Steak & Eggs Breakfast Tacos
Steak breakfast tacos with fried eggs is a crowd-pleasing combination of all things breakfast, fajita veggies, and tender beef.
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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.
Notes
- Use the frozen, pre-sliced option or fresh fajita veggies. Can’t find fajita veggie mix? Slice 2 medium bell peppers and 1 small onion instead.
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
