Taking Time and Eating Tacos for Breakfast

The new purpose of this blog is to reach out to friends and family and spend time together (preferably in the kitchen with delicious food of course). I originally thought the majority of loved ones I’d include in my posts would consist of friends living in different cities, or family I haven’t seen lately, but sometimes it’s the people you live with that you forget to actually spend time with.

Impossible! I’m around my husband all the time, how am I not spending time with him??

Part of the reason is because he just got back from a trip to Las Vegas, a bro-cation if you will, and the other reason is because I have been locking myself in random rooms around the house reading articles for grad school. Either that or I’m on the couch with an article, laptop, textbook, pile of highlighters, etc. in my lap. Regardless of what is distracting me, I may be in the same general vicinity as my husband, but haven’t really been spending any quality time with him.

Kev got back from his getaway earlier this week and I decided yesterday morning that I’d celebrate his return by making breakfast to eat at the table together. This is a tradition we both decided early on we wanted to uphold, sitting at the table to enjoy our meals without a TV negating the need for conversation. I had a few ingredients in the fridge that screamed “GRILL ME!” and I had to oblige. I decided on steak and eggs tacos with guacamole for breakfast and it turned out to be the perfect meal to wolf down and converse over at the table with my husband. Food is the perfect sentence starter in my opinion.


Steak and Eggs Breakfast Tacos

Steak and Eggs Tacos

What you’ll need:

  • thin cut steak
  • 1/2 cup vegetable oil
  • 1/2 tablespoon lime juice
  • 2 cloves garlic, minced
  • fajita seasoning packet*
  • 1 teaspoon salt and pepper
  • 1/2 teaspoon fresh parsley, chopped
  • 1/2 teaspoon fresh oregano, chopped
  • 4 eggs
  • 1/2 cup cheese, shredded
  • 4 corn tortillas
  • 2 tablespoons butter
  • 2 avocados
  • salt
  • 1/2 tablespoon fresh cilantro, chopped
  • lime juice

What to do:

  1. Set the grill at high heat.
  2. Place steak in a gallon sized ziplock bag. Add oil, lime juice, garlic, about half of the fajita seasoning packet, parsley, oregano, salt, and pepper.
  3. Seal the bag, tightly, believe me you want to make sure the zip has actually locked!! Then you can squish the meat and other marinade ingredients around to combine. Lay flat in the refrigerator, check it one more time to make sure the bag is closed, you don’t want this leaking all over your fridge, and then let it rest while you prep the other ingredients.
  4. Now you can start making the guacamole. I keep mine very simple, but feel free to prepare it how you like. Cut two avocados in half, remove pits, and scoop out into a bowl. Season avocados to taste with salt and lime juice.
  5. Using a very sophisticated tool, a.k.a the backside of a fork, mash up the avocados and stir to combine the seasonings. I like my guacamole to be a bit chunky as opposed to smooth so a few good mashes will do.
  6. Add cilantro to the guacamole and stir to combine. It’s always important to eat a couple spoonfuls of guacamole at this point to make sure there’s enough salt/lime juice/not poisonous.
  7. Place the guacamole in the fridge.
  8. Since we’ll be cooking on the grill, it’s a good idea to gather up all ingredients and bring them outside before you start grilling. This way you’re not running in and out of the house constantly and letting 17 mosquitos into the house. Place eggs, tortillas, cheese, and butter on a plate and set it next to the grill for easy access. I also got smart this time and brought out a bag for garbage which I hung on the end of the grill ledge. Grab your marinaded steak and an extra plate and bring that out to the grill as well. Grilling Prep
  9. I used a cast iron skillet on the grill to cook my eggs. If you don’t have one of those, then you need to go buy one. In the meantime use your stove. Add butter to the skillet and let it melt completely before adding your eggs. Cook yolks to desired consistency, flip and add shredded cheese on top until melted. Fried Eggs
  10. While the eggs are cooking, remove steak from the ziplock bag and place it at a 45 degree angle on the grill grates. This is very thin steak so I only needed to cook it for a minute or two before flipping. This is why it’s important that your grill is at high heat, then it can get a good sear quickly, without over-cooking. Steak and Eggs
  11. Remove steak and eggs and throw your tortillas down on the grill until they have some lovely grill marks.
  12. Here comes the fun part! Assembly. For delicious breakfast tacos please follow this order: tortilla, guacamole, steak, egg, eat.




Steak and Egg Taco


Hopefully these tacos will inspire you to sit down for breakfast with someone you love. Comment below to let me know what breakfast dishes you like to share with friends and family!

6 thoughts on “Taking Time and Eating Tacos for Breakfast

  1. Yum! I want to make these with scrambled eggs (I’m not a big fried egg girl). Do you use the same seasonings/marinade if you are making fajitas? Is there a certain brand of fajita seasoning you use?

    • Yes, same seasoning as fajitas! I typically try to make my seasonings at home as opposed to buying the packets, but I was out of cumin and those little $0.60 buggers come in handy sometimes! If you do want to make your own, I use a combination of cumin, paprika, chili powder, garlic powder, onion powder, and a little cayenne for some spice. I don’t have specific measures of the spices for you unfortunately, I usually just taste as I go and add spices as needed. Fresh cilantro and lime always make fajitas better as well, in my opinion!

  2. The food looks ridiculous! Are those real shots of your food?! I’m trying not to get saliva all over the place from looking at the pictures! I definitely feel like I have to step up my game and start grilling more than hot dogs. I actually just started using a grill a few weeks ago after I got over my fear of using the gas from the propane tank. I’m excited to try this one out!

    • Thanks! Yes they are, taken on my iPhone. I totally get your fear of the gas tank! We just got our grill in May and I was really weary of starting it by myself, but my husband reassured me it wouldn’t blow up and after we started cooking delicious meals on it I decided it was worth the risk! 🙂

  3. You do realize that if I tried to capture food that pretty on film, I would have so many out-takes and leftover food. You seriously have professional delicious looking shots of the steps to creating your dish. I absolutely agree with you about needing cast iron-we have several, and they are the most used skillets in our house. I remember as a little girl thinking they were disgusting b/c they always looked so caked with “stuff”-I now know that stuff is the seasoned pan that allows food to not stick! You definitely have a way with food, Maggie!

    • Thank you! I usually take about 5 pictures of the same thing before I get one I deem worthy enough to post on the blog. Then I hand the pretty plated meal to my husband and make a plate for myself, which usually isn’t quite as carefully assembled, but still tasty! 🙂 I can’t wait until my cast iron is more seasoned! We’ve been using it quite a bit this summer and everything that we cook on it is just delicious!

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