Get ready to replace your classic scrambled eggs and steak with this Chimichurri Steak Breakfast Burrito. This recipe is great for meal prepping on a Sunday, freezing in a non-toxic storage container, and heating up for a quick breakfast throughout the week.
We swapped flour tortillas for egg wraps to avoid gluten and add extra protein to this breakfast burrito. Try our grain-free Egg Wrap recipe or make your own using your favorite Paleo ingredients. Also check out our recipe for Pickled Red Onions so you can have them on hand when you start assembling the filling ingredients.
The chimichurri sauce is made with a secret ingredient: arugula microgreens. Not only do they add a savory taste to the mix, but they’re also good for you. Specifically, this 2024 study shows that arugula microgreens are high in polyphenols, which help reduce inflammation in the body. [1] We used one tray of arugula microgreens grown with Instafarm™, but you can also use 1 cup of storebought microgreens if you can’t find the arugula variety.
TIPS:
- Reheat the egg wraps in the microwave before assembling the ingredients.
- Make the chimichurri and cauliflower crumbles (below) the day before to let the flavors marinate overnight.
Arugula Microgreen Chimichurri
Ingredients:
- ½ cup carrot tops
- 1 cup microgreens
- ½ cup olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp. oregano
- 1 tsp. cayenne
- ½ tsp. black pepper
- 2 cloves garlic, minced
Directions:
- Wash carrot tops and microgreens, gently pat dry, and dice.
- Combine olive oil and vinegar in a medium mixing bowl.
- Add all other ingredients and gently whisk until thoroughly combined.
- Store in airtight glass container and refrigerate up to 1 week.
Tangy Cauliflower Crumbles
Ingredients:
- ½ cauliflower head
- 1 Tbsp. red wine vinegar
- 2 tsp. lemon juice
- 1 tsp. low- or no-sodium anchovy paste
- 1 tsp. orange zest
Directions:
- Wash and crumble cauliflower into small pieces.
- Combine all other ingredients into a medium mixing bowl and mix thoroughly.
- Add crumbles and mix until evenly coated.
- Keep refrigerated in an airtight container for up to 3 days.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day, 14-Day, and 28-Day digital meal plans!
References
- Johnson, S. A., Prenni, J. E., Heuberger, A. L., Isweiri, H., Chaparro, J. M., Newman, S. E., Uchanski, M. E., Omerigic, H. M., Michell, K. A., Bunning, M., Foster, M. T., Thompson, H. J., & Weir, T. L. (2021). Comprehensive Evaluation of Metabolites and Minerals in 6 Microgreen Species and the Influence of Maturity. Current Developments in Nutrition, 5(2), nzaa180. https://doi.org/10.1093/cdn/nzaa180
Chimichurri Steak Breakfast Burrito
- Recipe by: Griffin McMath, ND
- Serves: 4
- Meal: Breakfast
- Serves: 4
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Ingredients
4 egg wraps
1 sweet potato
Olive oil
Arugula microgreen chimichurri, diced (AIP - omit)
1/2 cups tangy cauliflower crumbles
1 lb strip steak
1 bunch asparagus spears, halved lengthwise
1/2 cups cucumbers
1/2 cups cherry tomatoes (AIP - omit)
1 tbsp raw honey
2 dashes cinnamon
1/3 cups pickled red onions, chopped
Directions
Make egg wraps in advance (such as night before) and keep refrigerated until other meal prep is complete.
Preheat oven to 425°F.
Wash sweet potato and carefully poke several holes around it with a fork. Brush on all sides with olive oil and bake on a baking sheet for 45 minutes.
While sweet potato bakes, make the arugula microgreen chimichurri and tangy cauliflower crumbles.
Heat olive oil in a medium pan over medium-high heat. Add steak and cook about 4-7 minutes on each side, depending on preference (130-150°F internal temp). Place steak on a wood cutting board and let rest 5-10 minutes. Cut into thin strips.
In the same pan, add asparagus spears and cook until slightly tender but not limp, 5-7 minutes.
Wash and dice cucumbers and tomatoes.
Once sweet potato is cooked, mash into a rough puree with honey and cinnamon in small bowl.
Assemble burritos: Place one egg wrap on a plate per person. Smear each with sweet potato puree. Lay steak strips and asparagus spears down the middle of each wrap in same direction. Add tomatoes, cucumbers, pickled onion, cauliflower crumbles, chimichurri, and remaining greens as desired.
Gently roll egg wrap to close and enjoy immediately.
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