There’s something blissfully simple about morning tacos: warm tortillas hugging juicy steak, fluffy eggs, melty cheese, and bright pico for a kick. This Baked Steak and Eggs Tacos (Breakfast Tacos Recipe) is perfect for weekend brunches, a make-ahead breakfast for busy mornings, or for when you want something a bit more special without a lot of fuss. It comes together quickly, bakes to meld the flavors, and serves family-style straight from the oven. Below you’ll find a friendly, tested approach with clear, step-by-step directions and plenty of tips to make this your new go-to morning meal.
Why you’ll love these tacos
- Hands-off finishing in the oven means perfectly melted cheese and warmed shells with minimal fuss.
- Thinly sliced steak and scrambled eggs are a classic savory combo that satisfies morning appetites.
- Bright pico de gallo and cilantro cut through the richness for a balanced bite.
- Easy to customize: swap cheeses or add hot sauce to suit your tastes.
Ingredients
Use the exact amounts below for the best results.
- ▢1poundSkirt Steakthinly sliced (about 1/4 inch thick)
- ▢1tablespoonolive oil
- ▢salt and pepper to taste
- ▢2teaspoonsminced garlic
- ▢8Eggslightly whisked.
- ▢2tablespoonsButter
- ▢1/2can2 ounces Old El Paso Green Chiles
- ▢11Old El Paso Stand and Stuff Taco Shells
- ▢11slicespepper jack cheeseor your favorite flavor
- ▢1cupcheddar cheeseshredded
- ▢1cupfresh pico de gallo
- ▢1cupcilantrochopped
- ▢sour cream for garnish.
Make-ahead and serving tips
- Prep the pico de gallo and chop cilantro a day ahead to save morning time.
- Cook the steak and scramble the eggs slightly underdone if you plan to bake longer — they’ll finish in the oven without drying out.
- For extra crispness, place shells on a baking sheet so air circulates evenly around them.
- Serve with lime wedges, hot sauce, or pickled jalapeños to personalize each taco.
Step-by-step directions
Follow these rewritten, clear steps that keep the original order and ingredient amounts intact. Read through once before starting so everything flows smoothly.
- Preheat your oven to 350°F (175°C). Arrange the 11 Old El Paso Stand and Stuff Taco Shells on a baking sheet so they are ready when the filling is done.
- Prepare the steak: pat the 1 pound Skirt Steak thinly sliced (about 1/4 inch thick) dry with paper towels. Season both sides with salt and pepper to taste.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the sliced skirt steak in a single layer. Sear the meat for 1–2 minutes per side, depending on thickness, until it is browned and cooked to your preference. Transfer the cooked steak to a cutting board and set aside to rest briefly. If your slices are large, slice them smaller after resting so they fit nicely in the taco shells.
- Reduce the skillet heat to medium. Add 2 teaspoons minced garlic to the pan and sauté for about 30 seconds to 1 minute, until fragrant and lightly golden. Be careful not to burn the garlic.
- Add the slightly whisked 8 Eggs to a bowl and season with a pinch of salt and pepper. In the same skillet, melt 2 tablespoons Butter over medium-low heat. Pour the eggs into the skillet and stir gently and continuously with a spatula until the eggs are softly scrambled and just set. Remove from heat while they are still slightly glossy; they will finish cooking in the oven.
- Stir the 1/2 can (2 ounces) Old El Paso Green Chiles into the scrambled eggs so the peppers are evenly distributed. Mix gently to combine, keeping the eggs soft and fluffy.
- Assemble the tacos on the baking sheet: place one slice of pepper jack cheese (or your favorite flavor) inside the base of each of the 11 Old El Paso Stand and Stuff Taco Shells. Divide the cooked, sliced steak evenly among the shells, followed by a portion of the scrambled eggs mixed with green chiles. Top each filled shell with a sprinkle of shredded cheddar cheese — divide the 1 cup cheddar cheese evenly across the 11 tacos.
- Bake the assembled tacos in the preheated oven for 8–10 minutes, or until the cheese is melted and the taco shells are warmed through. Keep an eye on them so the shells don’t get overly browned.
- Remove the tacos from the oven. Spoon fresh pico de gallo over each taco — divide the 1 cup fresh pico de gallo evenly. Garnish with chopped cilantro, distributing the 1 cup chopped cilantro across the tacos. Finish with a dollop of sour cream on each taco to taste.
- Serve immediately while hot, and pass any extra pico, cilantro, or sour cream at the table for customization.
Ingredient notes and simple swaps
- If you prefer a milder cheese, Monterey Jack or a mild cheddar slice works beautifully in place of pepper jack.
- For extra richness, use a blend of cheddar and monterey jack for the shredded cheese layer.
- If skirt steak is hard to find, thinly sliced flank steak is a good substitute—keep the same 1 pound amount and slice to about 1/4 inch thickness.
- If you like more heat, add a few dashes of your favorite hot sauce to the scrambled eggs or scatter sliced jalapeño over the tacos before baking.
Notes on timing and scaling
- This recipe is written to fill 11 stand-and-stuff taco shells. If you want fewer tacos, scale down the ingredients proportionally — keep the technique the same.
- From start to finish, plan about 30–40 minutes: 10–15 minutes prepping and searing the steak, 5–7 minutes for eggs and assembly, and 8–10 minutes baking.
Storage and reheating
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The shells will soften over time, so it’s best to store filling separately if you want to retain shell crispiness.
- To reheat, place assembled tacos on a baking sheet and warm at 350°F (175°C) for 6–8 minutes, or microwave individual tacos for 30–45 seconds if you don’t mind a softer shell.
Final thoughts
This Baked Steak and Eggs Tacos (Breakfast Tacos Recipe) brings together straightforward ingredients and a friendly oven finish to create a crowd-pleasing morning meal. The steak adds savory depth, the eggs bring comforting texture, and the pico and cilantro brighten every bite. Whether you’re feeding a crowd or treating yourself to a satisfying breakfast, these tacos deliver big flavor with easy prep. Enjoy!
Baked Steak and Eggs Tacos (Breakfast Tacos Recipe)
Hearty baked steak and egg tacos assembled in stand-and-stuff shells for an easy weekend breakfast or brunch.
Equipment
- 9x13 inch Baking Dish
- nonstick spray
- Large Skillet
- Spatula
- Knife
- Cutting Board
Ingredients
- 1 pound skirt steak thinly sliced (about 1/4 inch thick)
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 teaspoons minced garlic
- 8 eggs slightly whisked
- 2 tablespoons butter
- 1/2 can Old El Paso green chiles 2 ounces
- 11 Old El Paso Stand and Stuff taco shells
- 11 slices pepper jack cheese or your favorite flavor
- 1 cup cheddar cheese shredded
- 1 cup fresh pico de gallo
- 1 cup cilantro chopped
- sour cream for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spray a 9x13-inch baking dish with nonstick spray and set aside.
- Heat a large skillet over medium-high heat, add the olive oil and minced garlic, and sauté for about 2 minutes until fragrant.
- Season the thinly sliced skirt steak with salt and pepper, add to the hot skillet, and cook about 3 minutes per side until medium doneness. Remove the steak and set aside to rest, then slice if needed.
- Drain excess oil from the skillet, return it to medium heat, and melt the butter.
- Add the whisked eggs and the green chiles to the skillet and scramble with a spatula until soft curds form; season with salt and pepper and remove from heat.
- Place the stand-and-stuff taco shells in the prepared baking dish. Put one slice of pepper jack cheese into the bottom of each shell, folding the slice so it comes up the sides to help prevent sogginess.
- Divide the scrambled eggs among the shells, then top each with 2–3 slices of cooked steak. Sprinkle shredded cheddar over the tacos.
- Bake in the preheated oven for 12–14 minutes, or until the cheese is melted and the shells are toasted.
- Remove from the oven and garnish with pico de gallo, chopped cilantro, and sour cream. Serve warm.
Notes
- Use thinly sliced steak for quick cooking.
- Folding cheese up the sides helps keep shells crisp.
- Scramble eggs gently for soft curds.
- One 9x13 dish typically fits 11 stand-and-stuff shells.
