Spicy Steak and Eggs Breakfast Tacos

Spicy Steak and Eggs Breakfast Tacos

Yield: 12 servings


  • 1 tbsp. olive or vegetable oil
  • 2-3 oz. jalapeño peppers (2 medium), sliced (and seeded, if desired)
  • 4 oz. onion (half an onion), sliced
  • 8 oz. red bell pepper, seeded and sliced
  • 12 oz. thinly sliced steak (flank, skirt or tenderloin)
  • Garlic salt and pepper, to taste
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 12 oz. Jack cheese
  • 12-15 oz. flour tortillas (12, 6 in. size)
  • 2 oz. (1/4 cup) sour cream

*If using frozen or liquid whole egg product.


  1. In a large nonstick pan or on a griddle, heat oil. Add jalapeño, onions and bell peppers; sauté 2 to 3 minutes, until vegetables are soft.
  2. Stir in steak strips and cook, stirring occasionally, until steak is fully cooked. Season with garlic salt and pepper, to taste.
  3. In a separate spray-coated pan, add eggs and scramble over medium heat until eggs are cooked until firm throughout with no visible liquid egg remaining. Stir in cheese. Gently stir eggs into vegetable mixture. Keep warm.
  4. For each serving, heat a tortilla in a hot pan or on a griddle. Top with about 2/3 cup egg mixture and a teaspoon of sour cream. Repeat for remaining tortillas. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).



Egg facts


Egg Cloud on Parmesan Crisp