Steak and Egg Burrito with Caramelized Onions and Avocado Cream
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
- In a food processor, blend ripe avocado, sour cream, hot sauce, lime juice, zest salt and pepper.
- 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.
- 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.
- 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.Learn More