Mexican Shredded Beef Breakfast Burritos for #SundaySupper

Ever heard the term “creature of habit”? If you look it up on the internet, my photo should be next to the definition. It isn’t, but should be. Routines are comforting to me. I prefer structure over chaos. One side effect is you can almost set a clock by my stomach. Hunger alarms go off at the same time every day. One thing that alters those times are when I’m not eating properly. If I don’t start my day with protein then those hunger alarms get earlier and more frequent plus I’m dragging by mid-morning. One way I know to kick my day into gear is to make Mexican Shredded Beef Breakfast Burritos.

Protein is essential to a healthy eating plan. Beef is an excellent source of it along with many other meats, seafood, nuts, seeds, beans, and dairy. I thought I was getting in enough throughout the day until I started the 30 Day Protein Challenge by the Beef Checkoff. It was then I discovered my breakfast did not include the recommended amount of 25 to 30 grams of protein. I used this handy protein cheat sheet as a resource to make my breakfast protein-packed.

About the Mexican Shredded Beef Burritos: It starts with a four ingredient slow-cooker recipe. Onion, garlic, and a beef roast slow-cook for hours. When the meat is fall-apart tender, it is shredded and mixed with your favorite salsa or picante sauce. Chill it for a while to let the flavors infuse with each other. Warm it in the microwave and use it in tacos, enchiladas, burritos and more.

What makes a breakfast burrito? Eggs, which also are an excellent source of protein. Layer scrambled eggs, Mexican shredded beef, and cheese on a flour tortilla and roll it up. By my calculation, it is a breakfast containing 32 grams: 8 for the eggs, 12 for the beef, 7 for the cheese, and 5 for the flour tortilla (as listed on the tortilla package). There is also a trace from milk. If you top it with sour cream or include an avocado in the filling then you get even more protein. I topped mine with salsa. (Note: I’m not a dietitian and cannot guarantee the protein count.)

One side note about the breakfast burrito: It was my full intention to make one you could freeze and re-heat quickly. I had great success doing it with my Bacon, Egg, and Cheese Breakfast Wraps. Unfortunately, the shredded beef doesn’t re-heat as quickly as the rest of the burrito. By the time the beef is warm, eggs are terribly over-done, cheese is mouth-burning molten, and tortilla is hard as a brick. My Mexican Shredded Beef Breakfast Burritos are best on the day they are made.

Join me in taking the 30 Day Protein Challenge. The Beef Checkoff gives lots of information to guide you along the way. You can get started by signing up for a daily motivation email. They also have tools for success including a food journal, hunger scale, and tips for dining out. Sunday Supper is proud to partner with the Beef Checkoff to help you too. Scroll down to find links to recipes for breakfast, lunch, and dinner plus follow the Protein-Packed Recipes Pinterest board.

More on The Beef Checkoff: You can follow them on Facebook, Pinterest, Twitter, and their website.

5 from 2 votes

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Mexican Shredded Beef Breakfast Burritos

Mexican Shredded Beef Breakfast Burritos is a spicy start the day. They are protein-packed with eggs, cheese, and slow-cooker beef to keep you satisfied.

Course Breakfast

Cuisine Mexican

Prep Time 35 minutes

Cook Time 9 hours 30 minutes

Total Time 10 hours 5 minutes

Servings 6 servings

Author Renee

Ingredients

For the Mexican shredded beef:

• 2 to 2 1/2 pounds beef shoulder roast boneless arm chuck roast boneless, or boneless blade chuck roast
• 1 large onion sliced
• 2 tablespoons minced garlic
• 1 1/2 cups salsa or picante sauce

For the breakfast burritos:

• 1 teaspoon unsalted butter
• 8 large eggs
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 extra-large flour tortillas 10 inches wide
• 12 ounces Mexican shredded beef
• 6 ounces shredded cheddar cheese
• Additional salsa or picante sauce for serving optional

Instructions

For the Mexican shredded beef:

1. Place onion and garlic in a 3 1/2 to 5 quart slow cooker. Place roast on top. Cover and cook on low for 9 to 10 hours or on high for 5 to 6 hours, or until roast is fork-tender.
2. Remove roast from slow cooker. Shred beef with 2 forks. Discard cooking liquid and onions (or skim and discard the fat from it and save it for another purpose).
3. Combine salsa with shredded beef. Cover and chill for at least 4 hours or overnight.
4. Place 12 ounces of shredded beef in a bowl. Cover loosely with paper towels or parchment paper and microwave until heated through, stirring occasionally.
5. The remaining beef can be frozen to be used for another purpose.

For the breakfast burritos:

1. Melt butter in a large skillet over medium heat.
2. Beat eggs, milk, salt, and pepper together in a medium bowl.
3. Pour egg mixture into skillet. Cook eggs, stirring and moving egg mixture around in the skillet to scramble them. Cook until eggs are scrambled and set. Remove from heat.
4. Lay the tortillas out on a work surface. Divide the eggs evenly on top of each tortilla a little off-center.
5. Divide shredded beef evenly and place on top of eggs. Divide cheese evenly and place on top of beef.
6. Roll up the tortillas burrito-style by folding the "short" side over the eggs, folding in the sides on top, and rolling to the end of the "long" side.

Recipe Notes

Mexican Shredded Beef Breakfast Burritos is a spicy start the day. They are protein-packed with eggs, cheese, and slow-cooker beef to keep you satisfied.

Recipe for Mexican shredded beef adapted from Four-Way Slow Cooker Shredded Beef with Mexican Variation on the Beef It’s What’s For Dinner website.

Want to end snack cravings and afternoon slumps? Fueling up with plenty of protein from breakfast to dinner may help to keep you satisfied throughout the day. Check out these protein-packed recipes by Sunday Supper tastemakers:

Start your day deliciously:

• Avocado Crostini with Beef and Eggs by Whole Food | Real Families
• Beef and Cheddar Quiche by Cindy’s Recipes and Writings
• Beef Migas by Shockingly Delicious
• Chicken Fried Steak and Eggs by Bobbi’s Kozy Kitchen
• Mexican Shredded Beef Breakfast Burritos by Magnolia Days
• Philly Cheesesteak Breakfast Wrap by Family Foodie

Power up at lunch:

• Beef Gyros by Peanut Butter and Peppers
• Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
• Shaking Beef Cobb Salad by Nosh My Way
• Flank Steak and Caramelized Onion Flatbread by In The Kitchen With KP
• Taco Pasta Salad by Alida’s Kitchen
• Ultimate Mushroom Swiss Patty Melt by A Kitchen Hoor’s Adventures
• Yam Nuea Yang (Spicy Thai Beef Salad) by Culinary Adventures with Camilla

Make a fantastically satisfying Sunday Supper:

• Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
• Beef Tenderloin with Ratatouille by Recipes Food and Cooking
• Beef Teriyaki Kabobs by That Skinny Chick Can Bake
• Gochujun (Korean Stuffed Pan-fried Peppers) by kimchi MOM
• Pan Seared Steak with Garlic Butter by Life Tastes Good
• Whisky Marinated Skirt Steak with Chimmichurri Sauce by Food Done Light
• Spinach Stuffed Steak Pinwheels by The Dinner-Mom

Get your knife supply ready:

• Four Essential Knives by the Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

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