Recipe

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Steak breakfast tacos with fried eggs is a crowd-pleasing combination of all things breakfast, fajita veggies, and tender beef.

Are you ready to bite into the best steak and eggs breakfast tacos of your life without breaking the bank? Of course, you are, and I've got just the recipe! Let's get started.

closeup of steak and egg tacos on a plate

Breakfast Tacos with Steak

If breakfast tacos weren’t something we already adore, add steak, and you have one incredible concoction you can serve for a hearty breakfast or weeknight dinner.

This recipe is easy to customize with different cuts of meat, and you can even stretch it by adding black beans for a heartier and filling breakfast on a budget.

Ingredients

I use fresh-cut roast beef from the deli section, but you can use leftover pot roast, skirt steak, or flank finely sliced, and the results are nothing short of AMAZING. Then, you’ll need eggs and fresh or frozen fajita veggies. I also include black beans to bulk up the filling, but it’s optional.

overhead look at fried eggs and steak tacos on a plate

How to Make Steak & Egg Breakfast Tacos

Here are the three steps you’ll need to follow to make steak breakfast tacos quickly and with no fuss:

Cook
Saute the fajita veggies and the sliced roast beef in a large skillet for about 8 to 10 minutes until tender.
Scramble or sunny-side up
I'm a total sucker for runny egg yolk, so I usually cook my eggs for this recipe over easy.
Set up
While the eggs cook, warm the black beans in a small saucepan. Once done, assemble the tacos and enjoy!

Best Toppings

The steak and egg taco filling is pretty hefty, but we always save room for our favorite taco toppings like queso fresco (similar texture and flavor to Cotija), pico de gallo, Mexican sour cream, or fresh jalapeño, if you like the heat.

More Breakfast Tacos

Loving the idea of your favorite breakfast foods in a taco? I’ve got you covered with more delicious recipes to try, such as migas breakfast tacos and these epic pancake tacos. Serve one of these with a Mezcal Sunrise, and you’ll be in business!

Listed on page 56 of my Taco Tuesday Cookbook, where I teach you and your family to make epic taco dishes to enjoy!

Steak & Eggs Breakfast Tacos

Servings: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

Steak breakfast tacos with fried eggs is a crowd-pleasing combination of all things breakfast, fajita veggies, and tender beef.

5 from 18 votes

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Watch how it’s made:

Ingredients

2 tablespoons vegetable oil, divided
12- ounce bag frozen fajita veggies*
8 ounces deli roast beef, finely chopped
8 large eggs, whisked
¼ teaspoon salt
15- ounce can black beans, rinsed and drained
8 flour tortillas

Toppings:

Sliced avocado, Cotija cheese crumbled, fresh cilantro, salsa

Instructions

Cook veggies and roast beef:

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the fajita mix to the skillet and cook, stirring, until the vegetables soften, 5 to 7 minutes. Add the roast beef and cook for 3 minutes. Transfer the vegetables and roast beef to a plate.

Cook the eggs:

Heat the remaining 1 tablespoon of oil in the same skillet and scramble the eggs with a pinch of salt until cooked through.

Heat black beans:

Meanwhile, heat the black beans in a small saucepan over medium-low heat or in the microwave.

Serve:

Divide the beef and vegetable mixture among the tortillas, top them with scrambled eggs and black beans, and add some avocado and Cotija cheese. Garnish with cilantro and serve with the salsa.