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Home » Recipes » Tacos

Steak & Eggs Breakfast Tacos

By Laura Fuentes Updated Nov 22, 2024

5 from 18 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

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.

Now, for this recipe, I use fresh-cut roast beef from the deli section, but if you’re not into that, use leftover pot roast, skirt steak, or flank finely sliced, and the results are nothing short of AMAZING.

Ingredients

The measurements are in the printable recipe card below, but first, let’s take a look at what you’ll need to make these epic steak and egg tacos happen: 

  • Oil: for cooking
  • Fajita veggies: use the frozen, pre-sliced option or fresh veggies. Can’t find fajita veggie mix? Slice 2 medium bell peppers and 1 small onion instead. 
  • Deli roast beef: opt for roast beef directly from the deli counter. 
  • Eggs: essential for breakfast tacos. 
  • Salt: makes everything taste better. 
  • Black beans: optional, but they make every bite more hearty. 
  • Tortillas: corn or flour, it’s up to you! 
  • Avocado: tastes sooo good with the egg yolk, veggies, and steak. 
  • Cilantro: makes the finished tacos look prettier. 
  • Salsa: the only topping you’ll need for this breakfast taco. 
overhead look at fried eggs and steak tacos on a plate

How to Make Steak & Egg Breakfast Tacos

Enough talk; let’s make these amazing steak and egg tacos in 20 minutes to enjoy them for breakfast or dinner! Check out the steps and get a visual in the video below:

  1. Sauté
    Saute the fajita veggies in a large skillet over medium-high heat. 
  2. Add the beef
    Add the sliced roast beef and cook until the meat and veggies are completely tender. Transfer the mixture to a plate. 
  3. Scramble or sunny-side up
    To the same skillet, add the remaining oil and scramble the eggs or cook them sunny-side up. *I’m a total sucker for runny egg yolk, so I usually cook my eggs for this recipe over easy.
  4. Set up
    While the eggs cook, warm the black beans in a small saucepan over medium-low heat. Give the tortillas a quick warm in the microwave or oven. 
  5. Assemble and eat
    Top the warmed tortillas with the beef and veggies mixture, black beans, avocado, and a sprinkle of cheese and salsa. Oh- and don’t forget the salsa! 

Watch how this recipe is made from start to finish in this recipe video: 

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- the fresh version of salsa. 
  • Mexican sour cream- like regular sour cream but better. 
  • Guacamole- can never go wrong here.
  • 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; serve one of these with a Mezcal Sunrise, and you’ll be in business!

  • Black Bean Breakfast Tacos
  • Bacon & Egg Breakfast Tacos
  • Breakfast Sausage Tacos with Pineapple Salsa
  • Epic Pancake Tacos
  • Migas Breakfast Tacos

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

Steak and Eggs Breakfast Tacos
Servings: 4
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Steak breakfast tacos with fried eggs is a crowd-pleasing combination of all things breakfast, fajita veggies, and tender beef.
5 from 18 votes
Print Pin

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
  • 1 avocado, pitted, peeled, and sliced
  • ½ cup Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Salsa, for serving

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. 

Equipment

the taco tuesday cookbook
The Taco Tuesday Cookbook
Taco Holder

Nutrition

Serving: 2 tacos | Calories: 599kcal | Carbohydrates: 57g | Protein: 37g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 360mg | Sodium: 1453mg | Potassium: 1128mg | Fiber: 17g | Sugar: 1g | Vitamin A: 4873IU | Vitamin C: 42mg | Calcium: 315mg | Iron: 6mg

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Comments

    5 from 18 votes (15 ratings without comment)

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    Recipe Rating




  1. Karen says

    February 26, 2025 at 10:54 am

    5 stars
    Delicious!!

    Reply
  2. Bella says

    February 26, 2025 at 8:44 am

    5 stars
    These tacos were great.

    Reply
  3. Jenna Marie says

    May 01, 2023 at 2:27 pm

    5 stars
    These steak breakfast tacos were super easy and very good!

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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