Take one bite of these steak breakfast tacos and you will forget about every other breakfast food. The flavors of this dish pair so well together. Juicy sirloin steak, gooey cheddar cheese, crispy potatoes, and fluffy eggs create this highly addictive dish. This dish is guaranteed to knock your socks off.
Ingredients
1 Braveheart New York Strip Steak
6 corn tortillas
2 fresh jalapenos, diced
6 eggs
4 medium potatoes, diced
Olive oil
½ tsp Paprika
Seasoned salt
Salt and pepper to taste
4 slices of bacon
½ cup of cheddar cheese, grated
2 tbsp heavy cream
Directions
Remove steak from the fridge and pat dry. Lightly season both sides of steak with salt and pepper and add to a large skillet on medium-high heat.
Cook until the steak is well done (about 5 minutes each side). Let rest and then thinly slice.
Bring water to boil in a medium sized pot.
Add potatoes and let cook for 10 minutes.
Once potatoes are done boiling, pat dry and evenly place on a baking sheet. Add to the oven at 450 F and let cook for 10 minutes.
Meanwhile, cook 4 slices of bacon in a skillet until crispy and done.
Remove bacon from pan and reserve the bacon grease. Finely chop bacon into small bits.
Add eggs and heavy cream to a medium sized bowl and whisk well.
Season with seasoned salt and paprika.
Add eggs to the skillet along with diced jalapeno. Cook until eggs are solid and begin to get golden brown. Remove from the pan and set aside.
Add reserved bacon grease to the skillet and let heat.
Once oil is heated, add the potatoes in an even layer and let cook until crispy and golden brown. Remove from the skillet and set aside.
To the skillet, add the corn tortillas and let cook for 1 minute or until outside begins to toast.
Remove tortillas from skillet and top with sliced steak, eggs, bacon, potatoes, and cheddar cheese.
Serve and enjoy!
Looking for similar recipes? Try Braveheart Steak and Eggs with Garlic Herb Sauce. This is a delicious breakfast dish.