Southwestern-Styled Steak & Eggs
Serving: 2 | Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min
Utilizing your leftovers from the previous night is a great way to minimize waste on any camping trip. It also allows you to keep the number of ingredients you carry to a minimum.
In a previous post, I presented a recipe for Open Fire Tacos. This recipe uses the leftover ingredients for a mouth-watering steak and egg breakfast.
DIRECTIONS
INGREDIENTS
Heat a cast iron skillet over the open flame. Add 1/2 tablespoon of butter to the skillet, allowing it to melt and coat the surface.
Warm up the leftover carne asada in the skillet, stirring occasionally to ensure even heating. Once warmed through, set aside on a plate.
Add the remaining 1/2 tablespoon of butter to the skillet and let it melt, coating the surface.
Crack two eggs into the skillet and cook until they reach your desired level of doneness. No need to flip because we are going sunny-side up!
While the eggs are cooking, warm the flour tortillas over the open flame by placing them on your grill grates for 30 seconds per side until they're charred and pliable.
Assemble the breakfast tacos by placing a portion of the warmed carne asada and cooked eggs on each tortilla.
Fold the tortillas in half and enjoy your delicious leftover carne asada breakfast tacos!
Leftover carne asada (from previous recipe)
2 eggs
Flour tortillas
1 tablespoon butter (for cooking eggs and warming carne asada)
Optional toppings: Salsa
