Ingredients
Scale
- 1 lb Skirt steak or Flank steak, thinly sliced against the grain
- 10 large eggs, lightly beaten
- 2 bell peppers (any color), sliced into strips
- 1 large yellow onion, sliced
- 2 cups frozen shredded hash browns
- 8 large flour tortillas
- 2 cups shredded Mexican blend cheese or cheddar
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning or fajita seasoning
- Salt and black pepper to taste
- Optional toppings: Salsa, sour cream, avocado, and fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or spray it generously with non-stick cooking spray. In a large bowl, toss the sliced steak, bell peppers, and onions with olive oil and the taco seasoning. Ensure everything is evenly coated with the spices. Spread the steak and vegetable mixture on one side of the sheet pan, and spread the frozen hash browns on the other side. Season the hash browns with a little extra salt and pepper.
- Place the baking sheet in the oven and roast for about 15 minutes. At the halfway mark, use a spatula to toss the vegetables and flip the steak strips to ensure even browning. You want the steak to be cooked through and the vegetables to be tender-crisp. The hash browns should start to turn golden and crispy during this time.
- Push the steak, peppers, and hash browns to the outer edges of the sheet pan, creating a clear space in the center. Pour the beaten eggs directly onto the middle of the hot pan. Carefully return the pan to the oven for another 5 to 8 minutes, or until the eggs are just set but still moist. Once the eggs are done, use your spatula to gently scramble them and mix them in with the steak and potatoes right on the pan.
- Briefly warm your tortillas in the microwave for 20 seconds so they are pliable. Lay a tortilla flat and sprinkle a generous handful of cheese in the center. Scoop a large portion of the steak, egg, and vegetable mixture onto the cheese. Fold in the sides of the tortilla and roll it up tightly. Repeat this for all eight burritos.
- For an extra touch, place the assembled burritos back on the sheet pan (seam side down) and pop them back into the oven for 2 to 3 minutes until the cheese is fully melted and the tortillas are slightly toasted. Serve immediately with bowls of fresh salsa, sliced avocado, and sour cream on the side.
- Cook Time: 45 minutes