Steak and Egg Burritos Oamc

Start your day right or stock up your freezer with these hearty Steak and Egg Burritos, perfect for busy mornings or "once-a-month cooking" (OAMC). Tender, taco-seasoned flank steak pairs beautifully with creamy scrambled eggs, sautéed bell peppers, and onions for a flavor-packed filling. Sharp cheddar cheese melts into every bite, while a touch of salsa adds a zesty kick. Wrapped in a soft flour tortilla, these burritos are a convenient, protein-packed meal that freezes and reheats like a dream. Whether enjoyed fresh or prepped for later, these steak and egg burritos are the ultimate grab-and-go breakfast or lunch solution!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 pound Flank steak
• 8 pieces Large eggs
• 0.25 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Vegetable oil
• 1 cup Sharp cheddar cheese, shredded
• 1 piece Green bell pepper, diced
• 1 piece Red bell pepper, diced
• 1 piece Yellow onion, diced
• 1 tablespoon Taco seasoning
• 8 pieces Large flour tortillas
• 1 cup Salsa
• 0.5 cup Sour cream (optional)

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Step 2

Season the flank steak with taco seasoning, salt, and pepper. Sear the steak in the hot skillet for 4-5 minutes per side, until cooked to your desired doneness. Remove from the skillet and let it rest for 5-10 minutes before slicing into thin strips.

Step 3

In a medium bowl, whisk together eggs, milk, salt, and pepper. Heat the remaining tablespoon of vegetable oil in a non-stick skillet over medium heat, then pour in the egg mixture.

Step 4

Cook the scrambled eggs gently, stirring frequently, until just set. Remove from heat.

Step 5

In the same skillet that the steak was cooked in, sauté the diced bell peppers and onion until softened, about 5 minutes.

Step 6

Lay each flour tortilla flat on a clean surface. On each tortilla, layer a portion of sliced steak, scrambled eggs, sautéed vegetables, shredded cheese, and a spoonful of salsa. Add sour cream if desired.

Step 7

Fold the sides of the tortilla in and roll it tightly to form a burrito. Repeat with the remaining tortillas and fillings.

Step 8

To freeze for 'once-a-month cooking' (OAMC): Wrap each burrito individually in foil or plastic wrap, then place them in a large freezer bag. Store in the freezer for up to 3 months.

Step 9

To reheat: Remove plastic or foil wrapping. Microwave on high for 2-3 minutes or bake at 350°F (175°C) for 20 minutes, until heated through.

Nutrition Facts

Serving size	(2235.2g)

Amount per serving	% Daily Value*
Calories	4019.5

Total Fat 220.7g	0%
Saturated Fat 83.5g	0%
Polyunsaturated Fat 19.8g
Cholesterol 2086.3mg	0%
Sodium 10892.6mg	0%
Total Carbohydrate 265.5g	0%
Dietary Fiber 20.9g	0%
Total Sugars 38.0g
Protein 253.7g	0%

Vitamin D 389.0IU	0%
Calcium 1902.0mg	0%
Iron 34.4mg	0%
Potassium 4076.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 25.0%

Carbs: 26.1%