When I have leftover steak that doesn't easily slice into strips for sandwiches, I dice it and make these burritos. These freeze and reheat well for weekday breakfasts.
GF* - To make gluten free, use corn tortillas.
Ingredients:
1 cup steak, diced
5 eggs
3 tablespoons milk
Italian Spice Blend: salt, pepper, basil, oregano, garlic powder, onion powder
3/4 cup salsa
1/2 cup grated Sartori Parmesan cheese
6 tortillas
Preparation:
1. Heat a large skillet over medium heat.
2. In a separate bowl, mix eggs, milk and spices. Pour into hot skillet and scramble eggs.
3. When eggs are almost done cooking, add steak and salsa and mix well.
4. Sprinkle cheese on top of egg mixture. Remove from heat while cheese melts.
5. Evenly divide the egg mixture between tortillas and roll up. Wrap in plastic wrap.
6. Let burritos cool completely before freezing. To reheat, microwave for 2-3 minutes.
GF* - To make gluten free, use corn tortillas.
Ingredients:
1 cup steak, diced
5 eggs
3 tablespoons milk
Italian Spice Blend: salt, pepper, basil, oregano, garlic powder, onion powder
3/4 cup salsa
1/2 cup grated Sartori Parmesan cheese
6 tortillas
Preparation:
1. Heat a large skillet over medium heat.
2. In a separate bowl, mix eggs, milk and spices. Pour into hot skillet and scramble eggs.
3. When eggs are almost done cooking, add steak and salsa and mix well.
4. Sprinkle cheese on top of egg mixture. Remove from heat while cheese melts.
5. Evenly divide the egg mixture between tortillas and roll up. Wrap in plastic wrap.
6. Let burritos cool completely before freezing. To reheat, microwave for 2-3 minutes.