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Steak and Blue Cheese Breakfast Tacos

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  • Prep 5 min
  • Total 30 min
  • Servings 4
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By Sarah Caron
Updated Sep 24, 2015
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Ingredients

  • 2 thin-cut sirloin strip steaks (about 1/2 lb total)
  • Salt and pepper
  • 1/4 cup Bisquick Heart Smart® mix
  • 1/2 cup milk
  • 4 eggs
  • 4 oz crumbled blue cheese
  • 2 ripe avocados, pitted, peeled and sliced

Steps

  • 1
    Heat nonstick grill pan over medium-high heat. Season steaks with salt and pepper on both sides. Once pan is hot, grill steaks 1 to 2 minutes per side, to desired doneness. Remove from heat, and let sit 10 minutes before thinly slicing.
  • 2
    In large bowl, beat Bisquick Heart Smart® mix, milk, eggs and a few pinches of salt and pepper with whisk until well combined.
  • 3
    Heat omelet pan on stove over medium heat. Add one-fourth of the egg mixture, and cook until top is set. Sprinkle half of the omelet with 1 oz blue cheese and one-fourth of the steak slices. Using spatula, gently fold other half over filling. Cook 1 to 2 minutes longer or until blue cheese is nice and melty.
  • 4
    Transfer to plate; repeat to use up egg mixture and filling. Arrange half of a sliced avocado on each plate with the omelet. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    For big eaters, double the recipe.
  • tip 2
    This is also fabulous served with fresh biscuits.

Nutrition

Nutrition Facts are not available for this recipe
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