Introduction
When you’re staring at leftover steak from last night’s dinner, there’s no better way to transform it than into a satisfying breakfast wrap. If you’re following a carnivore diet, you’ll love this creative approach that uses eggs instead of traditional tortillas for a zero-carb meal that’ll keep you energized all morning.
I’ve spent years perfecting this technique, and trust me, it’s a game-changer for your morning routine. You’ll get all the satisfaction of a handheld breakfast without compromising your dietary goals. The best part? You’re giving those precious leftovers a delicious second life while saving time in the kitchen. Whether you’re new to carnivore eating or just looking for a protein-packed breakfast option, this wrap is about to become your new go-to morning meal.
Recipe
Leftover steak transforms into a delicious protein-packed breakfast when combined with eggs in this innovative wrap. By using eggs as the wrap instead of traditional tortillas, this recipe creates a zero-carb option perfect for carnivore diet enthusiasts.
This breakfast wrap delivers a satisfying blend of tender steak and fluffy eggs, making it an ideal way to start your day. The simple preparation method guarantees you can have a nutritious meal ready in minutes, while the high protein content helps maintain energy levels throughout the morning.
- 6 oz leftover cooked steak
- 4 large eggs
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Heat butter in a large non-stick skillet over medium heat. Beat two eggs with half the salt and pepper, then pour into the pan, tilting to spread into a thin circle. When the eggs are nearly set but still slightly wet on top, place half the steak slices on one side of the egg. Using a spatula, carefully fold the empty half over the steak to form a wrap. Remove from pan and repeat the process with remaining ingredients to make the second wrap.
For best results, slice the steak against the grain and allow it to reach room temperature before using. Confirm your pan is properly preheated and well-buttered to prevent the eggs from sticking. If you’re having trouble getting the egg thin enough, you can use a slightly larger pan or spread the eggs with the back of your spatula. The wraps should be consumed immediately for ideal texture, though they can be stored in an airtight container for up to 24 hours if needed.
Prep Time
The total prep time for these savory breakfast wraps is just 15 minutes, which makes them perfect for busy mornings. You’ll need about 5 minutes to gather your ingredients and slice your leftover steak, plus another 10 minutes for cooking the egg wraps.
I’ve found that bringing the steak to room temperature takes about 10-15 minutes, so I usually pull it from the fridge first thing. While it’s warming up, I’ll beat the eggs and prep my workstation. If you’re really pressed for time, you can slice the steak the night before – just store it in an airtight container. The actual cooking goes quickly once you’ve got everything ready, and you’ll be amazed at how fast you can get breakfast on the table.
Equipment needed
Making these egg wraps requires just a few basic kitchen tools that you’ll likely have on hand already. Here’s what you’ll need:
- A large non-stick skillet (10-12 inches works best)
- A flexible spatula for folding the eggs
- A whisk or fork for beating eggs
- A sharp knife for slicing the steak
- A cutting board
- Measuring spoons
- A small bowl for beating eggs
I’ve found that a high-quality non-stick pan is your most essential tool – it’ll make the difference between perfectly folded wraps and torn, messy ones. While you can use a standard spatula, I prefer a silicone one since it’s gentler on the non-stick surface and gives you better control when folding the eggs.
Basic Cooking Method and Time
Once you’ve gathered your equipment, preparing these steak and egg wraps takes just 10-15 minutes from start to finish. Start by melting butter in your non-stick pan over medium heat for about 1 minute. While it’s heating, whisk two eggs with salt and pepper until well combined.
Pour the egg mixture into your hot pan, tilting it to create a thin, even layer. Let it cook for 2-3 minutes until the top is almost set but still slightly wet. Add half of your sliced steak to one side of the egg, then use your spatula to gently fold the other side over. Cook for another 30 seconds to warm the steak through. Repeat these steps with remaining ingredients for your second wrap.
Cooking Steps
You’ll want to start by getting your non-stick pan nice and hot while beating your eggs until they’re completely smooth. Next, pour those beaten eggs into your preheated skillet, making sure they spread evenly to create a thin layer that’ll become your wrap. Once the eggs begin to set, add your room-temperature steak slices to one edge before carefully folding the other side over to complete your wrap.
Step 1. Preheat Pan Until Hot
The proper pan temperature plays a crucial role in creating the perfect egg wrap. You’ll want to let your non-stick skillet heat over medium flame for 2-3 minutes before adding the butter. I’ve found that testing the heat with a few drops of water is a reliable method – if they sizzle and dance across the surface, you’re ready to cook.
Don’t rush this step! A pan that’s too cool will give you sticky eggs, while one that’s too hot will burn the butter. Once you’ve added the butter, tilt the pan to coat it evenly. Watch for the butter to start bubbling gently but not smoking. That’s your sweet spot for pouring in those beaten eggs to create a thin, even layer.
Step 2. Beat Eggs Until Smooth
While your pan reaches the perfect temperature, properly beating your eggs creates the foundation for a successful wrap. Crack your two eggs into a medium bowl and add 1/8 teaspoon each of salt and pepper. Using a fork or small whisk, beat the eggs with smooth, circular motions until they’re fully combined and slightly frothy.
You’ll know you’ve beaten them enough when the yolks and whites are completely blended, creating a uniform golden color. Don’t overbeat – about 30 seconds is perfect. I’ve learned that thoroughly beaten eggs spread more evenly in the pan, making it easier to create that essential thin layer for your wrap. If you see any stubborn egg white strands, just give them a few more quick beats to incorporate them fully.
Step 3. Pour Eggs Into Skillet
Swirling the melted butter around your preheated skillet creates the perfect non-stick surface for your egg wrap. Once your butter’s evenly coating the pan, hold your beaten eggs about 6 inches above the center and pour them in a steady stream. You’ll want to immediately tilt the pan in a circular motion, helping those eggs spread into a thin, even layer.
Watch for tiny bubbles forming across the surface – that’s your signal that the eggs are starting to set. Don’t rush this step! You’re looking for that moment when the eggs are mostly set but still have a slight shine on top. If you see any holes forming as you pour, quickly patch them by tilting the pan to guide the liquid eggs into those spots.
Step 4. Add Steak to Edges
Once your egg layer has reached that perfect semi-set stage, arrange thin slices of your room-temperature steak along one edge of the circular egg base. You’ll want to place the meat while the top of the egg is still slightly wet – this helps the steak stick to the wrap when you fold it over.
I’ve found that layering the steak in a single row works best, making sure not to overcrowd the edge. If you’ve got thicker slices, you might want to overlap them slightly to guarantee even distribution. Leave about an inch of space between the steak and the very edge of the egg – this gives you enough room to create a proper seal when folding. Trust me, I learned this the hard way after making countless overstuffed wraps!
Step 5. Fold and Plate Wraps Carefully
After the steak is perfectly positioned, you’ll need to execute the most essential step – folding the wrap. Using your spatula, gently lift the empty side of the egg and fold it over the steak, creating a half-moon shape. Don’t rush this process; a careful fold guarantees your wrap stays intact.
Once folded, let the wrap cook for another 30 seconds to seal the edges. Then, slide your spatula underneath and transfer it to a warm plate. I’d recommend plating with the seam side down to prevent the wrap from opening. If you’re making multiple wraps, you can keep the finished ones warm in a low-temperature oven while you complete the batch. Trust me, taking extra care during this step makes all the difference in presentation and enjoyment.
Customization Options
Although this breakfast wrap recipe is delicious as-is, you’ll find plenty of ways to make it your own while staying true to the carnivore diet. Consider swapping the steak for other leftover meats like roasted chicken, crispy bacon, or smoked salmon. If you’re feeling adventurous, try adding bone marrow or liver for extra nutrients.
You can also experiment with different cooking techniques for your eggs. Make them extra fluffy by whisking vigorously, or create a thinner wrap by spreading the eggs more thinly in the pan. For added richness, try using ghee instead of butter, or incorporate different animal fats like duck fat or tallow. Don’t forget that varying the doneness of your eggs can create different textures – from slightly runny to fully set.
Ingredients list (with precise measurements)
A precise ingredients list guarantees your carnivore breakfast wraps turn out perfectly every time. You’ll need these simple but essential components to create two satisfying wraps:
- 6 ounces leftover cooked steak (about the size of two decks of cards)
- 4 large eggs, at room temperature
- 2 tablespoons butter (grass-fed preferred)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
I’ve found that room temperature eggs create a more even wrap, while grass-fed butter adds richer flavor. The steak amount is flexible – you can add more if you’re extra hungry, but 3 ounces per wrap hits that sweet spot of protein without overfilling. Trust me, I’ve made these wraps dozens of times!
Storage Information
Proper storage guarantees your carnivore breakfast wraps stay fresh and safe to eat. You’ll want to let them cool completely before storing to prevent condensation, which can make them soggy. Place each wrap in an airtight container or wrap them individually in aluminum foil.
These wraps will keep in your refrigerator for up to 24 hours, but I wouldn’t recommend storing them longer than that. The eggs can become rubbery, and the steak might dry out. If you’re meal prepping, it’s better to prepare the ingredients separately and assemble your wraps fresh each morning. When you’re ready to eat a stored wrap, you can reheat it in a skillet over medium heat for 2-3 minutes per side until warmed through.
Health Benefits or Special Features
While proper storage helps maintain the wrap’s quality, the real power of this breakfast lies in its impressive nutritional profile. You’ll get complete protein from both the eggs and steak, providing essential amino acids your body needs for muscle maintenance and growth. The high-fat content from the butter and egg yolks helps keep you satisfied longer.
This wrap’s zero-carb nature makes it perfect if you’re following a carnivore or ketogenic diet. You’ll also benefit from important nutrients like iron, B12, and zinc from the steak, while the eggs provide choline for brain health. Since you’re using leftover steak, you’re not just getting great nutrition – you’re also being smart about reducing food waste and saving time in the kitchen.
Prep Time
Getting these steak and egg wraps ready takes just 10 minutes, making them perfect for busy mornings. You’ll spend about 2 minutes slicing your leftover steak and beating the eggs, then another 3-4 minutes per wrap in the pan. The beauty of this recipe is that you’re using pre-cooked steak, which cuts your prep time considerably.
While your pan heats up, you can quickly organize your other ingredients and tools. I’ve found that having everything within arm’s reach – eggs, butter, seasonings, and spatula – helps the process flow smoothly. If you’re really pressed for time, you can even slice your steak the night before and store it in the fridge, ready to go.
Cook Time
The total cook time for these steak and egg wraps clocks in at about 8 minutes. You’ll spend about 3-4 minutes on each wrap, making this a quick and efficient breakfast option. I’ve found that preheating your pan properly is essential – wait until a drop of water dances across the surface.
For each wrap, you’ll need 2-3 minutes to cook the eggs until they’re just set but still glossy on top. Then, add your room-temperature steak slices and give them 30-45 seconds to warm through. The final fold should take just seconds, but don’t rush it. I usually let my wrap sit for about 30 seconds after folding to guarantee everything holds together nicely.
Total Time
From prep to plate, you’ll need about 15 minutes total to whip up these steak and egg wraps. The beauty of using leftover steak is that most of your prep work is already done – just slice it thinly while your pan heats up.
You’ll spend about 3 minutes getting your ingredients ready and slicing the steak. Each wrap takes roughly 4-5 minutes to cook, and you can use this time efficiently by beating the eggs for your second wrap while the first one’s cooking. If you’re making multiple wraps, keep the finished ones warm in a low-temperature oven. The quick cooking time makes this recipe perfect for busy mornings when you need a protein-rich breakfast but don’t want to spend forever in the kitchen.
Yield
This recipe yields two hearty breakfast wraps, with each wrap containing 3 oz of steak and two eggs. You’ll find these portions are perfect for a satisfying morning meal, especially if you’re following a carnivore diet and need substantial protein to start your day.
I’ve found that one wrap is typically enough for most people, so you can either share with someone else or save the second wrap for tomorrow’s breakfast. If you’re extra hungry or planning an active morning, go ahead and enjoy both – they’ll keep you full for hours. The protein-rich combination of steak and eggs in each wrap provides approximately 35 grams of protein, making them an excellent choice for muscle recovery after morning workouts.
Final Thoughts
Whether you’re following a carnivore diet or simply looking for a protein-packed breakfast option, these steak and egg wraps won’t disappoint. They’re a brilliant way to repurpose yesterday’s steak while creating something entirely new and delicious for your morning meal.
You’ll find that mastering the egg-wrap technique takes a bit of practice, but don’t get discouraged if your first few attempts aren’t perfect. The beauty of this recipe lies in its simplicity and versatility – you can adjust the seasonings to your taste and even experiment with different cuts of leftover steak. Keep in mind that the thinner you slice your steak, the easier it’ll be to fold your wrap. Give these a try, and you’ll have a new go-to breakfast that’s both satisfying and carnivore-friendly.
Frequently Asked Questions
Can I Use Raw Steak Instead of Leftover Steak?
You can use raw steak, but you’ll need to cook it fully before adding it to your egg wrap. It’s best to slice it thinly for quick cooking.
What’s the Best Temperature to Reheat These Wraps?
Like waking a sleeping dragon, you’ll want to be gentle. Reheat your wraps at 300°F for 10-12 minutes, or microwave on 50% power for 30-45 seconds until they’re just warm.
Will the Wraps Stay Together if I Pack Them for Lunch?
You’ll need to wrap them tightly in parchment paper or foil to keep them intact. If they’re properly cooled before packing, they should hold together well for your lunch.
Which Cuts of Leftover Steak Work Best for This Recipe?
You’ll get the best results with tender, lean cuts like ribeye, sirloin, or tenderloin. If you’re using tougher cuts, slice them extra thin against the grain for easier eating.
Can I Freeze These Breakfast Wraps for Later Use?
Just when you’re craving a quick breakfast, you’ll find these wraps don’t freeze well. The eggs become watery and rubbery when thawed, so it’s best to eat them fresh within 24 hours.
Conclusion
You’ll find these egg-wrapped steak bundles are more than just a way to use leftovers – they’re a demonstration of how satisfying carnivore meals can be. After making these wraps, you’ll wonder why you ever needed tortillas. They’re proof that creative protein combinations can transform simple ingredients into something special. Keep experimenting with different cuts of leftover meat to find your perfect morning wrap.
