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Steak and Egg Burritos (Oamc)

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“This evolved from a camping recipe that my DH and I usually come up with on Sunday mornings before we break-down camp. I decided to make them easy to travel so that DH wasn't stopping at the local burrito shop and getting stuff that wasn't included in his diet. Time includes marinating time.”
1hr 40mins

Ingredients Nutrition


  1. In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
  2. Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
  3. Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
  4. In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
  5. In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
  6. Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
  7. Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
  8. I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.

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