Breakfast Tacos with Leftover Ribeye and Eggs Recipe
Savor the deliciousness of these breakfast tacos featuring succulent slices of leftover ribeye steak, fluffy scrambled eggs, gooey cheddar cheese, a kick of hot sauce, and zesty cilantro all embraced by warm corn tortillas. The ultimate morning indulgence!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: Sauté, Simmer
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
Corn Tortillas:
- 6 small corn tortillas
Leftover Ribeye Steak:
- 1 cup leftover ribeye steak, sliced thin
Scrambled Eggs:
- 4 eggs
- 1/4 cup milk or cream
- Salt and black pepper to taste
Additional Fillings:
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter or oil
- 2 tablespoons hot sauce
- Fresh cilantro, chopped
Instructions
- Warm Tortillas: Heat tortillas in a skillet or oven until soft.
- Prepare Eggs: Whisk eggs, milk, salt, and pepper. Scramble until fluffy.
- Heat Ribeye: Warm steak slices in a skillet.
- Assemble Tacos: Layer eggs, steak, cheese, and hot sauce on tortillas.
- Garnish: Top with cilantro and serve hot.
Nutrition
- Serving Size: 1 taco
- Calories: 290 kcal
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 210mg
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