Steak and Eggs Breakfast Tacos

Name: Steak and Eggs Breakfast Tacos
Prep time: 10
Cook time: 25
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: Top Sirloin Steak; vegetable oil; tortillas; egg; reduced-fat shredded Cheddar cheese; guacamole; salsa; sour cream

35

Minutes

6

Servings

8

Ingredients

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

Preparation

Step 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.
Step 2

Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
Step 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 Calories from fat; 15.9g 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 NE Niacin; 0.4 mg Vitamin B₆; 1.2 mcg Vitamin B₁₂; 3.1 mg Zinc; 35.5 mcg Selenium; 192.1 mg Choline.