Steak And Egg Tacos Recipes

EASY EGG TACOS

Easy Egg Tacos image

Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

2 teaspoons vegetable oil
½ small red or green pepper, diced
½ jalapeno pepper, seeded and finely diced
1 clove garlic, minced
⅔ cup diced ham
½ teaspoon chili powder
4 large eggs eggs
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons butter
4 small whole wheat or regular flour tortillas, warmed
½ cup shredded Tex-Mex or Cheddar cheese
2 each green onions, chopped
¼ cup salsa
1 tablespoon chopped fresh coriander

Steps:

In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
In a small bowl or measuring cup, whisk eggs, salt and pepper.
Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g

ULTIMATE TAILGATE STEAK AND EGGS TACOS

Ultimate Tailgate Steak and Eggs Tacos image

Provided by Food Network

Time 5h

Yield 12 tacos

Number Of Ingredients 8

Ingredients

2 New York strip steaks, at room temperature
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
Steak sauce, for drizzling
12 large eggs
1/2 cup milk
12 flour tortillas
Hot sauce, for serving

Steps:

Preheat a grill for cooking over high heat.
Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
At game time: Preheat a grill for cooking at about 300 degrees F.
Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
Build the tacos and serve immediately, topping with hot sauce to taste.

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