Steak Breakfast Tacos
Breakfast for dinner is one of my favorites when I’m in a pinch and don’t really feel like cooking.
I’ve been making breakfast tacos for as long as I can remember. They were a staple in our house growing up as a kid so they have that special “comfort food” feel to them. We grew up eating them with breakfast sausage instead of steak. Don’t get me wrong, breakfast sausage is awesome, but when you are trying to keep sodium in check and chemical additives out of the mix, a good quality piece of top sirloin steak is a great alternative.
I have a feeling these Steak Breakfast Tacos will be in the rotation quite often. A few of my personal preferences on preparation is that crispy hash browns are a must. In order to get them crispy you either need a lot of butter & oil OR a lot of patience with a little butter & oil. I prefer the latter. The trick is to only flip them 1 or 2 times. The more you move them around, the mushier they get. I usually start the hash browns well before the steak and eggs.
Next I cook up the steak. Thinly sliced and cut into cubes. Heat your skillet nice and hot with a light spray of oil and sear the steak so it’s just barely all brown. It will cook fast since it’s cut so small so keep a close eye on it! Set the steak aside and keep warm. In the same skillet you will cook your eggs.
The trick for fluffy eggs is to whisk them in a bowl with a touch of water. Next, cook over low heat and stir with a spatula constantly. The constant stirring is the secret to fluffy eggs, just try it! It’s worth the extra effort especially in these burritos.
Mix the potatoes, eggs, steak together in a casserole dish and you’re ready to eat. Put inside your favorite tortillas with salsa and hot sauce or directly out of a bowl. Makes for great leftovers!
- Sirloin Steak 1 lb.
- Russet potatoes (3 medium sized, spiralized) OR bag of hashbrowns
- 3 eggs
- 1 cup of egg whites
- Hot Sauce
- Jalepeno, diced (opt)
- Salt, pepper, basil, garlic powder, onion powder
- Cook hashbrowns (or spiralized potatoes) in a hot skillet with 1 Tbsp of butter and 1 Tbsp of olive oil. Only flip the potatoes once or twice during cooking. Season with salt, pepper, garlic, and onion powder. Cook until crispy.
- Meanwhile, slice and cube steak into small pieces. Cook over medium high heat in separate skillet with the jalepeno. Steak will cook fast! Only cook until just slightly pink. Remove from heat and keep warm in separate dish.
- Whisk eggs, egg whites, and 1 Tbsp water in a separate bowl. Pour into steak skillet over medium heat. Season with salt and pepper and stir constantly to create fluffy eggs.
- Stir together steak, potatoes, and eggs in a large dish until well combined and eggs are crumbled.
- Serve in warmed tortillas with salsa and hot sauce.
1 Serving (2 burritos): 2.5 oz. cooked steak 75 grams of cooked potatoes ¼ of the scrambled eggs
Calories: 551; C 47g; F 22g; P 45g