Steak and Eggs Breakfast Taco
Ingredients icon 8 Ingredients
Servings icon Makes 6 servings
Time icon 35 minutes


  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)

  • 2 teaspoons vegetable oil

  • 6 small flour tortillas (6-inch diameter), warmed

  • 6 eggs, beaten or 1-1/2 cups egg substitute

  • 6 tablespoons reduced-fat shredded Cheddar cheese

  • 6 tablespoons guacamole

  • 6 tablespoons salsa

  • 6 tablespoons reduced-fat dairy sour cream


  1. Heat large, heavy nonstick skillet over medium heat until hot. Season beef Top Sirloin Steak with salt, as desired. Place beef in skillet. Pan-broil 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.

  2. Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.

  3. Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream.

Nutrition Information

Nutrition information per serving: 312 Calories; 143.1 kcal Calories from fat; 15.9 g Total Fat; 5.7 g Saturated Fat; 0.1 g Trans Fat; 2.7 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat; 226 mg Cholesterol; 525 mg Sodium; 18.4 g Total Carbohydrate; 2.4 g Dietary Fiber; 22.5 g Protein; 2.9 mg Iron; 419 mg Potassium; 4.5 mg Niacin; 0.4 mg Vitamin B6; 1.2 mcg Vitamin B12; 3.1 mg Zinc; 35.5 mcg Selenium; 192.1 mg Choline;

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