Ingredients
- For the Breakfast:
- 2 tender steaks (your choice of cut)
- 4 eggs
- ½ cup shredded cheese (cheddar or your favorite type)
- 2 medium potatoes, peeled and diced
- 1 avocado, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, pepper, and paprika (if using). Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Cook the Steak: Season the steaks with salt and pepper. Heat a skillet or grill pan over medium-high heat. Cook the steaks for about 4-5 minutes per side (or longer, depending on your preferred level of doneness). Let them rest for a few minutes before slicing.
- Make the Cheesy Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Heat a non-stick skillet over medium-low heat and pour in the eggs. Stir gently until the eggs are scrambled and just starting to set. Add the shredded cheese and stir until melted and creamy.
- Assemble the Dish: Plate the sliced steak, a scoop of cheesy eggs, roasted potatoes, and fresh avocado slices.
- Serve & Enjoy: Garnish with fresh parsley if desired. Serve warm and enjoy a delicious, filling breakfast that will keep you fueled all day long!
Notes
- Feel free to adjust the cheese type based on your preference or dietary needs.
- You can swap the steak with chicken breast or another lean protein if preferred.
- For added flavor, drizzle a little hot sauce or salsa over the eggs or avocado.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, High-Protein Meals
- Method: Roasting, Grilling, Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 200mg
