NEW YORK, NY — September 14, 2026 — (NOTICIAS NEWSWIRE) — People often think of beef as a dinner staple, but it deserves a spot at the breakfast table, too. Endlessly versatile and packed with protein, beef can turn everything from breakfast burritos to sandwiches into hearty, satisfying fuel for the day.
Breakfast is important even though mornings are busy, according to a study published in “Pediatrics & Adolescent Medicine,” which found children who eat breakfast tend to have higher math scores, fewer absences and better on-time attendance at school. That’s why Beef Loving Texans is inviting families to join its free 30-Day Breakfast Challenge. You’ll receive breakfast inspiration, nutrition and meal prep tips and encouragement to help your household start the day right.
If you need something you can grab on the way out the door, Beef Breakfast Burritos combine sauteed ground beef, peppers and onions with scrambled eggs and flavorful sauces, all wrapped inside a warm tortilla.
For a make-ahead breakfast or brunch, whip up a Beef and Veggie Quiche, folding beef and vegetables into a savory mixture of eggs, cheese and cream before baking it in a flaky, buttery crust.
Or give leftover steak a second life with a Beef and Spinach Breakfast Sandwich, a portable take on the classic cowboy-style steak and eggs that combines leftover beef with spinach, cheese and eggs.
Whether you’re feeding growing kids before school or trying to instill healthier habits for yourself, the challenge helps to make consistent, protein-rich breakfasts feel realistic, even on your busiest mornings.
Discover more recipes and join the 30-Day Breakfast Challenge at BeefLovingTexans.com/BreakfastChallenge.com.
Recipe courtesy of Beef Loving Texans
Cook time: 30 minutes
Servings: 4
Lime-Cilantro Cream:
1/2 cup reduced-fat dairy sour cream
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro
12 ounces ground beef (93% lean or leaner)
1 medium red bell pepper, chopped
1 small onion, finely chopped
2 teaspoons ground ancho chili powder
1/2 teaspoon ground cumin
4 eggs, beaten
2 tablespoons water
1 tablespoon finely chopped fresh cilantro
nonstick cooking spray
1/4 teaspoon salt (optional)
1/3 cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese
4 medium spinach or plain flour tortillas (10-inch diameter), warmed
salsa (optional)
To make lime-cilantro cream: In small bowl, combine sour cream, lime juice and cilantro. Cover and refrigerate until ready to use.
To make burritos: Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, onion, chili powder and cumin; cook 8-10 minutes, or until internal temperature reaches 160 F, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove beef mixture from skillet; keep warm.
In medium bowl, combine eggs, water and cilantro. Spray same skillet with nonstick cooking spray. Pour into skillet; cook over medium heat 2-3 minutes, or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
Spoon beef mixture evenly in row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with lime-cilantro cream and salsa, if desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.
Substitution: 1 cup egg substitute may be used in place of beaten eggs and water.
Recipe courtesy of Beef Loving Texans
Cook time: 59 minutes
Servings: 8
Nonstick cooking spray
1 refrigerated pie crust (1/2 of 14.1-ounce package)
1/2 pound ground beef (80% lean or leaner)
1 tablespoon beef sausage seasoning mix
1 cup fresh baby spinach
1/4 cup cut fresh asparagus
1/4 cup chopped onion
1/4 cup chopped bell pepper
6 eggs
1/2 cup heavy whipping cream
Preheat oven to 350 F. Coat 9-inch pie plate with nonstick cooking spray. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
Heat large skillet over medium heat until hot. Add ground beef and seasoning mix; cook 4-5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
Add spinach, asparagus, onion and bell pepper to skillet; cook 3-5 minutes, or until softened. Cool slightly.
In large mixing bowl, whisk eggs and cream. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40-45 minutes, or until egg mixture is set and just beginning to brown. Cool 5-10 minutes; cut into wedges.
Beef and Spinach Breakfast Sandwich
Recipe courtesy of Beef Loving Texans
Cook time: 20 minutes
Servings: 4
4 eggs or 1 cup egg substitute
1/2 cup chopped fresh baby spinach
1/2 cup diced tomatoes
nonstick cooking spray
salt (optional)
pepper (optional)
4 slices reduced-fat Swiss cheese
12 ounces leftover cooked beef (such as steak, prime rib roast, pot roast or deli roast beef), thinly sliced
4 whole-wheat round, thin sandwich breads, split and toasted
In medium bowl, combine eggs, spinach and tomatoes. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2-4 minutes, or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired.
Divide egg mixture into four separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1-2 minutes, or until cheese is melted.
Place one egg portion on each bread bottom. Close sandwiches with bread tops; serve immediately.
Feature Impact
Source: Beef Loving Texans
CONTACT:
Sarah Fowler
913-647-0938
sarah.fowler@featureimpact.com