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Homemade Baked Steak and Eggs Tacos (Breakfast Tacos Recipe) photo

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings

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.