Steak and Eggs Breakfast Taco
Total Recipe Time: 25 to 30 minutes
Makes 6 servings
Ingredients1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)Salt2 teaspoons vegetable oil6 small flour tortillas (6-inch diameter), warmed6 eggs, beaten or 1-1/2 cups egg substitute6 tablespoons reduced-fat shredded Cheddar cheese6 tablespoons guacamole6 tablespoons salsa6 tablespoons reduced-fat sour cream
- Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
- Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
- 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. Serve immediately.
Nutrition information per serving, using eggs: 313 calories; 15 g fat (5 g saturated fat; 6 g monounsaturated fat); 231 mg cholesterol; 504 mg sodium; 19 g carbohydrate; 1.7 g fiber; 25 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 2.8 mg iron; 38.7 mcg selenium; 3.5 mg zinc; 183.2 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.Nutrition information per serving, using egg substitute: 271 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 45 mg cholesterol; 553 mg sodium; 20 g carbohydrate; 1.7 g fiber; 24 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 3.1 mg iron; 48.2 mcg selenium; 3.4 mg zinc; 59.2 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12, iron and choline.
© Cattlemen's Beef Board and American National CattleWomen, Inc.