With steak soaked in an authentic carne asada marinade, cheesy scrambled eggs, crispy potatoes, fresh pico de gallo, and rich sour cream wrapped in a lightly charred flour tortilla, this carne asada breakfast burrito is a breakfast you’ll fall in love with.
Why You’ll Love Carne Asada Breakfast Burritos
Carne asada breakfast burritos combine bold, citrus-scented marinated steak with savory scrambled eggs, golden crispy potatoes, bright pico de gallo, and a smear of sour cream. The steak is grilled to develop a hint of smokiness while staying juicy; the potatoes add satisfying crunch; the eggs bring creaminess and melted cheese; and the charred tortilla ties everything together.
This recipe is flexible. Make the carne asada, potatoes, and pico from scratch for maximum flavor, or use short-cuts like pre-marinated meat, frozen potatoes, or store-bought salsa to speed things up. Either way, the result is a hearty, flavorful breakfast or brunch option.
What You’ll Need for the Breakfast Burritos
Below are the primary ingredients and helpful notes for building the burritos.
Carne Asada
- Skirt or Flank Steak – Both are traditional; flap steak is a good budget-friendly alternative.
- Jalapeños – Roast fresh or use jarred roasted jalapeños.
- Olive Oil – Any good-quality olive oil will work.
- Fresh Garlic – Use fresh for best flavor; avoid substituting garlic powder if possible.
- Fresh Cilantro – Use fresh, not dried.
- White or Yellow Onion
- Orange and Lime Juice – Freshly squeezed juices are preferred for the marinade.
- Soy Sauce, Cumin, Chili Powder, Kosher Salt – These round out the marinade with umami, warmth, and seasoning.
Pico de Gallo
- Fresh Tomatoes – Roma or globe tomatoes work well.
- Onion – White, yellow, or red according to preference.
- Fresh Cilantro
- Garlic – Optional.
- Jalapeños – Remove seeds for a milder salsa.
- Lime Juice and Kosher Salt – Fresh lime juice brightens the pico; kosher salt seasons evenly.
Carne Asada Burrito Components
- Olive or Neutral Oil – For frying the potatoes.
- Russet Potato – Peeled and diced into ½-inch cubes for crisp edges.
- Grated Cheese – Cheddar, a Mexican blend, or any good melting cheese.
- Sour Cream – Optional but adds creaminess.
- Large Flour Tortillas – Burrito-size tortillas make folding easier.
- Cooked Carne Asada – Use homemade, store-bought pre-marinated, or leftover steak.
- Pico de Gallo or Salsa
- Salt and Pepper – To season the potatoes and eggs.
How to Make a Carne Asada Breakfast Burrito
Step One Prepare the carne asada marinade and marinate the steak according to the recipe you prefer.
Step Two Place the steak and marinade in a resealable bag or nonreactive dish, ensure the meat is evenly coated, and refrigerate for 24–48 hours.
Step Three While the steak marinates, make pico de gallo: chop tomatoes, onion, jalapeño, cilantro, and garlic if using. Toss with lime juice and salt and chill.
Step Four Dice potatoes into ½-inch cubes and sauté in oil over medium heat. Season with salt and pepper and cook 20–30 minutes, turning occasionally, until golden and crisp.
Step Five Remove steak from the fridge 1–2 hours before cooking. Discard excess marinade, pat dry, then grill or sear 2–4 minutes per side over high heat. Let rest before slicing.
Step Six Char the tortillas directly over a gas flame or on a grill for a touch of smokiness. Alternatively, warm them in a pan or microwave.
Step Seven Whisk eggs with a pinch of salt and shredded cheese. Cook gently over medium-low heat, stirring slowly for large curds or more frequently for smaller curds. Remove from heat while still slightly runny so residual heat finishes them.
Step Eight Slice the rested steak against the grain, then cut into bite-sized pieces and arrange over the warmed tortilla.
Step Nine Assemble the burrito: layer eggs, carne asada, potatoes, pico de gallo, and sour cream on the tortilla.
Step Ten Fold the two side edges in, then roll from one open edge to the other until fully wrapped. For easier handling, wrap the finished burrito in foil.
Step Eleven Slice the burrito in half and serve while warm.
Recommended Equipment
Essential tools include a sharp kitchen knife, cutting board, frying pan, grill or grill pan, tongs, spatula, and a blender if you make the marinade from scratch.
Frequently Asked Questions (FAQs)
Skirt steak or flank steak are classic choices. Flap steak is another good option—more affordable and tender when properly marinated and cooked.
A typical carne asada marinade combines citrus (orange and lime), chili powder, cumin, roasted peppers, soy sauce, cilantro, and seasonings to deliver bright, savory, and slightly smoky flavors.
Marinate the steak 24–48 hours. The citrus in the marinade helps tenderize the meat and boost flavor—avoid over-marinating beyond 48 hours to prevent texture changes.
Variations and Substitutions
Swap the pico de gallo for other salsas—fruit-forward options like pineapple or mango pico add sweetness, while serrano salsa gives more heat. You can also add sautéed bell peppers, avocado, beans, or hot sauce to customize your burrito. Use smaller tortillas to make breakfast tacos instead of one large burrito.
Storing and Reheating
Fridge: Leftovers keep 3–4 days in an airtight container or wrapped in foil and a resealable bag. Note that the tortilla may soften in the fridge; storing components separately preserves texture.
Freezer: I don’t recommend freezing a fully assembled burrito. You can freeze raw steak for up to 6 months, the marinade for about 3 months, and cooked potatoes for about 3 months.
Reheating: Reheat the wrapped burrito in a skillet with a little oil or microwave at 30-second intervals until hot. Reheating carne asada in a 350°F oven for 10–15 minutes also works well.
Expert Tips
- Slice steak against the grain to shorten muscle fibers and make each bite more tender.
- Cook potatoes in a single layer for the crispiest, most even browning.
- For scrambled eggs, cook gently and remove from heat while slightly soft; residual heat will finish them and keep them creamy.
How to Serve This Carne Asada Breakfast Burrito
These burritos are a complete meal, but they also pair well with a brunch spread. Consider serving with quiche, extra roasted or air-fryer potatoes, a simple green salad with jalapeño vinaigrette, and your favorite hot sauce on the side. Make a batch of carne asada on the weekend and use it for burritos, tacos, quesadillas, and bowls throughout the week.
Did you make this recipe? Be sure to leave a comment and rating when you try it!
More Mexican Recipes to Try
-
Chicken Slow Cooker Enchiladas
-
Carne Asada Quesadilla
-
Spicy Potato Soft Tacos with Chimichurri
-
Elote Bowl (Esquites)
📖 Recipe
Carne Asada Breakfast Burrito
Equipment
- Kitchen knife
- Paring knife
- Bowl with lid
- Cutting board
- Measuring cups and spoons
- Blender
- Grill or grill pan
- Tongs
- Instant-read thermometer (optional)
- Frying pan and spatula
Ingredients
Homemade Carne Asada
- ¼ recipe carne asada (about ½ lb steak)
Pico de Gallo
- 2–4 tablespoons pico de gallo (or your preferred salsa)
Carne Asada Breakfast Burrito
- 1 tablespoon olive oil
- 1 russet potato, peeled and diced into ½-inch cubes
- 2 large eggs
- ¼ cup grated cheddar or other melting cheese
- 2 tablespoons sour cream (optional)
- 1 burrito-size flour tortilla
Instructions
Homemade Carne Asada
- Prepare a batch of carne asada and, once rested, slice the steak against the grain and cut into bite-sized pieces.
Pico de Gallo
- Make pico de gallo or use your favorite salsa. Chill until ready to use.
Potatoes
- Heat a pan over medium and add oil. Add diced potatoes and season with salt and pepper.
- Cook 20–30 minutes, turning occasionally, until potatoes are cooked through and crisp on the outside.
Cheesy Eggs
- Whisk eggs with a pinch of salt and the shredded cheese. Cook in a pan over medium-low heat with a bit of oil, stirring gently until curds form but eggs remain slightly runny. Remove from heat; residual heat will finish them.
Tortillas
- Char tortillas over a gas flame or warm on a grill or in a pan.
Assemble
- Layer eggs, carne asada, potatoes, pico de gallo, and sour cream on the tortilla.
- Fold in the sides and roll to form a burrito. Wrap in foil if desired, slice in half, and serve.
Notes
General: Times assume making the carne asada, potatoes, and pico from scratch. The carne asada recipe referenced makes about 2 lb of meat; use ¼ of that for this single-burrito portion (≈½ lb steak) or adjust based on available meat.
Storage and Reheating: Leftovers keep 3–4 days refrigerated. The tortilla may soften—store components separately if you prefer. Avoid freezing a fully assembled burrito; freeze raw steak up to 6 months and cooked potatoes up to 3 months. Reheat in a skillet with a little oil or microwave in short intervals; warmed carne asada reheats well in a 350°F oven for 10–15 minutes.