STEAK AND EGGS BREAKFAST TACO

Steak and Eggs Breakfast Taco -- A Mexican classic made for breakfast. Topped with guacamole, sour cream and salsa.
A Mexican classic made for breakfast. Topped with guacamole, sour cream and salsa.
Lean Cut
  • Total Recipe Time: 25 to 30 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)
  2. Salt
  3. 2 teaspoons vegetable oil
  4. 6 small flour tortillas (6-inch diameter), warmed
  5. 6 eggs, beaten or 1-1/2 cups egg substitute
  6. 6 tablespoons reduced-fat shredded Cheddar cheese
  7. 6 tablespoons guacamole
  8. 6 tablespoons salsa
  9. 6 tablespoons reduced-fat sour cream

INSTRUCTIONS FOR STEAK AND EGGS BREAKFAST TACO

  1. Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
  2. Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
  3. Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.
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