Products used in this recipe
Steak & Frites Breakfast Burrito
Yield: 16 Servings (16 oz. each)
Yield: 16 Servings (16 oz. each)
Loaded with tender strips of beef, a flavorful harissa pepper sauce with just the right amount of kick, seasoned fries and creamy avocado—this breakfast burrito is anything but average.
Preparation Instructions:
Step 1
Preheat oven to 425°F.
Step 2
Line a half sheet pan with foil. Spread diced red peppers in an even layer on the baking sheet. Drizzle with olive oil. Bake for 15-20 minutes, turning pan once halfway through baking until roasted and lightly charred. Cool to ambient, transfer to storage container and store refrigerated.
Step 3
For the Harissa sauce; stem and seed dried peppers. Place in a bowl and pour boiling water over to cover. Let stand 30 minutes to soften. Drain. Place softened peppers and 20 oz. roasted red peppers in the bowl of a food processor. Add garlic and salt, pulse until smooth. Remove purée mixture to a bowl and stir in mayonnaise.
Step 4
Whisk together in small bowl; black pepper, rosemary and garlic powder. Prepare fries according to package instructions and transfer to a large bowl. Sprinkle hot fries with spice mixture and toss to coat. Keep warm for service.
Step 5
For each burrito; warm tortilla on the grill, spread with 2 oz. harissa sauce, top with 2 oz. beef, 3 oz. eggs, 3 oz. fries and 2 oz. of avocado pulp. Roll up burrito style.
