Difficulty Medium
Cook Time 25 min
Heat None
A loaded burrito that's part breakfast, part BBQ feast — packed with sliced steak, bacon, a fried egg, sweet potato fries, and tangy BBQ sour cream. This is the kind of handheld meal that requires both hands and zero shame.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 large flour tortillas (12-inch) 12 oz sliced steak (ribeye or sirloin, thinly sliced) 4 strips bacon 2 large eggs 1/2 cup shredded Mexican cheese blend 1/4 cup cottage cheese 1/4 cup pickled red onions 1 medium tomato, diced 2 tablespoons sliced jalapeños 1/3 cup corn relish 1 medium yellow onion, sliced and sautéed 1 1/2 cups sweet potato fries (frozen or homemade, cooked crispy) 1/3 cup sour cream mixed with 2 tablespoons BBQ sauce Directions 1 Cook the bacon in a skillet until crispy, then set aside. In the same skillet, cook the sliced steak over high heat for 3-4 minutes until browned. Season with salt and pepper. 2 Fry the eggs in a separate pan to your preferred doneness (over-easy or sunny side up works great). Cook or reheat the sweet potato fries until crispy. 3 Mix the sour cream with BBQ sauce to make BBQ sour cream. Sauté the yellow onions in a bit of oil or butter until soft and golden, about 5-6 minutes. 4 Warm the tortillas briefly in a dry skillet or microwave. Lay each tortilla flat and layer in the center: steak, bacon (broken into pieces), fried egg, both cheeses, sautéed onions, pickled red onions, tomato, jalapeños, corn relish, and sweet potato fries. 5 Drizzle generously with BBQ sour cream, then fold in the sides of the tortilla and roll tightly from bottom to top, tucking as you go. 6 Optional: Toast the wrapped burrito seam-side down in a hot skillet for 1-2 minutes to seal and crisp the outside. Slice in half and serve immediately.
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