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1
In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
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2
Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
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3
Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
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4
In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
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5
In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
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6
Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
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7
Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
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8
I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.
