If you’re hunting for a breakfast recipe that brings flavor, fun, and a little wow-factor all at once, this Oven Baked Steak and Eggs Breakfast Tacos Recipe is your new best friend. Juicy skirt steak, fluffy scrambled eggs with a kick from green chiles, all layered inside crunchy taco shells with gooey cheese melted to perfection—each bite is a celebration of textures and bold, comforting flavors that will make your morning extraordinary. It’s perfect for sharing with family or impressing guests, and best of all, it’s totally doable in under 30 minutes.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the tender steak that builds heartiness to the vibrant pico de gallo that adds fresh brightness. These simple, thoughtfully selected components come together to make a breakfast taco experience that’s both satisfying and vibrant.
- 1 pound Skirt Steak (thinly sliced about 1/4 inch thick): The star protein, tender and quick-cooking for perfect medium doneness.
- 1 tablespoon olive oil: Helps sear the steak and infuse flavor with garlic.
- Salt and pepper to taste: Essential seasoning to enhance every bite.
- 2 teaspoons minced garlic: Adds aromatic richness to the steak and eggs.
- 8 Eggs (lightly whisked): Fluffy, creamy scrambled eggs that create a soft contrast inside the crunchy shell.
- 2 tablespoons Butter: Adds luscious creaminess to your eggs, keeping them tender.
- 1/2 can (2 ounces) Old El Paso Green Chiles: Brings a mild, smoky kick to the eggs.
- 11 Old El Paso Stand and Stuff Taco Shells: These sturdy shells are perfect for baking, so the tacos hold their shape while getting crispy.
- 11 slices pepper jack cheese (or your favorite flavor): Provides a melty, spicy layer that keeps shells from getting soggy.
- 1 cup cheddar cheese (shredded): Adds gooey cheesiness on top for that irresistible finish.
- 1 cup fresh pico de gallo: Bright, tangy salsa with tomatoes, onions, and lime for fresh contrast.
- 1 cup cilantro (chopped): Herbaceous lift and color to brighten each bite.
- Sour cream for garnish: Creamy coolness that balances the spices and richness beautifully.
How to Make Oven Baked Steak and Eggs Breakfast Tacos Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 400 degrees Fahrenheit and giving a 9×13 inch baking dish a quick spray with nonstick spray. This ensures your tacos will slide out easily after baking and keeps everything neat and tidy.
Step 2: Sauté Garlic and Heat the Skillet
Warm your skillet on medium-high heat and add the olive oil. Toss in the minced garlic and sauté for about two minutes until fragrant—this step builds a flavorful foundation for your steak.
Step 3: Cook the Steak
Season your thinly sliced skirt steak generously with salt and pepper. Add it to the hot skillet and grill for around three minutes, flipping once to cook both sides to a perfect medium. The quick searing locks in juices, leaving it tender and mouthwatering. Once done, remove the steak and set it aside.
Step 4: Prepare the Eggs
Drain any excess oil from the pan, then return it to the heat and add butter. Once melted, stir in the lightly whisked eggs and green chiles, scrambling gently with a spatula. Cook until soft curds form—avoid overcooking for a luscious texture. Season with salt and pepper, then remove from heat.
Step 5: Assemble the Tacos
Place your taco shells standing up in the prepared baking dish—it should hold about eleven shells comfortably. Now place a slice of pepper jack cheese inside the bottom and sides of each shell; this clever step prevents sogginess once you add the eggs and steak.
Step 6: Add Filling and Cheese
Layer each shell with a generous spoonful of the scrambled eggs with green chiles, followed by two or three slices of the juicy steak. Top everything off with a sprinkle of shredded cheddar cheese.
Step 7: Bake to Perfection
Pop the baking dish into the oven and bake for 12 to 14 minutes. Your goal is melted cheese bubbling over tender steak and eggs with taco shells toasted to a satisfying crunch on the edges.
Step 8: Garnish and Enjoy
Once out of the oven, top each taco with fresh pico de gallo, a sprinkling of chopped cilantro, and a dollop of sour cream. Serve immediately for the best flavor and texture experience.
How to Serve Oven Baked Steak and Eggs Breakfast Tacos Recipe
Garnishes
Fresh garnishes elevate these breakfast tacos to a new level of deliciousness. Pico de gallo and cilantro add a fresh, zesty punch, cutting through the rich, cheesy eggs and steak. A cool scoop of sour cream rounds out the flavors, adding a creamy counterpoint that makes every bite balanced and bright.
Side Dishes
Serve with simple sides like crispy hash browns or roasted breakfast potatoes to complement the tacos without overpowering them. A fresh fruit salad can also provide a sweet contrast, balancing the savory richness with juicy, refreshing notes.
Creative Ways to Present
Looking to impress guests or make a breakfast fiesta? Present these tacos on a rustic wooden board with small bowls of extra salsa, guacamole, and hot sauce for a customizable taco bar. Garnish the plate with lime wedges, and watch everyone dive in enthusiastically.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, tightly cover them and store in an airtight container in the refrigerator. The tacos hold up well for up to three days, making for an easy next-day breakfast or brunch treat without losing flavor or texture.
Freezing
To freeze, assemble the tacos without baking. Wrap each individually in plastic wrap and then place in a freezer-safe bag or container. When you’re ready to eat, thaw overnight in the refrigerator then bake as directed. This way, you can enjoy fresh-tasting tacos anytime with minimal prep.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for 10 to 12 minutes to restore crispiness, or use a toaster oven if you have one. Avoid microwaving if possible, as it may make the taco shells soggy.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While skirt steak is perfect for quick cooking and tenderness, flank steak or ribeye slices also work beautifully. Just make sure to slice thinly for even cooking.
Is it possible to make this recipe vegetarian?
Definitely! Swap the steak with sautéed mushrooms or seasoned tofu for a vegetarian-friendly version that keeps the hearty, savory vibe intact.
Can I prepare the scrambled eggs ahead of time?
Yes, you can scramble the eggs earlier and refrigerate, but it’s best adding them to the taco shells right before baking to keep the texture soft and fresh.
What if I don’t have taco shells designed to stand up?
In a pinch, regular taco shells can work; just lay them on a baking sheet and bake carefully to avoid spilling. Alternatively, soft tortillas work great for a softer taco experience.
How spicy are these tacos with the green chiles?
The green chiles add a mild to moderate heat level that’s more smoky than spicy. If you prefer more heat, add some diced jalapeños or a dash of hot sauce to your eggs.
Final Thoughts
This Oven Baked Steak and Eggs Breakfast Tacos Recipe is a fantastic way to elevate your morning routine or add excitement to brunch gatherings. It’s simple enough for a weekday treat yet special enough to impress guests, combining hearty steak, fluffy eggs, and melty cheese in a crunchy, flavorful package. Give it a try—you won’t regret waking up to these wonderful tacos again and again!
