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Double-Decker Steak Breakfast Tacos

by Dee Robertson


for 8 servings

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

Optional Toppings

  • 1 cup (260 g) salsa
  • 1 avocado, sliced
  • queso fresco, crumbled
  • fresh cilantro
  • scallion


  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!
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