Steak And Egg Burritos Oamc Food

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STEAK AND EGG BURRITOS (OAMC)



Steak and Egg Burritos (Oamc) image

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.

Provided by Bippie

Categories     Breakfast

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup Worcestershire sauce
2 tablespoons olive oil
1/2 lime, juice of
1/4 cup cilantro, Chopped
3/4 cup fresh tomato, Chopped
1/2 cup onion, Chopped
salt & pepper
24 ounces top sirloin steaks (I use Coleman's Organic Beef)
1 1/2 cups bell peppers, any kind, Chopped
1 1/2 cups mushrooms, any kind, Sliced
1 garlic clove, Crushed
5 eggs, Beaten
6 (10 inch) flour tortillas
wax paper or aluminum foil, and zip baggies

Steps:

  • In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
  • Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
  • 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.
  • In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
  • 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.
  • 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.
  • Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
  • 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.

STEAK AND BEAN BURRITOS



Steak and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 15

2 pounds skirt steak
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 red bell peppers, sliced
1 medium onion, sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
One 28-ounce can refried beans
12 burrito-size tortillas
3/4 cup grated Cheddar, plus more for topping
One 10-ounce can red enchilada sauce
One 10-ounce can green enchilada sauce
Serving suggestions: sour cream, pico de gallo and fresh cilantro leaves

Steps:

  • Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
  • Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
  • Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
  • Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
  • Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.

STEAK BURRITOS



Steak Burritos image

Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. -Valerie Jones, Portland, Maine

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 9

2 beef flank steaks (about 1 pound each)
2 envelopes reduced-sodium taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup reduced-fat sour cream

Steps:

  • Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 339 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 816mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

THE BEST BREAKFAST BURRITOS (OAMC OPTION)



The Best Breakfast Burritos (Oamc Option) image

I absolutely love the sausage breakfast burritos that McDonald's sells. This recipe is by no means a copycat, but it was definitely an inspiration for this recipe. I have tweaked it for over a year, and this is the final product. This is a terrific recipe if you're on the go, and it's really easy to throw together. I hope you enjoy it as much as my family does!

Provided by Zoesmama

Categories     Breakfast

Time 1h

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 9

12 large eggs
1 lb chorizo sausage (Mexican or Argentinian)
1 tablespoon seasoning salt, divided
1 teaspoon pepper
1 (28 ounce) bag O'Brien potatoes, frozen
1/3 cup vegetable oil or 1/3 cup canola oil
2 cups four-cheese Mexican blend cheese or 2 cups cheddar cheese
hot sauce (I use Goya Salsita Chile de Arbol)
8 burrito-size flour tortillas (I use Mission)

Steps:

  • 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
  • 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
  • 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
  • 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
  • 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
  • 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
  • 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
  • 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
  • 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
  • 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
  • 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

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