Steak & Egg Breakfast Burrito
Breakfast · American · Ready in 35 min · Serves 1
Sliced steak, scrambled eggs, peppers, and cheddar wrapped in a warm tortilla. Iron-dense, high-fat bulking breakfast with serious muscle-building power.
Per serving
- Calories
- 650
- Protein
- 44 g
- Carbs
- 48 g
- Fat
- 30 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron48%
- Vitamin D17%
- B12211%
- Zinc122%
- Magnesium28%
- Omega-333%
- Folate49%
- Calcium34%
- Selenium102%
- Potassium29%
- Iodine76%
- Vitamin C142%
- Riboflavin119%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 220 g Beef sirloin steak
- 3 whole Eggs
- 100 g Red bell pepper
- 40 g Cheddar cheese (grated)
- 1 whole Whole wheat tortilla (large)
- 15 ml Olive oil
- 2 Garlic cloves
- 3 g Salt and black pepper
Method
- 1
Wrap 1 large tortilla in foil and warm in a 180°C oven for 3 minutes, or heat directly over a gas flame until pliable.
- 2
Pat 220g sirloin steak dry and season generously with salt and pepper. Heat 10ml olive oil in a pan over medium-high heat. Sear steak for 4 minutes per side for medium, or until desired doneness. Rest for 3 minutes, then slice.
- 3
Slice 100g red bell pepper into thin strips. Mince 2 garlic cloves. Whisk 3 eggs in a bowl with salt and pepper.
- 4
Heat remaining olive oil in the same pan. Add garlic and pepper strips, cook for 3 minutes until just softened.
- 5
Push cooked peppers to the side of the pan. Pour in whisked eggs and scramble until cooked through, about 4 minutes. Season to taste.
- 6
Lay warm tortilla flat. Layer with steak slices, scrambled eggs, peppers, and 40g Cheddar cheese. Fold in sides and roll tightly into a burrito.
- 7
Place burrito seam-side down in a warm pan for 1 minute per side to seal. Serve immediately.
