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Steak and Blue Cheese Breakfast Tacos

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  • Prep Time 5 min
  • Total Time 30 min
  • Servings 4
Sarah Caron Recipe by Sarah Caron
September 24, 2015

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

Directions

  • 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.

Expert Tips

For big eaters, double the recipe.

This is also fabulous served with fresh biscuits.

Nutrition Information

No nutrition information available for this recipe.

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