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.
- 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