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Steak and Egg wrap

Steak and Egg Breakfast Wrap

Steak and Egg Breakfast Wraps are perfect to make in advance, wrap up and have a hearty breakfast on the go.
Course Breakfast
Cuisine American
Keyword easy recipe, egg, steak
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 336kcal
Cost $12


  • 1 TBSP olive oil
  • ½ cup chopped onions
  • 8 ounces leftover steak sliced thin and into pieces
  • 6 large eggs
  • 4 slices American or cheddar cheese
  • 4 warmed flour tortillas (burrito size)
  • salt and pepper
  • optional toppings such as salsa, chopped avocado, chopped spinach, chopped tomatoes, sour cream, etc


  • Heat the oil in a large frying pan over mediumheat.  Sauté the onions for a few minutesor until softened. Add the steak to the pan and cook for another few minuteswhile stirring gently just to warm.
  •  Beat together the eggs and season with salt andpepper. Pour in the eggs. Turn the eggs with a rubber spatula and cook foranother few minutes or until the eggs are set, lightly mixing all ingredientstogether.
  • Divide the steak and scrambled egg mixturebetween the 4 flour tortillas. Top each tortilla in the center with themixture, a slice of cheese, and any additional toppings. Leave some empty spaceon the sides of the tortilla. Fold over each side and tightly roll up eachtortilla.
  • These wraps can be prepared ahead of time and stored in the refrigerator individually wrapped. They can be microwaved for about 90 seconds to reheat for breakfast.  


Calories: 336kcal | Carbohydrates: 3g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 331mg | Sodium: 249mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg