Carne Asada Breakfast Burritos

Marinate the steak by combining the ingredients for the marinade together in a medium sized bowl or measuring cup. Place the steak and marinade in a plastic baggie and marinate for a minimum of 60 minutes or up to 4 hours in the fridge.

Make the Pico de Gallo by mixing diced tomatoes, onion and cilantro in a small bowl and squeeze the lime juice over it. Season with salt and pepper, cover and refrigerate.

Remove steak from the fridge. Heat a large pan on the stove over medium heat. Add 2 Tbsp. Olive oil to the pan and cook the steak for 3-5 minutes on each side once oil is hot. Remove from heat. Cut into strips or bite sized pieces. Set aside in a bowl.

Prepare home fries or French fries by cooking in oven or air fryer.

Heat tortillas on the stove using a flat pan. Get the pan hot first and then let the tortilla cook for around 1 minute on each side to slightly toast.

Scramble the eggs and set aside.

Assemble burritos by placing tortillas on a flat surface, add egg and carne asada steak on one half of the tortilla. Layer the home fries, pico de Gallo and cheese on top. Roll burrito up with a firm grip until burrito is sealed. Be careful not to overfill. Serve immediately or freeze for another day.