Breakfast TacosMar 30 2011 by
Winters in Chicago are not fun. It’s usually bitter cold and massive amounts of snow cover the ground. My family seriously goes into hibernation mode. On Sundays we wake up late and usually have a pre-football breakfast. Most of the time it’s Whole Grain Pancakes or Waffles with a side of Naked Hash Browns. Some mornings we like to switch things up a bit and Breakfast Tacos are one of our favorites. The meat tenderized and cut into pieces and sauteed with green and red peppers, onions and garlic. Followed by a sprinkle of Asiago cheese and then topped with a fried egg and salsa. They are amazing and you’ll soon be wishing every meal was breakfast!
- 1 pound grass fed organic cube or flank steak, cut into 1 inch thick pieces *see notes
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup shredded Asiago cheese
- 3 eggs
- 6 tortilla shells of your choice (I used Ezekiel Sprouted Grain Tortilla Shells)
- 1/2 cup salsa of your choice (I used Muir Glen Organic Mild Salsa)
- handful of roughly chopped cilantro
- In a large skillet on medium heat add in the onions and saute until they are translucent, about 5 minutes.
- Add in the red and green pepper and cook for an additional 3-4 minutes.
- Add in the cube steak and garlic to the onion/pepper mixture and saute until the meat is thoroughly cooked and nicely browned, about 10-15 minutes.. Remove from the heat.
- In a medium skillet cook your eggs to your desired doneness. For a soft center (sunny side up), 4-5 minutes. For a medium center (over medium), 6 minutes. For a hard center (over hard), 15-17 minutes.
- To assemble your taco, place about 1/2 cup of meat mixture on your taco shell, add a sprinkle of Asiago cheese and top with 1/2 a cooked egg, salsa and cilantro.
Makes 6 breakfast tacos.
Serving size 1 taco.
Nutrients per serving: Calories: 342.5, Cal. from Fat: 119, Total Fat: 13g, Sat. Fat: 4.5g, Carbs: 27.5g, Fiber: 6g, Sugars: 2g, Protein: 27g, Sodium: 109mg, Chol: 157mg
If you want to lower the cholesterol amount in the recipe substitute egg whites and scramble them in your skillet for about 7 minutes.
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat mallet, or use of an electric tenderizer. In this recipe if you use a flank steak you’ll want to tenderize the meat yourself before cutting up the meat.
Leftover taco mixture can be stored in an airtight container in the fridge for up to 3 days.