Best Steak And Blue Cheese Breakfast Tacos Recipes

Steak and Blue Cheese Breakfast Tacos image

Provided by Sarah Caron

Time 30m

Yield 4

Number Of Ingredients 7

2 thin-cut sirloin strip steaks (about 1/2 lb total)
Salt and pepper
1/4 cup Bisquick Heart Smart® mix
1/2 cup milk
4 eggs
4 oz crumbled blue cheese
2 ripe avocados, pitted, peeled and sliced

Steps:

Heat nonstick grill pan over medium-high heat. Season steaks with salt and pepper on both sides. Once pan is hot, grill steaks 1 to 2 minutes per side, to desired doneness. Remove from heat, and let sit 10 minutes before thinly slicing.
In large bowl, beat Bisquick Heart Smart® mix, milk, eggs and a few pinches of salt and pepper with whisk until well combined.
Heat omelet pan on stove over medium heat. Add one-fourth of the egg mixture, and cook until top is set. Sprinkle half of the omelet with 1 oz blue cheese and one-fourth of the steak slices. Using spatula, gently fold other half over filling. Cook 1 to 2 minutes longer or until blue cheese is nice and melty.
Transfer to plate; repeat to use up egg mixture and filling. Arrange half of a sliced avocado on each plate with the omelet. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Double-Decker Steak Breakfast Tacos Recipe by Tasty image

Provided by Dee Robertson

Categories Breakfast

Yield 8 servings

Number Of Ingredients 19

1 lb steak, flank, skirt or flat-iron
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon cumin
8 eggs, beaten
salt, to taste
pepper, to taste
1 tablespoon butter
8 small flour tortillas
8 hard taco shells
1 cup grated cheddar cheese, or jack cheese
1 cup salsa
1 avocado, sliced
queso fresco, crumbled
fresh cilantro
scallion

Steps:

Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
Rub all over the steak.
Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
Remove from pan and let rest at least 10 minutes.
Thinly slice against the grain.
Preheat an oven to 350˚F (180˚C).
Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
Heat just until cheese melts, about 3-5 minutes.
Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
Enjoy!