caramelize the rest of my filling ingredients, and add the steak to that.
- As for my eggs, I think the sunny-side up route is the best way to go, so I prep a couple of eggs before wrapping everything up.
- A bite of something fresh is really nice spooned over top, so a big dollop of pico de gallo is in order as a finishing touch!
by Ingrid Beer
Yield: Serves 2
Nutrition Info: 978 calories per burrito (with 2 tablespoons sauce)
Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Breakfast Burrito Ingredients:
• 2 small grass-fed top sirloin steaks (about 3/4 -1 pound total)
• Black Pepper
• Avocado oil
• 1 small red onion, finely diced
• 1 medium sweet potato, peeled and diced small
• 2 cloves garlic, minced or pressed through garlic press
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon chili powder
• 2 eggs, each cracked into their own small dish/ramekin
• 2 spinach tortillas, warm
• Pico de gallo, for topping
• Cilantro leaves, for garnish
Spicy Garlic Aioli Ingredients:
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup loosely packed cilantro leaves
• 6 cloves garlic
• 1 teaspoon cayenne pepper (or your desired amount for spiciness level)
• 3/4 teaspoon salt
• 1 teaspoon honey
• 1/4 teaspoon lime zest
• 1 teaspoon lime juice
– Begin by preparing the aioli sauce: place all ingredients into the bowl of a food processor, and process until everything is well-blended and completely smooth; transfer to a squeeze bottle (my preferred vessel), or to a bowl; store any unused amount in the fridge for up to a week.
– To prepare and assemble the breakfast burritos: sprinkle a good bit of salt and pepper onto the steaks, drizzle a small amount of the oil over them, and place a cast-iron skillet (or other pan) over medium-high heat.
– Once the skillet is super hot, add the steaks in and allow them to sear and form a nice crust on the first side, about 4 minutes; then turn over, and sear on the other side for about 4 minutes more, depending on doneness preference (I like mine medium-rare); place onto a plate and allow the steaks to rest for about 10 minutes.
– Meanwhile, into the same skillet/pan set over medium heat, add a drizzle more oil, and add in the diced red onion and the diced sweet potato; saute together until slightly golden for a total of about 12-14 minutes until the potato is fork tender (I kept a cover on mine and stirred occasionally to help expedite things; you may also need to add a drizzle of water here and there if the onions begin to get too dark or begin to stick).
– Next, add in the garlic, and stir until aromatic; then, sprinkle in the pinch of cumin, coriander, and chili powder, plus some salt and pepper, as well; turn heat off.
– Slice up your steak, reserving any juices from it, and then cube it so it’s a small dice; then, add it to the sweet potato “hash” in the skillet, along with the juices, and stir together to combine; spoon the mixture into a bowl and keep warm.
– Scrape any of the little bits out of the skillet, and put the heat on medium; add a little more oil in, then slide the two eggs in, sprinkling a bit of pepper and salt over them, and fry sunny-side up for a couple of minutes (you can even cover with a lid) just until barely set on top.
– Place your warm tortillas on your work surface, spoon some of the steak/sweet potato filling into each tortilla (about 1 cup); then drizzle some of the Spicy Garlic Aioli over everything, add an egg, and wrap up the burrito; enjoy with some pico de gallo and cilantro leaves over top.
Tips & Tidbits for my Breakfast Burrito:
- Sirloin steak, for a tender bite: Sirloin steak is nice tender cut of meat that when seasoned and seared off to a medium-rare, and makes for the perfect filling for a breakfast burrito. Other good options are rib eye steak, or a T-bone. Whichever kind you use, just remember to allow the steak to rest for about 10 minutes before slicing to keep those juices in!
- Cook the filling low and slow: When sweet potatoes are diced nice and small, they soften up quite quickly in a saute pan. Just keep your heat to medium-low, and keep a cover over them to help them soften and cook. You can also add a little touch of water, as needed, if you find the potatoes and onions sticking to the pan as they caramelize.
- Large spinach tortillas for color: A little extra pop of color in a breakfast burrito recipe is always a good thing, so I opt for the large, bright green spinach tortillas—they’re so tasty and fun!
- Fresh topper: A couple of spoonfuls of a fresh pico de gallo is perfect over top, and helps cut through some of the richness. Some extra cilantro leaves are great too!
- Pour the aioli sauce into a squeeze bottle: I like to pour the tasty sauce into a plastic squeeze bottle to make for easy drizzling; but if you don’t have one, just spoon some evenly over the filling.
- Prep ahead for an easy breakfast burrito: You prep the sauce, sear the steak and prepare the filling ingredients ahead of time; then, simple re-heat the filling and prepare your sunny-side up eggs before wrapping and serving your breakfast burritos.
Cook’s Note: This recipe was originally published in 2016, and has been updated with even more love!