Steak and Egg Burrito
These delicious breakfast burritos are made with tender, juicy beef, scrambled eggs, shredded cheese and hash brown potato rounds. Hearty and delicious!
Servings: 10 Burritos
Ingredients
For the Shredded Beef
- 2.5 pound chuck roast, cut into 2 inch chunks
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 brown gravy packet
- ½-1 cup beef broth
For the Scrambled Eggs
- 12 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon butter
- 30 ounce bag frozen potato rounds
- 3 cups sharp cheddar cheese, shredded
- 10-12 flour tortillas, burrito size
Instructions
For the Shredded Beef
- Heat olive oil over medium high heat in a large dutch oven.
- Add onions and chuck roast. Cook until meat is brown on all sides and onions are translucent.
- Sprinkle seasonings, gravy packet and beef broth over meat, stir, and cover.
- Cook over low/medium heat for 2.5-3 hours or until meat is tender and shreds easily.
- Remove beef from pan, shred and add to a bowl. Set aside.
For the Scrambled Eggs
- In a large bowl, whisk eggs, milk, salt and pepper together until combined.
- In a large frying pan, melt butter over medium heat and add egg mixture.
- Cook eggs until done.
- Bake potato rounds according to packet directions.
- Heat tortillas and add potato rounds, shredded meat, scramble eggs, and top with cheese. Fold and enjoy.
- Optional additions: sour cream, green onions, cilantro, salsa.