Recipe for Steak and Egg Breakfast Bowls with Old El Paso Soft Tortilla Bowls

Leftovers often find their way onto my breakfast table.  Random veggies and a serving or two of meat offer little to serving my family lunch--but, I am able to turn a little of this and a little of that into a lot of creative breakfast ideas.  This morning, I had a about a cup of leftover, grilled sirloin steak, a quarter of a red onion, and a few mushrooms--so we turned the odds and ends into steak and egg breakfast bowls.  Breakfast was ready in about ten minutes and the family was ready to tackle the day.

Note:  We received a complimentary sample of Old El Paso Stand N' Stuff Tortillas to review via BzzAgent.com.  We may also receive a slight commission from affiliate links within our posts--but, we only link to products that we use and recommend.

Recipe Ingredients for Steak and Egg Breakfast Bowls
1 tsp. Coconut Oil or Olive Oil
1 c. Grilled Sirloin Steak (or any leftover steak), cut into tiny, bite-sized pieces.  My steak was seasoned with Montreal Steak Seasoning and grilled medium well.
6 oz. Fresh White Mushrooms, sliced
1/4 c. Red Onion, diced
6 Eggs, Lightly Beaten
1/4 c. Milk
3/4 Teaspoon Montreal Steak Seasoning or the seasoning mixture used on your steak
4 Tbsp. Shredded Marbled Cheddar or favorite Cheddar
4 Old El Paso Stand N' Stuff Soft Tortilla Bowls

Topping Ideas:  Chopped Tomatoes, Avocado Slices, Black Olives, Salsa or Salsa Verde, Sour Cream

Instructions for Steak and Egg Breakfast Bowls

Warm the Stand N' Stuff Soft Tortillas.  I prefer the results from warming these shells in the oven to the microwave.  I recommend preheating the oven, wrapping the tortillas in foil and warming according to the package instructions.   They take 5-7 minutes to warm (after the oven is preheated), so plan accordingly. 

Saute the Veggies--and warm the steak.  Heat oil in a large skillet until hot, but not smoking.  Add the onions and saute for 2-3 minutes.  Add the mushrooms and continue to cook until the mushrooms are tender and the onions are translucent.  Add the steak pieces, remove from heat and cover with a lid while you prepare the eggs. 

Prepare the egg mixture.  In a medium mixing bowl, whisk together the eggs, milk, and steak seasoning.  

Scramble the eggs into the veggies and steak.  Add the egg mixture to the mushrooms, onions and steak.  Scramble until eggs are firmly set. 

Build the Steak and Egg Breakfast Bowls.  Divide the steak and egg mixture equally between the four, warmed tortilla "bowls".  Sprinkle each bowl with cheese and desired toppings.
 

These can be eaten with knife and fork--or picked up like a soft taco.  The shells are sturdy and hold up well to the warm egg and steak filling.  We serve warm with fresh fruit.