Breakfast Skillet Beef Tacos

A breakfast win that everyone will enjoy. Put your steak or roast leftovers to good use in these easy-to-assemble breakfast beef tacos.

  • 30
    min
  • 4
    SERVINGS
  • 409
    Cal
  • 30 g
    Protein

Ingredients:

  • 8 ounces cooked (leftover) beef Steak or Roast, chopped (about 1-1/2 cups)
  • 2 teaspoons vegetable oil
  • 4 large eggs, beaten
  • 1 cup frozen Mexican vegetable blend
  • 8 small flour tortillas or taco shells (about 6-inch diameter), warmed
  • Crumbled queso blanco or shredded reduced-fat Mexican cheese blend (optional)
Toppings (optional):
  • Salsa, guacamole, dairy sour cream, chopped fresh cilantro, chopped avocado

Cooking:

  1. Heat oil in large nonstick skillet over medium heat until hot. Add eggs and vegetables; cook 1 to 3 minutes or until eggs are scrambled and just set, stirring occasionally.

  2. Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.

  3. Evenly divide beef mixture between tortillas; top evenly with cheese, if desired. Serve with Toppings, if desired.

409 CALORIES

0 % *

4g SAT FAT

0 % DV **

30g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

4.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 409 Calories; 15g Total Fat; 4g Saturated Fat; 6g Monounsaturated Fat; 232mg Cholesterol; 549mg Sodium; 37g Total carbohydrate; 30g Protein; 4.4mg Iron; 11.4mg Niacin; 0.5mg Vitamin B6; 217.6mg Choline; 1.4mcg Vitamin B12; 4.2mg Zinc; 50mcg Selenium; 3.6g Fiber.

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