Steak And Eggs Breakfast Food

STEAK AND EGG BREAKFAST BOWL (KETO FRIENDLY)

Steps:

• Whisk together the olive oil, Worcestershire sauce, and Dijon mustard. Coat the flank steak all over, cover it, and allow it to marinade for 1 hour, or overnight.
• Preheat a nonstick skillet over medium high heat. Once the skillet is hot, place the flank steak in the skillet and cook for 4 minutes, undisturbed and uncovered. Flip the steak and cook for 4 more minutes. Remove the steak and cover loosely to rest.
• Remove the pan from the heat and let it cool down while you prepare the eggs.
• Beat together the eggs and heavy cream. Once the skillet is cool enough, you can wipe it clean and place it back on the burner, this time over medium-low heat. Heat the pan until hot, then add the butter. It should foam lightly and sizzle very gently.
• Pour the beaten eggs into the pan. Cook until a layer of cooked egg forms on the bottom of the pan (about 1 or 2 minutes), then gently push the layer of cooked egg into the center of the pan, allowing the uncooked eggs to run onto the pan surface. Continue to cook for another 2 minutes, gently moving or turning the cooked eggs, until they are no longer liquid.
• Divide the scrambled eggs between 2 bowls. Slice half of the cooked steak across the grain in thin slices, then divide the slices between the two bowls. Slice the avocado and divide the slices between the two bowls. Garnish with salt and pepper, then serve immediately.
• Store the remaining flank steak for future breakfast bowls or other recipes with flank steak.

STEAK AND EGGS

Steps:

• Preheat the oven 350 degrees F.
• Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
• Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
• While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
• Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

STEAK AND EGG HASH

Steps:

• Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
• Add the potatoes to the skillet and season with salt and pepper.
• Cook, stirring occasionally, until tender, (8 to 12 minutes).
• Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
• Cut steak into pieces and return to skillet, reduce the heat to low.
• Make 4 shallow wells in the potato mixture and crack an egg into each one.
• Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
• Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

STEAK AND EGGS HASH RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
• Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
• Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
• Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
• Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
• Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
• Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
• Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
• Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
• Serve warm.
• Enjoy!

STEAK AND EGGS BREAKFAST

Steps:

• Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
• Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
• While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
• When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
• While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, about 5 minutes.
• Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!

STEAK AND EGG BREAKFAST BURRITOS

Steps:

• In a large skillet or frying pan, spray with non-stick cooking spray and cook the steak. Liberally season with salt and pepper. Cook for about 5-7 minutes until completley cooked. Remove from the pan and set aside.
• In a medium bowl, whisk together the eggs and milk until combined. In the same skillet on medium heat, add the butter and melt, then add the egg mixture. Season with salt and pepper and scrambe until the eggs are cooked through- about 3 minutes. Don't overcook.
• Layout each tortilla flat on a surface and add 1/4 cup of shredded cheese to the center of each tortilla, then top with 1/4 of the egg mixture, 1/4 of the steak, and top with 1 tablespoon of pico de gallo. Be sure not to overstuff or they will not seal properly.
• Roll the burrito from top to bottom, gently and tightly wrap the top flap over the filling, fold the edges in tightly and role to seal with the bottom flap. Repeat the process with remaining burritos.
• This step is optional but I think it makes the burritos extra delicious! Place fresh or thawed burritos to a hot pan or skillet coated in non-stick cooking spray. Place the folded side down and cook until golden brown on all sides. About 1-2 minutes on each side.

STEAK AND EGGS BREAKFAST CASSEROLE

Steps:

• In large bowl, combine steak, salt and pepper, tossing gently to coat.
• In large skillet, heat oil over medium-high heat.
• Add steak; cook for 5 minutes, stirring frequently.
• Add garlic, onion and bell pepper; cook for 4 minutes, or until vegetables are tender.
• In 3-quart baking dish, place English muffins evenly over bottom.
• Top with steak mixture.
• Sprinkle evenly with cheeses and Italian seasoning.
• In large bowl, beat eggs, half-and-half and milk until smooth; pour over casserole.
• Cover, and refrigerate at least 8 hours.
• Remove casserole from refrigerator, and let stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake casserole for 1 hour and 10-20 minutes, or until eggs are set in center.
• Cover with aluminum foil, if necessary, to prevent excess browning.
• Let stand for 10 minutes before serving.
• Garnish with fresh oregano, if desired.

STEAK AND EGGS HASH

Steps:

• Add the potatoes to a medium saucepan and cover with water. Bring the water to a boil and simmer until the potatoes are tender, 10-15 minutes.Drain the water and set aside to allow to cool.If making the day before, place cooked potatoes in an airtight container and store in the refrigerator.
• Remove the steak from the refrigerator and allow to sit for at least a half hour. Then heat some of the oil in a large iron skillet over medium-high heat. Rub the remaining oil over both sides of the steak and season liberally with kosher salt and a light sprinkle of pepper on both sides. Add the steak to the skillet and cook until medium-rare, about 4-6 minutes per side depending on the thickness of your steak. Remove the steak from the skillet and allow it to rest.
• Add onion, bell pepper and sliced mushrooms to skillet and cook until tender, about 5-6 minutes. Add potatoes and paprika and season with salt and pepper. Cook until potatoes begin to brown, about 5 minutes.Chop steak into 1" cubes and add to skillet. Stir and cook for a couple of minutes longer.
• Using the back of a tablespoon, make 4 wells in the hash mixture. Crack an egg into each well and season each egg with salt and pepper. Cover skillet with a lid and cook until eggs are set to your liking. About 4 minutes for a runny yolk and 6-7 minutes for a set yolk.Serve with steak sauce or hot sauce for an extra layer of flavor.

STEAK AND EGGS

Steps:

• Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
• Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
• Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
• Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
• Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
• Remove from the pan and serve with the steaks.