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If you’ve got leftover prime rib, turn it into these quick and cheesy Leftover Prime Rib Breakfast Tacos. Tender prime rib, eggs, melted cheese and avocado make an easy breakfast for the morning after Christmas or any holiday dinner.
Because the prime rib is already cooked, these breakfast tacos come together quickly without making the meat tough or overcooked.
Leftover Prime Rib Breakfast Burrito
- I’ve used this exact recipe to make leftover prime rib breakfast burritos. Just sub in burrito-size flour tortillas, and use twice as much filling per burrito.
Ingredients and Substitutions
These are the key ingredients you need to make this taco recipe. You may unexpectedly find yourself out of pantry staples the day after a holiday, so I’ve included substitution options too.
You’ll find the full ingredient list in the recipe card below.
- Leftover Prime Rib: Any leftovers from my collection of prime rib recipes work, including my very popular 5-Star Garlic & Herb Prime Rib.
- Cheese: Use whatever melts well: cheddar, gouda, mozzarella, pepper jack, Monterey Jack, or a combination.
- Eggs: Scrambled eggs turn these into true breakfast tacos, but you can leave them out for more traditional leftover prime rib tacos.
- Tortillas: I use corn tortillas because that is what I grew up eating in San Diego, but flour tortillas are softer, easier to fold and particularly good with eggs and cheese.
- Avocados: For ease after a busy holiday, I stuck to sliced avocados but 4-Ingredient guacamole is my normal go-to.
How to Make Leftover Prime Rib Breakfast Tacos
Step 1: Warm the prime rib gently so it does not overcook. If it is still in a large piece, reheat it first and then chop into bite-size pieces.
Step 2: While the prime rib is reheating, scramble the eggs and warm the tortillas.
Step 3: Fill each tortilla with scrambled eggs, warm prime rib, cheese and avocado slices.
Step 4: Top with your favorite toppings and serve.
Topping Ideas
Any taco toppings that work well with steak tacos will work well here. Here are a few favorites:
- Pickled Vegetables – pickled peppers and pickled red onions
- Salsas – Blender salsa, pico de gallo, Tapatio and Cholula
- Sauces – Cilantro lime crema, lime crema and avocado crema
- Fresh Cilantro
- Sour Cream
- Chopped Lettuce
Variations
Prime Rib Breakfast Burritos – Swap out the corn tortillas for large flour tortillas to make breakfast burritos. Plan on using approximately twice as much filling for each breakfast burrito as you would for one taco.
Street Tacos – For ease, make them into street tacos. The only thing you need besides the reheated prime rib is chopped cilantro and diced onions.
Tips for Making Tacos with Prime Rib
- If your roast has a bold prime rib seasoning rub (like heavy peppercorn or horseradish rub), trim the edges if you’re worried about the flavors overpowering the tacos.
- Warm the prime rib only until heated through. Overheating it can turn tender leftover beef dry and tough. I prefer the oven or steamer method from my guide to reheating prime rib.
More Prime Rib Leftover Recipes
Here are a few more leftover prime rib ideas to try:
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Leftover Prime Rib Breakfast Tacos
Equipment
Ingredients
Leftover Prime Rib
- 1 lb leftover prime rib, reheated (*Note 1)
- ¼ cup beef au jus, beef stock, or water
Scrambled Eggs
- 8 large eggs
- 2 tbsp unsalted butter
Remaining Fillings and Toppings
- 2 medium avocados, sliced
- 4 oz cheddar cheese, shredded (*Note 2)
- salt, if needed (*Note 3)
- black pepper, if needed (*Note 3)
- Optional toppings: hot sauce, sour cream, cilantro
Instructions
Options For Reheating The Prime Rib (*Note 1)
- Reheat the prime rib using your preferred method. I recommend using the oven for this leftover recipe, but there are 7 options to choose from. Pick the one that works best for you.
To Reheat In The Oven
- Remove the meat from the refrigerator 30 minutes before reheating.
- Pre-heat the oven to 250°F
- Wrap the leftover in aluminum foil (no overlapping). Add 1/4 cup of beef au jus, beef stock or water before sealing shut.
- Transfer to the oven and let cook until the internal temperature reaches 165°F. Note – 165°F is recommended by the USDA when you’re reheating meat.
- Check the temperature every 10-15 minutes to ensure you don’t overcook. If reheating a large roast you can start testing the temp after 20 minutes.
Make The Scrambled Eggs
- Crack the eggs into a large mixing bowl. Whisk until the yolks and whites are completely combined and the mixture is slightly pale.
- Heat a nonstick skillet over medium-low heat. Add the butter and let it melt. When the butter begins to bubble, pour in the eggs and let them sit undisturbed for about 10 seconds.
- Using a rubber spatula, push the eggs across the skillet in long, slow strokes, scraping the entire bottom of the pan. Allow the uncooked egg to run into the exposed areas of the skillet. After 30 to 45 seconds, soft curds will begin to form. Continue making long strokes while gently folding the eggs.
- Cook for approximately 90 seconds, or until the eggs have formed soft curds and no liquid egg remains. Remove the skillet from the heat while the eggs still look slightly undercooked, as they will continue cooking from the residual heat. Set aside until ready to assemble the tacos.
Warm The Tortillas
- Stovetop (Preferred Method): Heat a griddle over medium high heat. Place the tortillas directly on the pan for 45 seconds before flipping and cooking for another 30 seconds. Remove and set aside until ready to serve.
- Microwave: Wrap 3-4 tortillas in a slightly damp paper towel and microwave in 30 second increments. Once softened, remove and set aside until ready to serve.
Assemble The Tacos
- Add scrambled eggs, 2 oz of meat, avocado slices, and shredded cheese to each tortilla. Garnish with your favorite taco toppings and serve.