Hey guys! Today I thought I’d share an easy little recipe that we love around here: Breakfast Tacos! Whenever we have grilled steak for dinner, we save a little bit of it so we can use it the next day for this recipe. You can also use bacon or sausage if you don’t have leftover steak of course 😉 This recipe is a winner with my husband- he’ll happily eat breakfast for dinner 7 nights a week. It’s very simple, but if you’ve never fried your own taco shells before, I’d get that done first before starting on your filling. Once you know how to fry the shells, you can make the filling while the shells are frying. This recipe makes 10 tacos:
- 2 tbsp. Butter
- 1/2 onion, diced
- 1 cup chopped mushrooms
- 1/4 tsp. garlic salt
- 1 cup chopped steak
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- black pepper, to taste
- Vegetable oil for frying
- 10 corn tortillas
You’ll begin with heating about an inch of vegetable oil in a frying pan over medium-high heat.
When the oil begins to “shimmer”, it’s ready for frying. Carefully place a tortilla into the oil. Let it sizzle for a few seconds, then fold it in half using metal tongs:
Fry the tortilla for about a minute and then flip it over. It’s important to not over-fry the taco shells or they’ll be difficult to open when it’s time for the filling to go in. You’re just looking for a light golden brown color on each side of the taco shell.
Remove the tortillas to a paper towel lined plate to drain.
I like to sprinkle a little bit of salt on the shells once they’re all done cooking.
For the filling:
Melt the 2 Tablespoons of butter in a non-stick skillet over medium heat. Add in the 1/2 cup diced onion and the cup of chopped mushrooms. Saute for 5-8 minutes or until onions are softened.
The onion/mushroom mixture will shrink down a lot after it’s cooked:
Now it’s time to add in your meat. We had grilled rib-eye leftover from the previous night’s dinner, so I used that, but fully cooked bacon, sausage, or ham are all great substitutions. To make this dish vegetarian, you could use diced bell pepper or canned green chilies instead of meat.
Saute the steak/onion/mushroom mixture for a few minutes or until the steak is warmed through.
Crack the 6 eggs into a separate bowl. Add the 1/4 cup of milk, 1/4 teaspoon garlic salt, and a generous pinch of black pepper. Whip it all together making sure the eggs are completely scrambled up. Then pour your egg mixture into the pan with the steak/onion/mushrooms. Cook the mixture over medium heat, stirring frequently until the eggs are almost set.
When the eggs are close to being cooked all the way through, add in the 1/2 cup of cheddar cheese. Stir the mixture around until the cheese is all melted and incorporated.
Fill your taco shells with a few generous tablespoons of the eggs and steak scramble. Then top with whatever you like! We do a little bit of diced onion and some hot sauce. Green sauce for mine, red sauce for Cody’s and no sauce for Cooper’s.
Other topping ideas that would be great: cilantro, jalapenos, green onion, tomatoes, pico de gallo, etc.
So there you have it! My Breakfast Tacos recipe. Hope you like them- they’re always a hit at our house. Even my picky 8 year old will eat them 🙂
Thanks for reading today!
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