Breakfast Beef Burritos

• 8 ounces beef round tip center steaks, cut 1/8 to 1/4 inch thick
• 2 eggs, beaten
• 1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
• 1 tablespoon water
• 1/4 teaspoon pepper
• Salt
• 2 medium flour tortillas (10-inch diameter), warmed
• 1/4 cup prepared salsa
• Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)

Directions:

Combine eggs, cheese and water in small bowl.

Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot.

Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.

Season beef steaks with pepper.

Carefully wipe out skillet with paper towels, if necessary.

Spray with cooking spray; heat over medium-high heat until hot.

Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink.

Do not overcook.

Remove from skillet.

Repeat with remaining beef.

Season beef with salt, as desired.

Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs.

Fold right and left sides of tortilla over filling.

Fold bottom edge up over filling and roll up tightly.

Serve with toppings, if desired.

Recipe courtesy of Beef Tips