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Employee Feature Recipe: Tyler’s Breakfast Burritos

Employee Recipes / Newsletter Features

Employee Feature Recipe: Tyler’s Breakfast Burritos

breakfast burrito


  • 1 lb ribeye steak
  • 1/2 lb bacon
  • 5 eggs
  • 1/2 white onion
  • 3 russet potatoes
  • Salsa with mango
  • Pepper Jack cheese
  • Large tortilla
  • Salt
  • Pepper
  • Garlic powder
  • Sour cream
  • 1/2 stick of butter
  • Milk

Serves up to 4 people

Start by cooking bacon to your liking, I usually do somewhere between crunchy and soft.  Save bacon grease and use another pan on medium low to melt the ½ stick of butter.

Ensure steak has been sitting outside of the fridge for at least 20 minutes, pat dry with paper towel, and season with salt and pepper.

Once all butter has melted in the pan place steak and cook for 3-5 minutes a side depending on the thickness of the steak.  While the steak is cooking cut onion into strips and have the pan with the bacon grease on low heat.

Add in white onion and caramelize, make sure to keep moving the onion around or they will start to burn; this process can take around 20 minutes to complete.  Once steak is to your liking remove and let rest for 10 minutes before cutting into strips.

After caramelizing the onions remove them from the pan and dice your 3 russet potatoes.

Add them into the bacon grease and cook them until the skin is crispy and you’re able to push a fork through them with ease.

Crack your 5 eggs into a bowl and beat eggs until fully mixed then add a splash of milk to make the eggs a bit fluffier.

After the potatoes are done remove them and add the eggs into what is left of the bacon grease pan.  Make sure there is not an excess amount of grease in the pan because if there is the eggs will turn out runny.

Scramble the eggs on a low heat while continuously moving and folding them with a spatula.  When the eggs are almost done salt, pepper, and garlic powder to taste.

Lay down the large tortilla and layer with pepper jack cheese, potatoes, steak, sour cream, eggs, bacon, caramelized onions, and finish with the salsa with fruit in it.  I prefer mango but we have used a peach salsa in the past and that worked fine as well.  Once constructed wrap up and chow down.

We cook this every other month or so on Sundays when we are going to have a lazy day because after you eat this you will need some relaxation time.