Steak, Eggs, & Caramelized Onion Tostadas

In a large pan over medium heat, add in the butter to melt. Once melted, add in the sliced onions and a hefty pinch of salt. Cook, stirring frequently, until onions are completely caramelized but not burnt (this could take up to 60 minutes). Deglaze with Worcestershire and set aside.

Meanwhile, let the steak sit out so it comes to room temperature. Pat it dry with paper towels on both sides and season both sides generously with salt and pepper.

Heat olive oil in a skillet over medium-high. Add in the steak too cook for 3-5 minutes, then flip and cook for 3-5 minutes on the other side, or until you’ve reached your desired doneness. Remove steak from heat & set aside to rest for 10 minutes. Once rested, cut into slices.

Preheat oven to 400 degrees F. Place 2 Mission Zero Net Carbs Original Tortillas on a foil-lined baking sheet. Spray both sides of the tortillas with cooking spray then bake for 15 minutes, flipping halfway. They should be golden brown and crispy.

In a bowl, add in the eggs, milk, and 1 tsp salt. Mix well. Heat a small nonstick skillet over medium and spray it with cooking spray. Add in the eggs and cook them until scrambled.

Assemble the tostadas. Lay down the tostadas then drizzle on balsamic glaze. Then top each with some caramelized onions, the sliced steak, and scrambled eggs. Top the eggs with the shredded sharp cheddar and green onions. Enjoy!