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 -
410
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:
-
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.
-
Stir in beef Steak; cook and stir 1 minute or until beef is just heated through.
-
Evenly divide beef mixture between tortillas; top evenly with cheese, if desired. Serve with Toppings, if desired.
Nutrition:
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, per serving without cheese or toppings: 409 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 6 g Monounsaturated Fat;) 232 mg Cholesterol; 549 mg Sodium; 37 g Total Carbohydrate; 3.6 g Dietary Fiber; 30 g Protein; 4.4 mg Iron; 11.4 mg NE Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.2 mg Zinc; 50 mcg Selenium; 217.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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