 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
My husband loves the steak & egg burritos from Jack in the Box. I try to copy theirs. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please. Ingredients:
3-4 top sirloin steaks |
1 tbsp. olive oil |
1 cup chunky salsa |
2 tbsp. ground cumin |
2 tbsp. garlic salt |
1 cup fresh cilantro, finely chopped |
2 cups mexican cheese blend |
15 eggs or 32 oz. egg substitute |
1/2 box of frozen hash brown patties (5 patties) |
12 large flour tortillas |
1 can of diced tomaoes & green chiles |
a pinch of chilpotle salsa |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
3. Place steaks in a shallow baking dish. Pour mixture over steaks.
4. Place in oven for 15-20 minutes or until they reach desired doneness.
5. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
6. Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
7. Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
8. While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
9. In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
10. To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
11. Serve with tomato Salsa and sour cream.
|
|