Breakfast Tacos

Season 8oz of Sirloin Tip with salt, pepper, taco seasoning and garlic seasoning. Cook in a nonstick pan with avocado spray on medium to high heat for 3-4 minutes per side until internal temperature reaches 140°F or higher.

Dice the cooked steak into quarter-sized cubes and transfer to a bowl.

Whisk together 10 eggs and scramble in a nonstick pan with avocado spray, stirring occasionally with a spatula.

Add the cooked eggs to the bowl with the steak.

Add 80g reduced fat cheddar and 6 tbsp of nacho cheese to the bowl.

Optional: add cilantro and hot sauce for extra flavor.

Stir all ingredients together and equally distribute the taco filling into 6 taco tortillas.

Fry tacos on both sides in a pan at medium heat until the tortilla turns golden brown.

Place in a sealed container, refrigerate and reheat for 2-3 days, or enjoy immediately.