• Reading
  • Science
  • Math
  • Writing
  • Recipes
  • Travel

The Educators' Spin On It

Learning Games and Activities

  • Home
  • About
  • Blog
  • Deals
  • Shop
  • Contact

By Amanda Boyarshinov 1 Comment

Steak and Potato Breakfast Fajitas

My kids and I are always in the kitchen cooking! In fact, it is one of our most favorite past-times.

My husband is a lucky and well fed guy.  We LOVE cooking and sharing our creations with him.  He is a HUGE fan of steak and potatoes for dinner.  When Idaho potato announced their breakfast contest, I knew these two ingredients needed to be combined for a recipe that would fill up hungry tummies in the morning and be less than 20 minutes to prepare.  


Steak and Potato Breakfast Fajita



Admittedly, fajitas can take a while to prepare and our mornings with three little kids get kind-of-crazy, so I’ll give you MY recipe for making them the quick and easy way. Sure fresh cooking has the best flavor, but I need a healthy breakfast for my family QUICK!


Of course, my family is also about eating healthy and as natural as possible too.  It’s all about balance!  We have a garden and like to preserve our bounty.  Each summer, we make batches of home-made salsa with fresh cilantro, peppers, and tomatoes from the garden.  I can them in different size jars for eating with chips and using in recipes.  Salsa makes a great sauce for breakfast fajitas.  I just grab a 1 cup jar, pour it in and we’re done.  No worries about preservatives or additives.  We grew it, we made it, so we know what’s inside! No garden? No home-made salsa? Don’t sweat it, just buy a container of your favorite brand at the store.  Keep them handy in your pantry for a quick and easy sauce.



Steak and Potato Breakfast Fajita

The less than 20 minute start to finish version.

YES, I use frozen, pre-cut veggies, already cooked and cut meat, and left over baked potatoes, so if you can’t handle using left overs to speed up breakfasts – don’t even keep reading.  I’m all about fresh tasting, but in the morning, I need my coffee and a healthy breakfast FAST!


Steak and Potato Breakfast Fajita Ingredients


Ingredients:

3 baked Idaho potatoes (pre-bake them and store in the fridge)
1 tablespoon of butter
4 eggs
2 tablespoons of milk
1 Tablespoon Olive Oil
1-2 cups of sliced peppers and onions (pre-cut and frozen)
Thinly sliced steak (precooked and frozen)
1 cup of home-made salsa, store bought works too.
1 cup of shredded Monterey Jack cheese
12 medium soft shell tortillas

Directions:


  1. Warm oven to 350 degrees. Wrap tortillas in aluminum foil and bake for 15 minutes or until thoroughly warmed.
  2. Peel and chop potatoes.  Heat butter over medium heat in a 10″ skillet.  Add potatoes.  Turn when browned.
  3. In a second 10″ skillet, add olive oil, onions, peppers, and throw in the frozen steak. Cook for 5 minutes. Stir
  4. Back at pan #1 with potato cubes (push them to one side), beat eggs and milk.  Poor into the open half and stir when set.
  5. Add home-made salsa to the onion, pepper, and steak (pan 2).  Mix and heat until serving temperature.
  6. Spoon veggies and steak onto the center of warm tortillas.  Load potatoes and eggs on the top.  Sprinkly with cheese. Roll and serve.




We have also made these steak and potato breakfast fajitas in mass batches and brought them to a park for a picnic brunch.  They are great for on-the-go and a fun little “spin” on the traditional fajita.

Steak and Potato Breakfast Fajita

I’m also submitting this recipe to the Orlando Food and Wine Conference Idaho Potato Recipe Contest! I am looking forward to a weekend of eating, drinking, and learning about all things food blogging. Join me at a discount rate using the $50 off code  EducatorsSpin at the online registration <here> I would LOVE to connect with you!

Follow Idaho Potato Comission on Twitter, Facebook, Pinterest, and Instagram


  

Healthier Potato Salad
Kale, Orzo, and Feta Salad
Sweet Potato Brownie Cookie

Like this idea? Pin for later or share now with a friend!

  • Twitter
  • Facebook

Filed Under: Recipes Tagged With: Amanda, Cooking with Kids

About Amanda Boyarshinov

K - 12 masters reading teacher, author and mom to 3. Amanda is a National Board Certified teacher with oodles of experience in early childhood education.

« First Day of Summer Camp Jitters
Host an Eric Carle Book Party for Summer Fun with Friends »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Subscribe to our Newsletter!


For ages…

Grade School
Preschool
Toddler
Baby

Search for an Activity

POPULAR POSTS

Virtual Field Trips for Kids
Valentine's Day Activities for Baby or Toddler
Water Color Birch Tree Painting for Kids
10 things to put in a pinata that are not candy
winter virtual field trips for kids featuring sledding, snow covered mountains and evergreen trees and ice castles
February Activity Calendar

GRAB OUR BOOK!

100 fun and Easy Learning Games for Kids Book Cover Standing

As an Amazon Associate I earn from qualifying purchases.

You Might Also Like

february activities for school ages

February Themed After School Activities for Kids

Best Place to See Dolphins in the Florida Keys: Dolphin Research Center

Best Place to See Dolphins in the Keys: Dolphin Research Center

Best Places to Visit in Key West Florida with Kids

How To Plan The Perfect Key West Vacation for Your Family

Glass Bottom Boat Ride in Key Largo Florida with Key Largo Princess

Glass Bottom Boat Tour in Florida Keys

Best Places to Visit in Miami with Kids

Top Family-Friendly Things to Do in MiamiĀ 

Let’s Connect!

Kim Vij

Early childhood teacher, author, speaker and mom of 3. Kim Vij shares ways to make learning fun and parenting an adventure by sharing all kinds of easy kid crafts, activities and even recipes for kids!
  • Home
  • About
  • Contact
  • Shop
  • Privacy Policy

Copyright © 2023