Grilled Breakfast Burrito Recipe with Steak and Eggs
A Steak and Egg Breakfast Burrito that is cooked entirely on the grill. This breakfast burrito has amazing slightly smoky flavor and is very easy to make.
Servings 4 servings
- 4 tablespoons extra virgin olive oil
- 1 pound red potatoes
- 1/2 cup diced red onions
- 1 whole yellow or red bell pepper, seeds and membrane removed, diced
- 1 large jalapeño, stems and seeds removed, finely diced
- 6 eggs cracked and whisked together
- 1/2 cup diced fresh tomatoes
- 2/3 cup shredded cheddar cheese
- 1 whole avocado, sliced
- 1/3 cup finely diced cilantro
- 1/2 lime
Breakfast Burrito Topping Suggestions
- 1/2 cup sour cream
- 1/2 cup salsa
Par Boil Potatoes
Quarter the potatoes and place in medium size pot. Add cold water so the water just covers the potatoes. Add 1/2 tablespoon of kosher salt to the water and turn burner on high.
As soon as you turn on the burner, set a timer for 14 minutes. Let the water come to a boil and then turn down heat for a simmer. Once the timer goes off, drain the water and the potatoes are now par boiled and ready to finish cooking on the griddle.
Prepare the grill for high heat cooking while potatoes start, targeting 550 degrees Fahrenheit. We're using our MAK 2-Star with the Flamezone feature which provides direct grilling access across the entire surface of the grill. Place the griddle accessory in the front part of the grates. We use the searing grate on the backside of the grill, or just use the standard grate. If you don't have a griddle, a large cast iron pan works well too.
While potatoes are cooking and grill is coming to temperature, prepare all the remaining ingredients.
Preparing the Burrito
In the hot griddle, add 2 tablespoons of olive oil and add the par cooked potatoes. The potatoes will take approximately 15 minutes to completely crisp up. Stir them frequently.
After potatoes have been searing for five minutes, move them to one side, add another 1 tablespoon of olive oil to the open side of the griddle and add onions, peppers, and jalapeños. Stir frequently and keep them separate from potatoes (about 5 - 6 minutes). When soft, remove them and place into a serving dish and set aside.
Place 1 tablespoon of oil again on the griddle and add the eggs. Stir and scramble the eggs frequently, trying to avoid them from running over into the potatoes. When cooked to your preference, remove and set aside.
Remove potatoes when they are crispy, and set aside.
Warm up tortillas on the searing grate to warm (up to 1 minute per tortilla, or until hot).
Grilling the Steak
As the potatoes cook, add the skirt steak on the searing grate. Grill for 4 minutes or until you see a nice sear. Flip the steak and grill for a remaining 4 minutes or until the internal temperature is 125 degrees for rare.
When the steak reaches your desired internal temperature, remove the steak and let it rest while the remaining ingredients finish cooking.
Slice the steak across the grains in thin slices.
With all the ingredients laid out - add your favorite fillings to the burrito. Don't over stuff as you need to be able to roll the burrito. We like to layer with steak, onion mix, avocado, cheese, hot sauce, cilantro, diced fresh tomatoes, and eggs. Then we squeeze the lime over each burrito.
Add your favorite toppings like sour cream and salsa and enjoy.
Calories: 1076kcal | Carbohydrates: 29g | Protein: 79g | Fat: 71g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 1462mg | Sodium: 986mg | Potassium: 1635mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2894IU | Vitamin C: 34mg | Calcium: 421mg | Iron: 10mg