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
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
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.
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