Oven Baked Steak and Eggs Breakfast Tacos

4.34 from 3 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Preheat oven to 400°F. Spray a 9x13 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 9x13 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