STEAK EGG & CHEESE BURRITOS

Breakfast

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

393

Protein

36g

Carbs

23g

Fat

17g

Ingredients

ensuring it is evenly coated. for 4-5 minutes per side, or until your desired doneness is reached. Remove from the skillet and let rest for 5 minutes before slicing into thin strips. onions for 3-5 minutes, or until softened. Remove from the skillet and set aside. powder, garlic powder, salt, and pepper. the eggs until fluffy and fully cooked. sautéed vegetables, scrambled eggs, and non-fat cheddar cheese to each tortilla. Greek yogurt, cilantro, lime juice, salt, and pepper. Blend until smooth. the side, or wrap in foil for meal prep and store in the refrigerator for up to 4 days.
2 bell peppers (1 red, 1 green), diced
1/2 white onion (75g), diced
20 oz (570g) sirloin steak (uncooked weight)
8 large eggs (or substitute egg whites for fewer calories and fat)
1 1/2 cups (168g) non-fat cheddar cheese
1/4 cup (60g) non-fat Greek yogurt (for the eggs) Onion powder, to taste Garlic powder, to taste
Salt and pepper, to taste
4 teaspoons (12g) smoked paprika
2 teaspoons (6g) garlic powder
2 teaspoons (6g) onion powder
2 teaspoons (6g) ground cumin
2 teaspoons (6g) chili powder
2 teaspoons (2g) dried oregano
1 teaspoon (3g) black pepper
1 teaspoon (3g) salt
1/2 teaspoon (1.5g) crushed red pepper flakes (optional)
1 avocado (150g)
1/2 cup (120g) non-fat Greek yogurt
1/4 cup (10g) fresh cilantro
1/2 lime, juiced
Salt and pepper, to taste

Instructions

9 steps

1Rub the steak with the breakfast blend seasoning, ensuring it is evenly coated.
2Heat a large skillet over medium-high heat. Cook the steak for 4-5 minutes per side, or until your desired doneness is reached. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
3In the same skillet, sauté the diced bell peppers and onions for 3-5 minutes, or until softened. Remove from the skillet and set aside.
4In a bowl, whisk together the eggs, Greek yogurt, onion powder, garlic powder, salt, and pepper.
5Heat a non-stick skillet over medium heat and scramble the eggs until fluffy and fully cooked.
6Lay out your tortillas. Add an equal portion of steak, sautéed vegetables, scrambled eggs, and non-fat cheddar cheese to each tortilla.
7Roll the tortillas tightly into burritos.
8In a blender or food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt, and pepper. Blend until smooth.
9Serve the burritos immediately with the avocado sauce on the side, or wrap in foil for meal prep and store in the refrigerator for up to 4 days. 2 bell peppers (1 red, 1 green), diced 1/2 white onion (75g), diced 20 oz (570g) sirloin steak (uncooked weight) 8 large eggs (or substitute egg whites for fewer calories and fat) 1 1/2 cups (168g) non-fat cheddar cheese 1/4 cup (60g) non-fat Greek yogurt (for the eggs) Onion powder, to taste Garlic powder, to taste Salt and pepper, to taste 4 teaspoons (12g) smoked paprika 2 teaspoons (6g) garlic powder 2 teaspoons (6g) onion powder 2 teaspoons (6g) ground cumin 2 teaspoons (6g) chili powder 2 teaspoons (2g) dried oregano 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1/2 teaspoon (1.5g) crushed red pepper flakes (optional) 1 avocado (150g) 1/2 cup (120g) non-fat Greek yogurt 1/4 cup (10g) fresh cilantro 1/2 lime, juiced Salt and pepper, to taste