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If having a torrid love affair with your breakfast is wrong, I don’t want to be right. When I whipped up this Tex Mex Steak & Eggs Skillet the other day, I knew I had to write this recipe up as fast as I could and publish it because I didn’t want any of you to miss out on this for one….single…second.

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This made my morning. I seriously haven’t eaten anything this amazing in a long, long time. Do you remember my 4 Ingredient Crockpot Beef Dips? Well this is what uses the leftovers! All you need is a cup of leftover beef, and the more fall-apart beautiful the beef is (short ribs, blade roast) the better this skillet will be!

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While I raved about my Mexican Bean Breakfast Skillet (and deservedly so!) it is a 100%  healthy, hearty start to your day. Or supper. My reader Carolyn made the Mexican Bean Skillet for supper for her Meatless Monday, what a fabulous idea!

This isn’t as healthy, but it’s seriously not that bad at all. It does have leftover beef in it and more cheese than the bean skillet but it is STILL chock full of bean protein, onions and tomatoes.

First you will fry up your onions in the skillet until they are soft and translucent. Then you will add in the tomatoes, beef, taco seasoning and beans.

Steak & Eggs Skillet

Simmer until the tomato juice has reduced and you have a nice, thick sauce.

Steak & Eggs Skillet

Mix in your cheese.

Steak & Eggs Skillet

Once the cheese is melted, make four little pockets and place the eggs in them.

Steak & Eggs Skillet

Bake at 400 degrees for 4-5 minutes, until the eggs are still wobbly. Remove from the oven, sprinkle more cheese on top and then place back into the oven and bake until the cheese melts.

Remove and serve.

This is one of the most beautiful breakfasts I’ve ever made, as well. I’d serve this to company in a heartbeat.

texmexsteakandeggsskillet

The gorgeous egg dripping on this…is just so seriously beautiful.

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A few secrets to making this the best:

  • Use soft, shredded beef, like short ribs or blade roast. It makes this SO much better when the beef melts all throughout the dish. You can use leftover steak as well, just make sure it’s diced small!
  • The cream cheese adds this creaminess that is beyond compare. Don’t leave it out!
  • Don’t overcook the eggs! You need that gorgeous yolk!
  • USE fire roasted canned tomatoes! They give this such an amazing smokey flavor!

So this is perfect for your Sunday morning. I suggest that you all make a gorgeous steak (rib eye, T-Bone) on Saturday night and save a cup of meat for this dish on Saturday. Or when you are making a roast, make sure to save the meat and try this skillet!

Happy cooking everyone!

Love you more than I love my skillet (and that’s saying a LOT!),

Karlynn

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texmexsteakandeggsskilletm

5 from 1 vote
Tex-Mex Steak & Eggs Skillet
Prep Time
10 mins
Cook Time
5 mins
 
Amazing steak and eggs skillet with beans, cheese and tomatoes. The best skillet recipe yet!
Course: Dinner
Author: Karlynn Johnston
Ingredients
  • 1/2 cup diced red onion1 tbsp olive oil1 oz can of diced fire roasted tomatoes approx 141 oz can of black beans drained and rinsed 141 cup of diced leftover beef roast or steak3 tbsp Taco Seasoning mix or homemade1 cup of shredded cheese Tex Mex flavor is best2 tbsp cream cheese4 eggs1/4 cup shredded Tex Mex cheese for toppingcilantro for garnish
Instructions
  1. In an oven safe skillet, fry up your onions in the skillet in the olive oil until they are soft and translucent.Add in the tomatoes, beef, taco seasoning and beans.Simmer on medium heat until the tomato juice has reduced and you have a nice, thick sauce.Mix in both cheeses until they are melted throughout.Make four little pockets in the beans and crack one egg into each.Bake at 400 degrees for 4-5 minutes, until the eggs are still wobbly but almost cooked. Remove from the oven, sprinkle more cheese on top and then place back into the oven and bake until the cheese melts.Remove from the oven, top with cilantro and serve!
Nutrition Facts
Tex-Mex Steak & Eggs Skillet
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

6 Comments

  1. Great looking recipe.  Loving all things Tex-Mex and breakfast, I must make this soon.  I saw your comment on G+, and being an avid birdwatcher, had to come over and see what was up with the Magpie. Here in Colorado we think it should be our state bird instead of the Lark Bunting. They’re everywhere and beautiful birds. Do you have them where you live?  Just wondering.  Nice to find your blog.

    • thekitchenmagpie Reply

      @Lea Ann  Oh, we have Magpie’s EVERYWHERE here in Edmonton. They should be the official bird of our city!

  2. The Kitchen Magpie Reply

    Remember that leftover “pull apart” type beef is the best! Make a blade roast then use the leftovers! Sooo good!

  3. Ethel MacDonald Reply

    Going to the store RIGHT NOW to get ingredients for this!

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