Breakfast Beef Burritos

• 25 min
• 2 SERVINGS
• 500 Cal
• 39 g Protein

Ingredients:

• 8 ounces beef Sirloin Tip Center Steaks, cut 1/8 to 1/4 inch thick
• 2 eggs, beaten
• 1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
• 1 tablespoon water
• 1/4 teaspoon pepper
• Salt
• 2 medium flour tortillas (10-inch diameter), warmed
• 1/4 cup prepared salsa
• Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)

Cooking:

1. Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.
2. Season beef Steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired.
3. Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.