Photo by Tavallai licensed under CC BY-ND 2.0
One of the best ways to kick-start your mornings is to eat a filling breakfast packed with protein. Protein keeps your belly feeling full for longer than your typical breakfast of carb-rich cereals or bagels and it helps your blood sugars stay steady to avoid the dreaded sugar crash you feel by mid-morning.
Eggs are an excellent source of protein, but they can get boring if you eat them every day. However, adding them to other protein-rich foods keeps things fresh and tasty while giving you enough protein to stave off hunger until your lunch break.
This breakfast tostada is packed with protein: Steak, egg, bacon, and beans combine to create the delicious morning meal, while avocado adds a healthy bit of fat to round it out.
Print Recipe
Protein-Packed Steak Breakfast Tostada
Ingredients
- 2 tortillas Small wheat, flour or corn tortillas
- 4 oz Flat Iron Steak
- 2 large eggs
- 1 avocado cut in half and thinly sliced
- 1 green onion chopped
- 2 bacon slices
- 1/4 cup shredded cheddar cheese
- 4 tbsp refried beans
- freshly chopped cilantro
- 1/2 tsp Salt
- 1/4 tsp ground black pepper
- 1/2 tbsp EVOO Extra Virgin Olive Oil
Ingredients
- 2 tortillas Small wheat, flour or corn tortillas
- 4 oz Flat Iron Steak
- 2 large eggs
- 1 avocado cut in half and thinly sliced
- 1 green onion chopped
- 2 bacon slices
- 1/4 cup shredded cheddar cheese
- 4 tbsp refried beans
- freshly chopped cilantro
- 1/2 tsp Salt
- 1/4 tsp ground black pepper
- 1/2 tbsp EVOO Extra Virgin Olive Oil
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Instructions
Remove steak from refrigerator about 30 minutes before cooking. Use this time to prepare the avocado, green onion, and cilantro. Salt and pepper the steak on both sides.
Heat a skillet to medium with a small amount of olive oil. Place tortillas on the skillet and cook for about 1-2 minutes until it starts to puff up and brown on the bottom; flip and cook on the other side for another 1-2 minutes. Move tortillas to a plate.
Add bacon slices to the pan and cook thoroughly. Move to a paper-towel-lined plate to drain. Cut each slice into 2-4 strips.
Add a tablespoon of oil to the pan and wait for about 3 minutes for it to heat. Place steak in the skillet, cooking for 3 to 4 minutes on each side. Remove when it reaches 125 degrees for medium rare and set on a cutting board. Allow to rest for 5 minutes.
Cook the eggs to your liking. Over-easy and poached eggs work well with this recipe, but scrambled, over-hard, or basted will work too. Sprinkle egg with salt and pepper.
Slice the steak into thin strips.
To prepare each tostada: Spread refried beans on a tortilla. Sprinkle with shredded cheddar cheese. Top with bacon slices, avocado slices, steak, and egg. Sprinkle with cilantro and green onions.
Recipe Notes
This recipe is easy to prepare ahead of time for a quick morning meal, too. Cook steak and bacon and chop the green onions and cilantro; store in the fridge for up to three days. On the mornings you want a tostada, slice some fresh avocado, cook the eggs and tortillas, and reheat the meats. For more recipe inspiration for breakfast, lunch, and dinner, check out Steak University, where we post recipes utilizing our ribeye, filet mignon, and other popular meats you can order online.
