Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Double-Decker Steak Breakfast Tacos

by Dee Robertson


for 8 servings

  • 1 lb
    steak, flank, skirt or flat-iron (455 g)
  • 1 teaspoon
  • ½ teaspoon
  • ½ teaspoon
    chili powder
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
  • 8 eggs, beaten
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon
  • 8 small flour tortillas
  • 8 hard taco shells
  • 1 cup
    grated cheddar cheese, or jack cheese (100 g)

Optional Toppings

  • 1 cup
    salsa (260 g)
  • 1 avocado, sliced
  • queso fresco, crumbled
  • fresh cilantro
  • scallion
    Calories 468
    Fat 24g
    Carbs 32g
    Fiber 2g
    Sugar 2g
    Protein 27g

Estimated values based on one serving size.



  1. Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
  2. Rub all over the steak.
  3. Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
  4. Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
  5. Remove from pan and let rest at least 10 minutes.
  6. Thinly slice against the grain.
  7. Preheat an oven to 350˚F (180˚C).
  8. Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
  9. Heat just until cheese melts, about 3-5 minutes.
  10. Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
  11. 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.
  12. Enjoy!




More like this