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Steak and Avocado Breakfast Burritos

Steak and Avocado Breakfast Burritos

Place a cast-iron skillet over medium-high heat and throw in the butter and oil and allow to melt. Season the steak on both sides with 1 teaspoon salt and 1 teaspoon black pepper. Carefully place the steak in the hot skillet. Brown for about 4 to 5 minutes on the first side, or until browned. Flip over and cook for another 1 to 2 minutes on the second side. Transfer to a plate and allow to rest.

Whisk the eggs in a medium bowl with the milk, ½ teaspoon salt, and ½ teaspoon black pepper. Set aside.

You can cook the potatoes in the microwave for about 10 minutes, or in a pot of boiling water until just barely tender. Allow to cool before handling. Carefully peel the cooked and cooled potatoes with a paring knife. Heat a griddle over medium-high heat. Once hot, add the potatoes and spread them out into a single layer. Season with remaining ½ teaspoon salt, ½ teaspoon black pepper and with granulated garlic, granulated onion, and paprika. Cook for about 5 minutes, or until hot and crispy. Add the whisked eggs to the hot griddle and cook until no longer runny. Stir in the chopped steak and cook for another minute to heat through.

Warm the tortillas in a dry skillet or on the stove over the gas burner to make them pliable and soft. Fill each with sliced avocado, the potato/egg mixture, and lots of cheese. Fold and roll into a burrito. Serve hot with salsa verde.


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Steak and Egg Breakfast Burritos

I have no idea what it is about steak and eggs but I crave it like all the time. So much that I purposefully don’t finish all of my steak so I can then have it for breakfast.

Like I’ve said a gazillion times… I’m a big fan of steak. But I’m not so much of a fan for it reheated… it’s just not the same. So when looking at my leftover steak, naturally my mind went to breakfast… steak and eggs style. So I cubed it, added it to some scrambled eggs with sauteed mushrooms and onions, drizzled it with a little, okay a lot of homemade steak sauce and wrapped it into a warm, soft tortilla. Bingo-bango.

It took me about 2.6 seconds to inhale this crazy good breakfast burrito… and the best part about it all (besides being utterly amazing> is there were 3 more servings left for moi for breakfast. It’s just a shame the rest of my family doesn’t dig mushrooms… oh well, more for me!

Ribeye… check. Pepper Jack cheese… check-check. Onions, mushrooms, eggs, and tortillas… checkity-check!

Start this party off right by chopping up half of a yellow onion.

Then trim, quarter or eighth if they’re biggins’ to equal a cup of mushrooms. I’m using baby bellas… they are my absolute fave. But button mushrooms work the same.

Melt a couple of tablespoons in a large skillet.

Once it starts to bubble and sizzle, throw in the chopped onion and mushrooms.

Saute for about 5 minutes or so until both are soft, slightly golden and smell amazing!

Remove to a plate or any old dish you got for just a moment. Immediately you’ll want to reduce the temp of your pan, you’ll be adding the eggs into the same pan that the mushrooms and onions were just in and you want the pan to cool down a few before doing so, otherwise you’ll get a burnt eggs, and burnt eggs just won’t do.

In a medium bowl, or a large measuring cup, crack in 6 eggs. I got lucky on the first egg and cracked a double-yolker! It’s weird the past couple times I’ve cracked eggs they had double yolks… what does it mean??

Sprinkle in a generous amount of salt and black pepper.

Then whip those into submission.

Pour the eggs into the cooled down pan.

Use a rubber spatula to scrape the pan underneath the eggs as they slowly cook and scramble.

Once the eggs are just about set, throw in the mushrooms and onions in.

I cut the grilled ribeye into smaller more bite-sized pieces.

Add the steak in with the eggs and top all with two slices of pepper jack cheese. I really like the subtle heat this cheese gives to the whole thing, but cheddar or even Colby Jack would work just as well.

Give it all a good stir until the steak is heated through and the cheese is all melty.

Warm up a few burrito-sized flour tortillas and spoon a healthy portion of that into the center.

Remember this homemade steak sauce? Well guess what??

You’re gonna want to drizzle it all over these steak and egg breakfast burritos.

Feel free to add a little extra for kicks.

Enjoy! And if you give these Steak and Egg Breakfast Burritos a try, let me know! Snap a photo and tag me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!