Keto Steak & Egg Burrito

Introduction

When you’re craving something hearty, protein-packed, and just a little indulgent—but still totally keto—this Keto Steak & Egg Burrito hits the spot. Think of it as a low-carb breakfast of champions, wrapped up in a savory, satisfying package. Whether you’re kickstarting your day or needing a high-protein meal post-workout, this recipe brings bold flavor and solid macros. Plus, with a bit of meal prep, it’s a game-changer for busy mornings.

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Why You’ll Love This Recipe

This recipe is made for anyone who loves that classic steak-and-eggs combo but wants to keep things keto-friendly. It’s packed with healthy fats and high-quality protein, keeps you full for hours, and tastes like a treat. The steak is tender and flavorful, the eggs are fluffy and rich, and the keto wrap keeps it all together without the carbs. It’s also super easy to customize with your favorite toppings!

My Personal Experience

I whipped this up one weekend after a particularly intense morning walk. I wanted something hearty, but I didn’t want to undo my keto streak. This burrito felt like a reward—but without the guilt. The steak sizzled beautifully in the pan, the eggs cooked up like a dream, and once I rolled it all up in a keto wrap, I was in breakfast heaven. Since then, I’ve made it for lunch and even dinner. It never disappoints.

Required Equipment

Non-stick Skillet

You’ll need this to sear the steak and cook the eggs. A good non-stick pan makes sure nothing sticks and cleanup is a breeze.

Mixing Bowl

Handy for whisking the eggs and seasoning them just right before cooking.

Tongs or Spatula

Tongs are great for flipping the steak, and a flexible spatula works best when scrambling your eggs.

Sharp Knife

A good knife makes slicing your cooked steak thin and easy, so it layers perfectly in your burrito.

Cutting Board

You’ll need a clean surface for prepping your steak and any extras like spinach or cheese.

Small Saucepan (optional)

If you’re melting cheese or heating up optional extras like keto salsa, this comes in handy.

Ingredients & Substitutions

• 1 keto-friendly tortilla or wrap – Look for one with fewer than 4g net carbs
• 3 oz steak (ribeye or sirloin works great) – High in protein and flavor
• 2 large eggs – Scrambled for that fluffy texture
• 1 tbsp heavy cream – Makes the eggs creamier (optional)
• 1/4 cup shredded cheddar – For gooey, melty goodness
• 1 tbsp butter or olive oil – For cooking
• Salt and pepper – To taste

Substitutions:

• Swap steak with cooked ground beef or grilled chicken if you prefer.
• Use mozzarella or pepper jack if cheddar isn’t your thing.
• Coconut oil can replace butter for dairy-free.
• Add a pinch of smoked paprika or garlic powder to boost the flavor.

How to Make Keto Steak & Egg Burrito

1. Prep the steak: Season your steak with salt and pepper. Let it sit at room temp for 10 minutes for even cooking.
2. Cook the steak: Heat your skillet over medium-high heat, add butter, and sear the steak for 2–3 minutes per side (adjust depending on thickness). Remove and let rest.
3. Scramble the eggs: In a bowl, whisk eggs with heavy cream, salt, and pepper. In the same skillet, reduce heat to medium-low and pour in the eggs. Scramble gently until cooked to your liking.
4. Warm the wrap: Heat your keto tortilla in a dry skillet for about 30 seconds per side, or until warm and pliable.
5. Assemble: Slice the steak thinly. Layer scrambled eggs, cheese, and steak on your wrap.
6. Roll it up: Fold in the sides, roll tightly from the bottom, and you’re done!

Tips for This Recipe

• Don’t overcook the steak—it’s better slightly pink for tenderness.
• If your wrap is cracking, microwave it for 10 seconds before filling.
• Let the steak rest before slicing so the juices stay in the meat.
• Meal prep tip: Cook multiple steaks and eggs in advance and store separately for quick burrito assembly.

Optional Additions

• Sautéed spinach or mushrooms
• Keto-friendly salsa or hot sauce
• Avocado slices for extra healthy fats
• Jalapeños for heat lovers

Serving Ideas

This burrito pairs well with a side of cauliflower hash browns or a fresh arugula salad. Great for brunches, post-workout meals, or even keto meal prep lunches.

Storage Recommendations

Wrap leftovers in foil or parchment and store in the fridge for up to 3 days. To reheat, place in a dry skillet over low heat until warmed through or microwave for 45–60 seconds.

Frequently Asked Questions

Can I make this burrito ahead of time? Yes! Just store the components separately and assemble fresh, or wrap it fully and reheat when needed.

What’s the best steak to use? Ribeye and sirloin are top picks. They’re flavorful and tender.

Can I use egg whites instead of whole eggs? You can, but you’ll miss out on some fat. Add avocado or cheese to balance.

Nutritional Breakdown (Per Serving)

Calories: 420
Total Carbs: 5g
Net Carbs: 3g
Fat: 32g
Protein: 30g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀