Breakfast Beef Burrito - by TWT

[beemaster]

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 jalapeno 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)
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.