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Beef Fajita Breakfast Scramble

A delicious breakfast recipe with all the flavors of beef fajitas.
Prep Time30 mins
Cook Time40 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Beef Fajitas, Breakfast Burritos, Breakfast Scramble
Servings: 6


  • lb skirt steak or flank steak
  • 1 each green bell pepper, red and orange, stem, seeds removed, diced into small pieces
  • 1 medium onion, diced into small pieces
  • 4 tbsp vegetable oil, divided
  • 12 large eggs
  • 2 cups sharp cheddar cheese, shredded

For The Marinade

  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp chili powder
  • ½ tsp black pepper
  • ½ tsp red crushed peppers
  • cup lime juice


For The Marinade

  • Add cumin, garlic salt, chili powder, pepper and red crushed peppers into a large sealable baggie. Seal, shake to combine and then add lime juice. Shake to mix.
  • Place skirt steak into baggie, seal, shake and then place into the fridge for 4 hours or overnight.

Cooking The Fajitas

  • Heat cast iron skillet, or large frying pan, over high heat. Add two tablespoons of oil to pan and then add peppers and onions.
  • Sauté until tender but still crisp. Remove from skillet and place in large bowl and set aside.
  • Add remaining two tablespoons of oil into pan and heat over medium high heat.
  • Remove steak from baggie and place in hot skillet.
  • Cook 5-6 minutes on each side for medium. Remove from skillet and place on cutting board.
  • Remove steak from skillet and place on cutting board. Cut against the grain and then cut into bite size pieces.
  • Place steak into large bowl with peppers, stir and set aside.
  • Add whisked eggs to skillet. Cook until desired doneness.
  • Next, add steak and peppers to scrambled eggs, mix to combine.
  • Top with cheese, let melt and then enjoy!