Listen, I love tacos. I love them for lunch, I love them for dinner, and I especially love them for late-night snacks. I love them with meat and I love them with beans, and I’ll happily eat them any day of the week (whoever came up with the idea of “Taco Tuesday” was severely limiting things).
Everyday is taco Tuesday when you have this awesome breakfast in your arsenal. Looking to spice up your breakfast routine? Try Steak and Egg Breakfast Tacos. They’re flavorful, packed with protein and a flavorful way to start your day with a fiesta. Toasted tortillas are filled with grilled steak, chopped tomatoes, scallions, charred corn, queso fresco, a sunny side up egg and jalapeño slices for an extra kick.
With each taco stuffed with delicious ingredients, “are there any rules across the board for making them”, you may ask? The only key here is, flour tortillas. Not corn? Nope, not corn. The ones available in grocery stores are really just too thick, and a little gritty. A flour tortilla is easier to find and easier to fold.
When you’re whipping up your own breakfast tacos, remember these words of wisdom: “I wanted to get creative with these recipes—and ultimately that’s what the goal should be. That’s what breakfast tacos are all about.”
- 4 tortillas
- 4 eggs
- 2 sirloin steaks
- 1 cup red and yellow grape tomatoes, diced
- 2 scallions, chopped
- 2 ears of corn
- 1/2 cup queso fresco, crumbled
- 1 jalapeño pepper, sliced
- 1 avocado
- hot sauce
- cilantro, for garnish
- Boil a large pot of water and cook corn about five minutes until tender. Set aside to cool. Once it is cool, slice off the cob.
- In a large cast iron skillet cook the steaks, until they are cooked through. Slice into thin slices and set aside.
- Chop the tomatoes, scallions, jalapeño peppers and set aside.
- In a skillet fry the eggs, until done.
- Top each tortilla with mashed avocado, steak, one egg, tomato, corn, scallions, queso fresco, jalapeño peppers and cilantro. Drizzle with hot sauce if desired.