Baja Sunrise Steak and Eggs

Smoky, citrus flavors brighten up your morning. Simply layer toasted tortillas, sliced steak, salsa and avocado for wide-awake senses.

Baja Sunrise Steak and Eggs


  • 4 beef Eye of Round Steaks, cut 3/4-inch thick (about 4 ounces each)
  • 1 cup thick and chunky salsa, divided
  • 1/2 cup fresh orange juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chipotle chili powder
  • 1 tablespoon plus 1 teaspoon orange peel, divided
  • 4 large eggs
  • Salt and pepper
  • 4 medium whole wheat or multigrain tortillas, toasted
  • 1 medium avocado, sliced
  • Lime wedges (optional)

35 Minutes

4 Servings

444kcal Calories

39g Protein


  1. Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile, cook eggs as desired. Keep warm.
  4. Combine remaining 1/2 cup salsa and 1 teaspoon orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
4 444kcal 18g 250mg 32g 39g

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; 4.1g Fiber; 9mg Niacin; 0.5mg Vitamin B6; 1.8mcg Vitamin B12; 4.9mg Iron; 44.1mcg Selenium; Zinc; 198.6mg Choline;

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