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Nutrition Facts
Serving Size 273 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 0
% Daily Value*
Total Fat 28 g 36%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 275 mg 92%
Sodium 900 mg 39%
Total Carbohydrate 21 g 8%
Dietary Fiber 2 g 7%
Sugars 2 g
Protein 32 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fajita Steak and Fried Egg Breakfast Taco
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb Mi Comida Beef Fajitas
2 Tbsp unsalted butter, plus more as needed for additional eggs
6 large eggs
6 corn tortillas
1 1/2 cup(s) H-E-B Queso Oaxaca, shredded
12 Oz pico de gallo
1 large Hass avocado, sliced thinly or diced
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Instructions

1
Preheat grill to medium-high.
2
Grill fajitas until nicely marked and internal temperature reaches at least 150°F. Rest for 10 minutes, then slice thinly and set aside.
3
In a non-stick skillet set over medium-low, add 2 tablespoons of butter and gently break 2 to 3 eggs into pan one at a time. Immediately reduce heat to low.
4
Cook eggs slowly until whites are completely set and yolks begin to thicken but not fully set.
5
To plate, place a tortilla followed by a sprinkle of cheese, a few slices of meat and top with fried egg.
6
Garnish with pico de gallo and avocado

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