You might want to sit down for this one, because in this post, I’m combining some of my favorites: Taco Tuesday, Breakfast for Dinner, and Southwestern Food. That’s right, all three in one easy, simple, delectable recipe. Let’s do this!

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The inspiration for the recipe came from Sabra’s latest innovation: Guacamole Veggie Fusions. The guacamole comes in 3 flavors: South Western, Mango Lime, and Garden Vegetable. In addition to being ready at your slightest guacamole craving, these creations have 30% less fat than a classic guacamole and are made with 7 different varieties of crisp vegetables.

What’s not to love? In case you’re curious, the South Western Guacamole that I chose for this recipe included Hass Avocado, Onion, Yellow & White Corn, Black Beans, Tomato, Red Bell Pepper, Red Chili Pepper, Salt, Cilantro, and seasonings.

Steak & Egg Breakfast Tacos with Guacamole


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2 teaspoons of vegetable oil
3 large eggs
2 teaspoons of water
salt to taste
4 corn tortillas, warmed
1/4 cup Sabra South Western Veggie Fusions Guacamole
1/4 cup chopped cooked steak
1/4 cup crumbled Queso Fresco
2 tablespoons chopped cilantro
lime juice to taste


1. Heat oil in a nonstick pan over medium heat. Whisk together eggs, water, and salt. Add to the pan and scramble to your liking.

2. Assemble tacos: evenly divide guacamole among 4 tortillas and top with eggs, steak, cheese, cilantro, and lime juice.

3. Get your napkins ready and devour!

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If you love the recipe, please pin and share with hashtags #VeggieFusionsGuac and #VeggieUpYourGuac

Disclosure: I was provided with the product by Sabra and compensated for this post. All opinions are my own.

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