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 ¾ -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
• ½ teaspoon cumin
• ½ teaspoon coriander
• ¼ 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:
• ¾ cup mayonnaise
• ½ cup sour cream
• ½ cup loosely packed cilantro leaves
• 6 cloves garlic
• 1 teaspoon cayenne pepper (or your desired amount for spiciness level)
• ¾ teaspoon salt
• 1 teaspoon honey
• ¼ 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.
Hungry for more delicious breakfast recipes? Check out this French Toast Casserole, this Breakfast Casserole, or these Pumpkin Pancakes!
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!
Velva-Tomatoes on the Vine
Looks absolutely delicious!
The Cozy Apron
Thank you, Velva! 😉
Would these be freezable at all? Thx 🙂
The Cozy Apron
Hi Nicole, I wouldn't recommend it—they're best fresh.
Looks delicious! Cant wait to make this for breakfast and/or power snack. Thank you for this recipe!!
The Cozy Apron
Thanks, Cristy! I hope you enjoy!