Steak and Egg Burrito with Caramelized Onions and Avocado Cream

Prep Time
15 min
Cook Time
35 min
Recipe by:

This burrito is packed with flavor! Caramelized onions and a cilantro lime avocado cream sauce add a touch of sweetness and freshness to hearty steak and eggs. Serve this versatile dish as a filling breakfast or satisfying dinner.

Make This Recipe


1 outside skirt steak, cut into thirds to fit in your pan

1 Maui onion – sliced thin

6 large Eggland’s Best eggs, whisked and seasoned with a couple pinches of salt and pepper

2 tablespoons butter

4 12” flour tortillas

1 cup aged cheddar cheese, shredded

1 cup sour cream

2 tablespoon Tabasco sauce

Zest and juice from 1 lime

2 tablespoons fresh cilantro chopped

½ teaspoon salt

1 ripe avocado sliced thin


  1. In a food processor, blend ripe avocado, sour cream, hot sauce, lime juice, zest salt and pepper.
  2. In a large non-stick skillet, heat 2 tablespoons of butter to medium heat. Add in onions and cook for 20 minutes, stirring only occasionally, until deep brown and caramelized. Season with salt and pepper and set aside.
  3. Heat the same pan to medium/high. Season steaks liberally with salt and pepper. Cook each side of steak about 5-6 minutes a side, until nice and charred. Let rest. While steaks are cooking, quick scramble the EB eggs until slightly firm. Set aside.
  4. Slice rested steaks nice and thin. On a flat tortilla, sprinkle layer of aged cheddar crust to crust, leaving about an inch border. Then add on sliced steak, scrambled EB eggs and, caramelized onions and a layer of thinly sliced avocado. Roll up, brush with a little vegetable oil and griddle for 2-3 minutes a side. Serve with a side of avocado cream.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 882
Fat 52.6g
Saturated Fat 24.6g
Cholesterol 345mg
Sodium 1473mg
Carbohydrates 71.6g
Dietary Fiber 8.7g
Protein 35.1g