How To Make Double-Decker Steak Breakfast Tacos
Create a breakfast taco including the traditional omelet and meat and place them inside a crunchy taco shell for a filling dish that is savory and tangy.
Serves:
Ingredients
- 1lbsteak,flank, skirt or flat-iron
- 1tspsalt
- ½tsppepper
- ½tspchili powder
- ½tspdried oregano
- ½tspgarlic powder
- ½tspcumin
- 8eggs,beaten
- salt,to taste
- pepper,to taste
- 1tbspbutter
- 8small flour tortillas
- 8Taco Shells,hard
- 1cupcheddar cheese,grated or jack cheese
For Optional Toppings:
- 1cupsalsa
- 1avocado,sliced
- queso fresco,crumbled
- cilantro,fresh
- scallion
Instructions
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Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
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Rub all over the steak.
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Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
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Add the steak to the pan and cook 3 to 4 minutes per side for medium, or cook to desired doneness.
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Remove from pan and let rest at least 10 minutes.
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Thinly slice against the grain.
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Preheat an oven to 350 degrees F
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Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
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Heat just until cheese melts, about 3 to 5 minutes.
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Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
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To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
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Enjoy!
Nutrition
- Calories: 494.16kcal
- Fat: 29.47g
- Saturated Fat: 11.16g
- Trans Fat: 0.81g
- Monounsaturated Fat: 12.27g
- Polyunsaturated Fat: 3.53g
- Carbohydrates: 31.99g
- Fiber: 4.40g
- Sugar: 2.87g
- Protein: 25.70g
- Cholesterol: 215.76mg
- Sodium: 738.48mg
- Calcium: 241.42mg
- Potassium: 526.82mg
- Iron: 3.68mg
- Vitamin A: 146.80µg
- Vitamin C: 3.76mg
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