Leftovers: Tri-Tip Breakfast Burritos 

November 17, 2015

The first time I heard the words “Tri-Tip Breakfast Burrito,” my heart sang. Of course! Why wouldn’t you chop up the remains of that delicious, grilled steak and put it inside of a carb blanket?! With cheese and salsa and eggs!!

Frankly, I’m ashamed I didn’t think of it first. We actually first heard about this mouth-watering concoction during a Sunday lunch at one of our current favorite restaurants, Elk Horn Brewery. The next time I had leftover tri-tip, I had to try it.

And try it, we did.

Fun Fact: on our honeymoon, we met a nice, fun couple from New York and really hit it off! We ended up spending much of our time in Costa Rica hanging out with them. While we were chatting one day, we were talking about the food we had at the wedding and mentioned tri-tip. They had no idea what it was! We figured tri-tip must be a west coast thing.

Anyway, we bought small red potatoes which we chopped into little cubes to create a seasoned hash. We also scrambled some eggs and put those in with the hash for ease. The tri-tip was frozen in a vacuum-sealed bag so we boiled the bag until the meat was heated up again. Then we threw everything together with a little cheese and salsa. It was a delicious way to reuse tri-tip!

Tri-Tip Breakfast Burritos

Ingredients: 

  • Burrito-size tortillas (I got about six burritos out of my leftovers).
  • 8 eggs
  • 2 cups cheese (I used cheddar and pepperjack).
  • 6 red potatoes
  • 1/2 jar of your favorite salsa
  • Cumin
  • Pepper
  • Salt
  • Garlic
  • Paprika
  • Red Pepper Flakes
  • 1 tblsp. olive oil

Directions: 

  1. Cube potatoes and coat in spices: cumin, paprika, red pepper flakes, and any other spices you like to use. I would start with a teaspoon of each plus a few shakes of salt and pepper. Alter this to your taste.
  2. Heat olive oil in a skillet and toss potatoes in, stir occasionally. Cook until soft inside with a crunchy outside.
  3. While potatoes are cooking, whisk eggs together with a little milk (the milk is optional), and cook in a separate skillet. Sprinkle with a pinch of salt and pepper.
  4. Reheat leftover tri-tip. I boiled mine in the vacuum-sealed bag but you could use a microwave or the oven. Chop into bite-sized pieces.
  5. Start assembling! Place all your ingredients in a burrito shell, sprinkle with cheese and salsa then roll it up. Even when eating these right away, I popped them in the oven for a few more minutes. I vacuum-sealed the rest to freeze and use later.

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