Korean Beef Breakfast Burritos are a fun change from the usual bacon, egg, and cheese breakfast.
You still have the scrambled eggs and melted cheese everyone expects in a breakfast burrito, but the beef is where things get fun. It’s savory, a little sweet, garlicky, and has just enough sriracha to give it some kick.
And yes, Korean-inspired beef for breakfast totally works! The shredded carrots add a little crunch, and the green onions give each bite something fresh. There’s plenty going on without making the burritos complicated.
You’ll need a large skillet for the beef and a second skillet for scrambling the eggs.
These high protein breakfast burritos take about 35 minutes, so they’re great when you don’t have much time in the morning.
You can also make them ahead for busy weekdays.
Why You’ll Love These Korean Beef Breakfast Burritos
Korean-Inspired Beef Instead of Breakfast Sausage
You still have a hearty, protein-packed burrito, just with a different flavor. The soy sauce, ginger, garlic, and brown sugar give the beef that familiar sweet and savory Korean-inspired taste. It’s a nice change when regular breakfast burritos start getting a little repetitive.
A Little Heat, Not Too Much
One teaspoon of sriracha adds mild heat across six burritos. That’s pretty manageable. If you prefer yours spicier, you can always add more sriracha when serving.
31 Grams of Protein Per Burrito
Each burrito has 31 grams of protein from the ground beef, scrambled eggs, and Monterey Jack cheese. That’s a pretty hearty breakfast! You’ll have plenty to keep you satisfied, especially on mornings when lunch is still hours away.
Make Six Breakfasts at Once
This recipe makes six generously filled burritos. You can serve them immediately or refrigerate extras for another morning. They’re also suitable for freezing when wrapped properly, so there’s no need to cook breakfast from scratch every day.
Ingredient Substitutions
Ground Turkey Instead of Beef
Lean ground turkey works if you prefer a lighter meat option. Use the same amount and cook it completely before adding the sauce. Turkey has a milder flavor, but the Korean-inspired seasonings still work well.
Coconut Aminos Instead of Soy Sauce
You can substitute coconut aminos for the soy sauce. They’re generally sweeter and less salty, so consider reducing the brown sugar slightly. Check the label if you’re avoiding gluten.
Mozzarella or Cheddar Instead of Monterey Jack
Monterey Jack melts nicely, but shredded mozzarella or mild cheddar will work too. Pepper Jack is another option if you want the burritos a little spicier.
Coleslaw Mix Instead of Shredded Carrots
A plain cabbage and carrot slaw mix is an easy replacement when you don’t have shredded carrots. It gives the filling more crunch, although it can release extra moisture if you plan to store the burritos.
Whole Wheat or Gluten-Free Tortillas
Whole wheat tortillas work without changing the preparation. For a gluten-free version, use large gluten-free tortillas and certified gluten-free tamari instead of regular soy sauce. Check the sriracha and other packaged ingredients as well.
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Burrito Meal Prep Kit
A few simple supplies can make breakfast burrito meal prep much easier. These are handy for wrapping, labeling, freezing, and keeping your burritos organized until you’re ready to reheat them.
Aluminum Foil Sheets
Pre-cut foil sheets make wrapping a batch of breakfast burritos quick and easy.
Breakfast Burrito Stickers
Easy labels for marking wrapped burritos or freezer bags so your meal prep stays organized.
Gallon Freezer Bags
Great for storing several wrapped breakfast burritos together and keeping your freezer neat.
Korean Beef Breakfast Burritos
Ingredients
- 1 pound lean ground beef
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- ¼ cup low-sodium soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 6 large eggs
- 1 teaspoon milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon olive oil
- 6 large flour tortillas burrito size
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded carrots
- ½ cup green onions thinly sliced
Instructions
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through.
- Drain excess grease from the skillet.
- Add the sesame oil, garlic, and ginger. Cook for 1 minute.
- Stir in the soy sauce, brown sugar, rice vinegar, and sriracha.
- Reduce the heat to medium and cook for 3 to 4 minutes, stirring occasionally, until the beef is coated and the sauce has slightly thickened.
- Remove the skillet from the heat.
- Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper. Beat with a wire whisk until blended.
- Heat the olive oil in a medium skillet over medium heat.
- Add the egg mixture. Cook, gently stirring, until the eggs are softly scrambled and set.
- Warm the tortillas according to package directions until flexible.
- Place about ⅙ of the scrambled eggs down the center of each tortilla.
- Top each with about ⅙ of the Korean beef. Sprinkle each burrito with Monterey Jack cheese, shredded carrots, and green onions.
- Fold the sides of each tortilla inward. Roll each tortilla tightly around the filling to form a burrito.
Notes
Tips and Tricks
Don’t Overcook the Eggs – Remove the eggs from the heat when they’re just set. They’ll continue cooking slightly, especially if you’re warming the finished burritos. Drain the Beef Well – Excess grease can make the tortillas soggy. This is especially important if you’re preparing the burritos ahead of time. Keep the Filling Away From the Edges – Leave enough room on each side of the tortilla for folding. These burritos have plenty of filling, so don’t spread it too far. Watch the Sauce – The brown sugar can cause the sauce to thicken quickly. Keep the heat at medium and stir occasionally so it doesn’t burn. Toast the Finished Burritos – For a lightly crisp tortilla, place the wrapped burritos seam-side down in a dry skillet over medium heat for a minute or two per side.Storing and Reheating
Refrigerator – Allow the filling to cool before wrapping the burritos. Store in airtight containers or wrap individually in foil. Refrigerate for up to 3 to 4 days. Freezer – Wrap each cooled burrito tightly in plastic wrap or foil, then place in a freezer-safe bag. Freeze for up to 2 to 3 months for best quality. For better texture, leave out the carrots and green onions before freezing. Microwave – Remove any foil and wrap the burrito in a damp paper towel. Microwave for 1 to 2 minutes if refrigerated, turning halfway through. Frozen burritos will take longer. Heat until the center reaches 165°F. Oven – Wrap the burritos in foil and heat at 350°F for approximately 15 to 20 minutes if refrigerated, or longer if frozen, until heated through.Nutrition
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