Steak Breakfast Tacos

Ingredients:

• 8 flour or corn tortillas (6 to 7-inch diameter)
• 1-1/2 cups Leftover steak, chopped
• 1 teaspoon olive oil 
• 6 eggs
• 2 tablespoons cream or milk
• 1 tablespoon butter 
• 1 cup Leftover roasted potatoes, chopped

Toppings:

• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1 avocado, chopped
• 1/4 cup sour cream
• 1/4 cup salsa or hot sauce
• 2 tablespoons fresh cilantro, chopped
• Lime wedges (optional)

Cooking:

1. Heat oil in large skillet over medium heat until hot. Add steak; cook and stir 2 to 3 minutes or until beef is just heated through. Remove from heat; set aside.
2. In same skillet, add roasted potatoes. Cook and stir over medium-high heat 3 to 5 minutes or until warmed and crispy. Remove from heat; set aside.
3. Whisk together eggs and milk in large bowl. Melt butter in large nonstick skillet over medium heat until hot. Add eggs; cook 2 to 3 minutes or until eggs are scrambled and almost set, stirring occasionally. Add beef and potatoes; stir gently until combined.
4. Evenly divide beef mixture between tortillas. Sprinkle evenly with cheese; top with avocado, sour cream, salsa and cilantro. Serve with lime wedges, as desired.

Nutrition:

Nutrition information per serving, 4 servings:  636 Calories; 33.5 g Total Fat (12.5 g Saturated Fat; 0.3 g Trans Fat; 3.5 g Polyunsaturated Fat; 9.0 g Monounsaturated Fat); 359.0 mg Cholesterol; 930.0 mg Sodium; 46.0 g Total Carbohydrate; 4.7 g Dietary Fiber; 4.5 g Total Sugars; 0.0 g Added Sugars; 38.0 g Protein; 278.4 mg Calcium; 5.6 mg Iron; 930.0 mg Potassium; 1.6 mcg Vitamin D; 0.7 mg Riboflavin; 14.6 mg Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 529.0 mg Phosphorus; 5.3 mg Zinc; 62.0 mcg Selenium; 308.6 mg Choline