Baked Steak and Eggs Tacos (Breakfast Tacos Recipe)

By Becky Hardin

Updated Apr 9, 2026

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This baked steak and eggs tacos recipe is perfect for a crowd. Thinly sliced steak, scrambled eggs, and cheese are stuffed into crispy taco shells and topped with more cheese and pico de gallo. Tacos for breakfast never tasted so good.

Easy Baked Steak and Eggs Breakfast Tacos Recipe

Breakfast tacos are the ideal way to feed a crowd. Filled with steak and eggs, they’re hearty and super tasty.

When I posted my baked chicken tacos recipe, it quickly became one of the most popular recipes on the site. After that, I realized that people a) LOVE TACOS, b) want easy ways to make them in bulk, and c) LOVE TACOS. Wait, did I already say that?

I had the idea for these baked steak and eggs breakfast tacos while in Jacksonville for St. Patrick’s Day. At brunch with friends, I saw steak and egg nachos on the menu. I ordered it, but…it was disappointing. I loved the classic steak and eggs flavor combo (along with the other Tex-Mex flavors), but I wanted to switch up the presentation.

By baking everything in a taco shell, you can pack in the cheese, eggs, steak, pico de gallo, cilantro, and sour cream, and it comes out just right!

Tips for Beginners

• Don’t overcrowd your baking dish. The tacos should be snug but not too tight.
• Pre-sliced pepper jack cheese is best. Unless you can thinly slice a block of pepper jack cheese, the pre-sliced slices will be easier to fit into the taco shell.
• Make sure not to overcook the eggs. Cook the scrambled eggs just until soft curds form, then remove them from the heat. They’ll continue cooking in the oven, so starting with slightly underdone eggs keeps them tender instead of dry or rubbery.
• Don’t overstuff the tacos. You want the filling to come just below the top, otherwise it will fall out.

Recipe Card

Oven Baked Steak and Eggs Breakfast Tacos

4.34 from 3 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 10

Author: Becky Hardin

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Turn a steak-and-eggs breakfast into easy-to-make, easy-to-eat breakfast taco that everyone will love! 

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Ingredients 

1x2x3x

• ▢ 1 tbsp olive oil
• ▢ 2 tsp minced garlic
• ▢ 1 lb. skirt steak thinly sliced (about ¼ inch thick)
• ▢ salt and pepper to taste
• ▢ 2 tbsp butter
• ▢ 8 eggs lightly whisked
• ▢ ½ can 2 oz. Old El Paso Green Chiles
• ▢ 11 Old El Paso Stand and Stuff Taco Shells
• ▢ 11 slices pepper jack cheese or your favorite flavor
• ▢ 1 cup cheddar cheese shredded
• ▢ 1 cup fresh pico de gallo
• ▢ 1 cup cilantro chopped
• ▢ sour cream for garnish

Instructions 

• Preheat oven to 400°F. Spray a 9×13 inch baking dish with nonstick spray and set aside.
• Preheat a skillet over medium/high heat. Add olive oil and garlic and saute for about 2 minutes.
  1 tbsp olive oil, 2 tsp minced garlic
• Season the steak with salt and pepper to taste and add to the skillet. Grill until medium, about 3 minutes. Be sure to flip the steak to grill both sides. Remove from the pan and set aside.
  salt and pepper to taste, 1 lb. skirt steak
• Drain the pan of oil and return to the heat. Add the butter.
  2 tbsp butter
• Add the eggs and green chiles to the skillet and stir to combine. Use a spatula to scramble the eggs while the cook. Once soft curds form, remove from the heat. Sprinkle with salt and pepper to taste.
  8 eggs, ½ can
• To assemble the tacos, fill the prepared baking dish with the stand and stuff tacos. My 9×13 inch dish fit 11 taco shells.
  11 Old El Paso Stand and Stuff Taco Shells
• Place a slice of cheese into the bottom of each shell (folding so the cheese comes up the sides). This will help the shells not to get soggy while baking.
  11 slices pepper jack cheese
• Top each slice of cheese with egg and then 2-3 slices of steak.
• Top each taco with a bit of the shredded cheese
  1 cup cheddar cheese
• Bake for 12-14 minutes or until all the cheese is melted and the shells are toasted.
• Remove from the oven and garnish with pico de gallo, cilantro, and sour cream. Enjoy!
  1 cup fresh pico de gallo, 1 cup cilantro, sour cream for garnish

Serving: 1tacoCalories: 387kcalCarbohydrates: 12gProtein: 25gFat: 26gSaturated Fat: 13gCholesterol: 204mgSodium: 527mgPotassium: 256mgSugar: 2gVitamin A: 825IUVitamin C: 1.9mgCalcium: 349mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Breakfast Tacos Step by Step

Get the oven going, and prepare a baking dish: Preheat the oven to 400°F, spray a 9×13-inch baking dish with nonstick spray, and set aside.

Cook the aromatics: Warm a skillet on medium/high heat, add 1 tbsp olive oil and 2 tsp minced garlic, and sauté until the garlic becomes fragrant.

Prepare the steak: Season 1 lb. steak with salt and pepper to taste and add it to the skillet with the garlic. Grill until it’s cooked medium. This usually takes me about 3 minutes. Flip the steak over and grill on the other side. Remove from the pan and set aside.

Cook the eggs: Drain the pan and return it to the heat with 2 tbsp butter. Add 8 eggs and ½ can green chiles to the skillet and stir to combine. Scramble the eggs using a spatula, and once soft curds form, remove from the heat. Sprinkle with salt and pepper to taste.

Assemble the tacos: Fill the baking dish with 11 Old El Paso Stand and Stuff Taco Shells.

Place one slice of pepper jack cheese in the bottom of each shell, folding so the cheese comes up the sides. This will help prevent the shells from getting soggy while baking.

Add a scoop of eggs and then 2-3 slices of the steak. Top each taco with a bit of the shredded cheese.

Bake: Bake the tacos for 12-14 minutes or until the cheese is melted and the shells are toasted.

Garnish and serve: Remove from the oven and garnish with pico de gallo, cilantro, and sour cream. Enjoy!

Breakfast Tacos Recipe Variations

If steak and eggs isn’t your thing, you can follow the basic recipe but switch up the ingredients.

• Change the protein: Use chicken or pork instead of steak.
• Make it vegetarian: Skip the meat and make vegetarian tacos.
• Change the toppings: Use avocado, cotija cheese, taco sauce, or salsa.
• Add veggies: For more of a breakfast flavor, mix in potatoes or add sauteed mushrooms or peppers.

How to Store

Store uneaten assembled tacos in an airtight container in the fridge for 3-4 days. Reheat in the oven so they crisp up. You can also refrigerate any leftover fillings in airtight containers in the fridge for 3-4 days or freeze leftover steak or eggs for up to 3 months. Defrost in the fridge overnight before making the tacos again.

I do not recommend freezing whole assembled tacos as they will get soggy.

Serving Suggestions

When it’s Taco Tuesday, these breakfast tacos are a great way to start the day, though I have been known to serve them for dinner, too. I also like making them for Cinco de Mayo, as they are great for feeding a crowd. When I do serve them for breakfast, I’ll make a side of crispy home fries and light and fluffy baked chocolate donuts as a breakfast treat.

More Breakfast Recipes To Try

• One Pan Cheesy Beef Breakfast Scramble is a delicious, mildly spicy one-pan breakfast perfect for feeding a crowd.
• Breakfast Hash features tender potatoes, savory sausage, fresh spinach, sautéed onions, and garlic, topped with a cooked egg.
• This Bagel Breakfast Sandwich is loaded with eggs, bacon, and gooey cheese for the perfect way to start the day.

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