Spanish Cuisine

Carne Asada Breakfast Burrito Recipe – Spanish Special

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Carne Asada Breakfast Burrito Recipe – Spanish Special

The Carne Asada Breakfast Burrito is a hearty, flavorful, and protein-packed meal that combines juicy, marinated steak with scrambled eggs, cheese, crispy potatoes, and salsa. Wrapped in a warm tortilla, this burrito is perfect for breakfast or brunch and will keep you full and satisfied for hours. Whether you make it fresh or meal-prep ahead of time, this Mexican-inspired dish is a crowd-pleaser!
  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min

For the Carne Asada:

  • ½ pound flank steak or skirt steak
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Burrito Filling:

  • 2 large eggs
  • ½ cup shredded cheese (cheddar or Monterey Jack)
  • ½ cup crispy potatoes or hash browns
  • ¼ cup salsa (your choice)
  • 2 large flour tortillas
  • 1 tablespoon butter or oil (for cooking)

For Serving (Optional):

  • Guacamole or avocado slices
  • Sour cream
  • Hot sauce

Marinate and Cook the Carne Asada:

1

In a small bowl, mix olive oil, lime juice, garlic powder, cumin, chili powder, paprika, salt, and black pepper.

2

Rub the mixture all over the steak and let it marinate for at least 1 hour (or overnight for best flavor).

3

Heat a grill or skillet over medium-high heat and cook the steak for 3–4 minutes per side, until nicely charred and cooked to your liking.

4

Let the steak rest for 5 minutes, then slice it into thin strips.

Prepare the Filling:

5

In a bowl, whisk the eggs with a pinch of salt and pepper.

6

Heat a small pan over medium heat, add butter or oil, and scramble the eggs until soft and fluffy.

7

Cook the potatoes or hash browns until crispy.

Assemble the Burrito:

8

Warm the flour tortillas on a skillet or in the microwave for a few seconds to make them pliable.

9

In the center of each tortilla, layer cheese, scrambled eggs, carne asada strips, crispy potatoes, and salsa.

10

Fold in the sides, then roll the burrito tightly from the bottom up.

Toast the Burrito (Optional):

11

Heat a dry skillet over medium heat.

12

Place the burrito seam-side down and toast for 1–2 minutes per side until golden and crispy.

Serve:

13

Serve hot with guacamole, sour cream, and hot sauce on the side.

14

Enjoy your Carne Asada Breakfast Burrito with a fresh cup of coffee or orange juice!

Recipe Notes:

For extra flavor, add chopped onions, bell peppers, or jalapeños to the eggs.

Make it spicy by using hot salsa or adding extra chili flakes.

For meal prep, wrap burritos in foil or parchment paper and store in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

Want a low-carb version? Use a low-carb tortilla or serve as a breakfast bowl instead of a burrito.

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