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Steak, Egg & Spinach Breakfast Wrap - A Hearty, Protein-Packed Start

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Flour tortillas (10-inch burrito size works best)
  • Steak (sirloin, flank, or skirt; about 8–10 oz)
  • Eggs (4 large)
  • Fresh spinach (2–3 cups, loosely packed)
  • Cheese (shredded cheddar, Monterey Jack, or pepper jack)
  • Garlic (1–2 cloves)
  • Olive oil or butter
  • Salt and black pepper
  • Paprika or smoked paprika (optional)
  • Hot sauce, salsa, or chimichurri (optional for serving)
  • Fresh lime (optional, for a quick squeeze over the steak)

Method
 

  1. Season the steak. Pat the steak dry and season both sides with salt, pepper, and a pinch of paprika. Let it sit at room temperature for 10–15 minutes while you prep everything else.
  2. Whisk the eggs. Crack the eggs into a bowl with a pinch of salt and pepper. Whisk until smooth and slightly frothy. This traps air and makes the eggs fluffier.
  3. Prep the spinach and garlic. Rinse the spinach and shake dry. Mince the garlic. Keep them close to the stove so you can move quickly.
  4. Cook the steak. Heat a skillet over medium-high with a drizzle of olive oil. Cook the steak 3–4 minutes per side for medium-rare, depending on thickness. Adjust time to your preferred doneness. Transfer to a plate and rest for 5 minutes.
  5. Sauté the spinach. In the same pan, lower the heat to medium. Add a bit more oil if needed. Sauté the garlic for 20–30 seconds until fragrant, then add the spinach. Cook, tossing, for 1–2 minutes until wilted. Season lightly with salt and pepper. Move it to a bowl and wipe the pan if necessary.
  6. Scramble the eggs. Add a small knob of butter or a drizzle of oil to the pan over medium-low heat. Pour in the eggs and stir gently with a spatula. Cook until soft and just set—slightly glossy is perfect. Remove from heat so they don’t overcook.
  7. Slice the steak. Slice the rested steak thinly against the grain. Squeeze a bit of lime over the slices if you like brightness.
  8. Warm the tortillas. Heat the tortillas in a dry skillet for 15–20 seconds per side, or microwave for 10–15 seconds covered with a damp paper towel. Warm tortillas are flexible and won’t tear when wrapping.
  9. Assemble the wraps. Lay a tortilla flat. Add a handful of cheese down the center, then layer steak slices, scrambled eggs, and a spoonful of spinach. Add hot sauce or salsa if using.
  10. Wrap and seal. Fold the sides in, then roll tightly from the bottom up. For a crisp exterior, place the wrap seam-side down in a lightly oiled pan over medium heat for 1–2 minutes per side until golden and the cheese melts.
  11. Serve. Slice in half if you like. Add extra salsa or hot sauce on the side. Eat warm.