STEAK & EGG BREAKFAST TACOS

Summertime screams colorful and Mexican food to me! Itโ€™s a time to incorporate those wonderful Mexican flavors and colors into our food, no matter the time of day! I really wanted to do a breakfast taco this week and this turned out amazingly. It is a huge taco, so you donโ€™t need to worry about still being hungry after. Plus, between the creamy eggs, steak and lime flavors, you cannot go wrong!

๐ŸŒฎSTEAK & EGG BREAKFAST TACOS๐ŸŒฎ

Servings: 5 |Calories per Taco: 222

INGREDIENTS:

๐ŸŒฎ 5 Tortillas (I used spinach and whole wheat.)

๐ŸŒฎ 5 Large Eggs

๐ŸŒฎ 5 Ounces Sirloin Steak

๐ŸŒฎ ยผ Cup Almond Milk

๐ŸŒฎ ยผ Large Red Onion

๐ŸŒฎ 9 Grape Tomatoes

๐ŸŒฎ 1 Jalapeno

๐ŸŒฎ ยฝ Avocado

๐ŸŒฎ Lime Juice

๐ŸŒฎ Garlic Salt and Cilantro

๐ŸŒฎ 1.25 Ounces of Cheese (I used Ghost Pepper Colby Jack, but you could use Cotija, a Queso or any kind your heart desires!)

DIRECTIONS:

๐ŸŒฎ I cooked the sirloin streak strips in the crockpot for 3 hours on low while I did other chores around the house. I added lime juice and lime zest to the crockpot, so the streak really carried that wonderful citrus flavor.

๐ŸŒฎ Scramble the eggs and almond milk in a skillet on low. Make sure you continuously whisk while it cook, so you donโ€™t lose eggs to the bottom of the pan.

๐ŸŒฎ Chop the red onion, tomatoes and jalapeno. Put them all into a container with a little bit of lime juice and garlic salt.

๐ŸŒฎ In a small container, smash the avocado, lime juice, garlic salt and cilantro.

๐ŸŒฎ On a tortilla, spread a little of the smashed avocado blend, then top with some scrambled eggs.

๐ŸŒฎ Place 1 ounce of sirloin steak next, then top with the red onion salsa mix.

๐ŸŒฎ Finally, sprinkle with ยผ ounce of your choice of shredded cheese.

๐ŸŒฎ Store the rest for the rest of the weekโ€™s breakfasts!

๐ŸŒฎ Eat up and enjoy!

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TOMATO & JALAPENO FRITTATA

I love spice, if you haven’t been able to notice yet. And you already know my love for frittatas. I wanted something even more nutritious than usual, since I had quite the weekend of indulging. A very simple and tasty frittata did the trick! Only a handful of flavors makes this dish a no hassle dream, but the jalapenos still put in the punch of flavor I need!

TOMATO & JALAPENO FRITTATA

Servings: 5 | Calories per Serving: 92

INGREDIENTS:

๐Ÿ… 2 Roma Tomatoes

๐Ÿ… 1 Jalapeno

๐Ÿ…v2/3 Cup Diced Frozen Onions

๐Ÿ… 1 Cup Spinach

๐Ÿ… 5 Large Eggs

๐Ÿ… Black Pepper, Garlic Powder, Red Pepper, Dried Cilantro

DIRECTIONS:

๐Ÿ… Preheat oven to 350 degrees.

๐Ÿ… Slice the tomatoes and jalapenos. You can deseed the jalapeno, if you want the heat level to be more mild.

๐Ÿ… Place the tomatoes at the base of a circular pan.

๐Ÿ… Place the jalapenos on top.

๐Ÿ… Layer the onions next, then the spinach on top.

๐Ÿ… In a bowl, whisk the eggs and spices well.

๐Ÿ… Pour eggs over the veggies and shake lightly to even it out.

๐Ÿ… Cook for 20 minutes or until eggs are no longer runny.

๐Ÿ… Slice into 5 pieces.

๐Ÿ… Devour for breakfast this week!

SPICY GREEN CHILE & EGG TOAST

The world has terrified us so much of carbs, that now many people have completely left things like bread and pasta out of their diet. For me, that is unrealistic. I enjoy bread and pasta and my body seems to do just fine when eating it in the proper portions. I started with a slice of whole wheat whole grain bread. You cannot get a healthier slice of bread than that! Add some green chiles with fresh tomatoes and lime juice, top with eggs and cheese and you’ve got yourself a delicious breakfast to start you day!

SPICY GREEN CHILE & EGG TOAST

Servings: 5 | Calories per Serving: 162

INGREDIENTS:

๐ŸŒฝ 5 Slices of Whole Wheat Whole Grain Bread

๐ŸŒฝ 2 Cans Green Chiles

๐ŸŒฝ 2/3 Cup Frozen Corn

๐ŸŒฝ 2 Roma Tomatoes

๐ŸŒฝ 1/4th Cup Lime Juice

๐ŸŒฝ Black Pepper and Cayenne Powder

๐ŸŒฝ 5 Large Eggs

๐ŸŒฝ5 Tablespoons Shredded Cheddar Cheese

DIRECTIONS:

๐ŸŒฝ Chop the tomatoes and place into a skillet with the chiles, corn, lime juice, black pepper and cayenne powder on medium heat.

๐ŸŒฝ Let it cook down and set aside.

๐ŸŒฝ Scramble up the eggs in the same skillet on low-medium heat.

๐ŸŒฝ On a slice of bread, put on some of the green chile mixture.

๐ŸŒฝ Top with scrambled eggs.

๐ŸŒฝ Sprinkle 1 tablespoon of cheddar cheese on top and heat for 30 seconds.

๐ŸŒฝ Devour!

SAUSAGE & PEPPER FRITTATA


If you cannot tell, I love the combination of Sausage and Peppers. I am pretty much on a mission to incorporate it into every and any dish I can. ๐Ÿ™‚ We’ve talked about frittatas before on my blog. Their simplicity. Their deliciousness. Their ability to hold any flavors. This week’s breakfast is a delicious Italian Sausage & Pepper Frittata that is sure to fill you up and make you happy!

SAUSAGE & PEPPER FRITTATA

Servings: 5 | Calories per Serving: 204

INGREDIENTS:

๐Ÿณ 2 Italian Sausage Links – I use Hot

๐Ÿณ 2 Roma Tomatoes

๐Ÿณ 1 Cup Frozen Pepper Onion Mix 

๐Ÿณ 5 Large Eggs

๐Ÿณ 5 Fresh Basil Leaves

๐Ÿณ 1/4 Cup Fresh Parsley

DIRECTIONS:

๐Ÿณ Pan fry the sausage links until they are cooked on the inside.

๐Ÿณ While those cook up, slice the roma tomato, measure out the frozen veggies, and whisk the eggs in a bowl.

๐Ÿณ Roughly chop the herbs.

๐Ÿณ Preheat the oven to 350 degrees.

๐Ÿณ Slice the sausage and place at the bottom of a circular pan.

๐Ÿณ Then lay the roma tomato and the veggies on top.

๐Ÿณ Pour the eggs into the pan.

๐Ÿณ Place herbs on top.

๐Ÿณ Cook for 25 minutes.

๐Ÿณ Slice into 5 pieces.

๐Ÿณ Eat and enjoy!

PASTA & PEAS BREAKFAST

A lot of people don’t think about having pasta for breakfast. I never did at least. I saw someone eating eggs and pasta on instagram and it looked delicious and so I thought “Why not?” I made some pasta with veggies cooked in lemon juice and fresh herbs and it only gets even more delicious when you break that runny yolk to coat the dish! Enjoy!

PASTA & PEAS BREAKFAST

Servings: 5 | Calories per Serving: 237

INGREDIENTS:

๐Ÿณ 7 Ounces Whole Grain Rotini Noodles

๐Ÿณ 1 Cup Peas (I used frozen.)

๐Ÿณ 3/4 Cup Diced Peppers & Onions (I used frozen.)

๐Ÿณ 3 Pieces Sundried Tomatoes

๐Ÿณ 1/8 Cup Lemon Juice

๐Ÿณ 1/2 Cup Parsley

๐Ÿณ 8 Basil Leaves

๐Ÿณ Black Pepper and Red Pepper

๐Ÿณ 5 Eggs

DIRECTIONS:

๐Ÿณ In a pot of boiling water, pour in the rotini noodles. Stir it every now and then, so the noodles don’t stick together.

๐Ÿณ Chop the sundried tomatoes, parsley and basil leaves.

๐Ÿณ In a skillet set on medium heat, cook the lemon juice, peas, peppers, onions, sundried tomatoes, parsley, basil, red pepper and black pepper. Mix well.

๐Ÿณ Once the noodles are done, drain them and add to the skillet with the veggies. Mix well and let sit for a couple minutes.

๐Ÿณ Plate or put the veggie/pasta mixture into containers. Clean out the skillet.

๐Ÿณ Cook the 5 eggs however you’d like. I enjoy mine over easy. Sprinkle black pepper and red pepper on top of the eggs while they cook.

๐Ÿณ Top the pasta and veggie mixture with one egg each.

๐Ÿณ Gobble it down!

SWEET POTATO & GREEN CHILE BREAKFAST

Who doesn’t love a good Mexican inspired breakfast? Breakfast burritos are about all we see when it comes to this delicious genre, so I want to change it up a bit. Combine sweet potatoes with the fresh taste of green chiles and over easy eggs and you’ve got one heck of a fun way to start out your day. Plus, its so filling you won’t believe its less than 170 calories per serving!

SWEET POTATO & GREEN CHILE BREAKFAST

Servings: 5 | Calories per Serving: 169

INGREDIENTS:

ใ€‹ 2 Large Sweet Potatoes

ใ€‹ 2 Cans Green Chiles

ใ€‹ 2 Roma Tomatoes

ใ€‹ 1/3 Large Red Onion

ใ€‹ 5 Large Eggs

ใ€‹ Black Pepper

DIRECTIONS:

ใ€‹ Diced the sweet potatoes in bite size pieces.

ใ€‹ In a large skillet, add the potatoes and water and boil the potatoes.

ใ€‹ Chop the roma tomatoes and red onion while the potatoes cook.

ใ€‹ Once the potatoes are soft, drain and add the green chiles, tomatoes, and red onion.

ใ€‹ Roast the veggies for 10 minutes. Mix them every few minutes.

ใ€‹ Empty the skillet into 5 containers/plates.

ใ€‹ Crack the eggs into the same skillet set at medium heat. Sprinkle black pepper over them as they cook.

ใ€‹ Once they are to your liking place one egg on top of each dish.

ใ€‹ Eat up!

POTATO & TOMATO FRITTATA

Frittatas could be my favorite breakfast food to make, especially during the week. It requires little effort and not much time. Plus, you can put any flavor you want in it whether it be super simple or creative. This week I get it simple. 4 ingredients and a few herbs later and you’ve got a delicious and filling breakfast for the week! Potatoes, tomatoes and bell peppers. Classic breakfast flavors!

POTATO & TOMATO FRITTATA

Servings: 5 | Calories per Serving: 157

INGREDIENTS:

๐Ÿ… 3 Red Potatoes

๐Ÿ… 2 Roma Tomatoes

๐Ÿ… 1 Green Bell Pepper

๐Ÿ… 5 Eggs

๐Ÿ… Black Pepper, Paprika, Garlic Powder (1/2 Tablespoon Each)

DIRECTIONS:

๐Ÿ… Chop the potatoes in half and place into boiling water.

๐Ÿ… Preheat oven to 350 degrees.

๐Ÿ… While those boil, slice the tomatoes into large round pieces and the bell pepper into strips.

๐Ÿ… Whisk together the eggs, black pepper, paprika and garlic powder.

๐Ÿ… Once the potatoes are done cooking, drain and let cool.

๐Ÿ… Slice the potatoes into large round pieces. Place at the bottom of a round pan.

๐Ÿ… Place the tomatoes on top, then the bell pepper.

๐Ÿ… Pour the egg mixture over the veggies.

๐Ÿ… Cook for 15 minutes or until eggs aren’t runny anymore.

๐Ÿ… Slice into 5 pieces and devour every day!