Steak and Eggs Breakfast Taco

A Mexican classic made for breakfast. Topped with guacamole, sour cream and salsa.

  • 30
    min
  • 6
    SERVINGS
  • 313
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Steak and Eggs Breakfast TacoTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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