Best Breakfast Steak Recipes

MC DONALD'S BREAKFAST BAGEL SANDWICH (STEAK)

Steps:

• Combine mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
• Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saute in the oil until light brown. Remove and set aside.
• Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.
• (Tip: To make the eggs it's best to make one at a time in a small 6 inch skillet.) Beat one egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg.
• Heat a small 6 inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly.
• As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat.
• Slice bagels in half and place faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. (Tip: You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.).
• When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of cheese onto the face of each bagel half.
• Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.
• Place the finished omelette onto the meat on the bottom half of the sandwich. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

BREAKFAST STEAK

Steps:

• Season the steaks with the PW Steak Rub.
• Heat a cast-iron skillet over high heat. Add some butter and let it sizzle and start to brown. Fry the steaks for 1 minute per side. Serve.
• Heat a skillet over medium heat until hot. Toast the coriander, fennel and mustard seeds until aromatic, 2 to 3 minutes. Grind in a spice grinder until finely ground, then add to a bowl. Add the sugar, garlic powder, onion powder, salt, black pepper and red pepper flakes and mix to combine.

BREAKFAST ESSENTIALS: CHICKEN FRIED STEAK BISCUIT

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: There are a ton of good biscuit recipes out there, and you might have one of your own. This one is mine: https://www.justapinch.com/recipes/bread/biscuits/awesome-cast-iron-buttermilk-biscuits.html?r=7
• 3. Chef's Note: I like to make my own cube steak by buying some top round or top sirloin, and pounding the heck out of it with a meat tenderizer. You can, however, purchase pre-tenderized cube steak directly from your butcher. But, in my opinion, it's more fun to pound out your own.
• 4. Gather your Ingredients (mise en place).
• 5. Add the buttermilk and the hot sauce to a bowl, or pie plate.
• 6. Add the flour, along with some salt, pepper, and the optional garlic powder, to another plate.
• 7. Chef's Tip: I don't like a very salty crust, so I'll usually add a pinch or two of salt, and at least a teaspoon of white pepper. And I might even be persuaded to add a pinch of two of cayenne.
• 8. Add the lard to a skillet (I prefer cast iron), and bring the heat up to 325f (165c).
• 9. Coat the cube steaks in the flour mixture.
• 10. Knock off the excess and then dredge in the buttermilk.
• 11. Add the steak back into the flour, and thoroughly coat.
• 12. Add the breaded cube steaks to the hot pan.
• 13. Cook until golden brown, about 2 - 3 minutes per side.
• 14. Remove from the pan, and allow to drain on paper towels.
• 15. Chef's Tip: To keep the steaks warm, while you make the gravy, preheat an oven to 200f (95c), and place them in the warm oven until needed.
• 16. Remove all but two tablespoons of the lard from the pan, and then add two tablespoons of the dredging flour.
• 17. Whisk over medium heat until the fat and the flour incorporate.
• 18. Add some milk, a bit at a time, and continue to whisk until you achieve the desired consistency.
• 19. Season the gravy with some salt and pepper, and reduce the heat to low.
• 20. PLATE/PRESENT
• 21. Fork split one of the biscuits and place a chicken-fried steak on top.
• 22. Chef's Note: I prefer to serve the gravy on the side, but you could always drizzle the gravy over the top, and serve them open faced.
• 23. Serve while still nice and warm. Enjoy.
• 24. Keep the faith, and keep cooking.

STEAK, EGG, AND CHEESE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
• Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
• While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
• Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
• Repeat with the rest of the eggs, biscuits, and steak.
• Serve immediately.

LEFTOVER STEAK AND POTATO BREAKFAST

Steps:

• Heat olive oil in nonstick pan about medium high heat.
• Add potatoes and stir and cook until just starts to brown a little.
• Reduce heat to medium add mushrooms and onion.
• Stir until mushrooms begin to cook.
• Add steak and continue to cook until mushrooms are done.
• Add tomatoes and salt and pepper (to taste).
• Cook until all is heated through.
• Serve.

SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI

Steps:

• For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
• For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
• Bring a grill pan to medium-high heat.
• Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
• For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
• Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.

DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY

Steps:

• Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
• Rub all over the steak.
• Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
• Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
• Remove from pan and let rest at least 10 minutes.
• Thinly slice against the grain.
• Preheat an oven to 350˚F (180˚C).
• Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
• Heat just until cheese melts, about 3-5 minutes.
• Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
• To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
• Enjoy!

EMERIL'S STEAK AND EGG BREAKFAST PANINI

Steps:

• Cooking Directions
• Season the steak all over with ½ teaspoon of the salt and ½ teaspoon of the black pepper.
• Heat a 12-inch sauté pan over high heat for 5 minutes. Add the oil and the steak. Reduce the heat to medium and cook the steak for 5 minutes, until well browned. Turn the steak and cook on the other side for 5 minutes longer, for medium. Remove the steak from the pan and set aside to rest at least 10 minutes. Then slice the steak thinly across the grain.
• Add the onion and mushrooms to the pan and cook, stirring frequently, until softened, about 10 minutes. Stir in the garlic, ¼ teaspoon of the salt and the remaining ¼ teaspoon black pepper and remove from the heat.
• Heat a 12-inch non-stick skillet over medium heat and add 1 tablespoon of the butter. Add the eggs, the remaining ¼ teaspoon of salt and cayenne. Reduce the heat to low and scramble the eggs for 1 ½ to two minutes. Remove from the heat.
• Heat the Emeril by T-fal Rotary Waffle and Panini maker on setting 4 or another Panini maker according to the manufacturer's instructions.
• Assemble the sandwiches. Divide the scrambled eggs among the bottom halves of the muffins, then top with the mushrooms, slices of steak, and a slice of cheese (that has been halved on the diagonal for a better fit). Add the top half of the English muffin. Butter the outsides of the sandwich with the remaining butter and cook in the Panini maker. If using the Emeril Panini Maker, press the sandwich closed in the machine and flip. Cook the sandwich until the bread is crisp and the cheese is melted, about 3 to 4 minutes. Cut the sandwiches in half and serve immediately with the Sriracha.
• Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
• This recipe was styled by chef Karen Pickus for Good Morning America.

STEAK & MUSHROOM BREAKFAST HASH

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, about 9 minutes., Meanwhile, in a large skillet over medium-high heat, saute mushrooms and zucchini in 1 tablespoon butter until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 3 minutes. Add steak; heat through., Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper.

CHARGE ME UP A1 STEAK & EGG VEGGIE BREAKFAST WRAP #A1

Steps:

• Combine 1/2 A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl. Brush both sides of steak with sauce.
• Heat up non-stick skillet to medium high heat. Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes. Slice thin slices against the grain.
• Meanwhile, whisk eggs in small mixing bowl. Add salt and pepper flakes, mix well. Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness.
• Combine remaining A.1. sauce and mayonnaise in a small mixing bowl.
• Place wraps on flat surface. On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices. Fold in corners of wrap and roll like a burrito. Wrap in plastic wrap or parchment paper until ready to serve.

FILIPINO BREAKFAST STEAK

Steps:

• Mix together the minced garlic, salt, black pepper, and sugar. Spread the mixture on the sirloin and place into refrigerator overnight. Bake or broil. Serve.

CROCK POT STEAK FOR BREAKFAST BISCUITS

Steps:

• Cut steak into smaller portions (to fit size of biscuits).
• Salt and Pepper each side Dredge in flour Put enough oil in fry pan to come up to about 1/4 inch Fry steaks on med hi heat until browned on both sides.
• Put browned steaks in crock pot, add beef stock (may need to add a little more water to cover completely).
• Cook on low heat for 12 to 18 hours.
• If you use beef stock or water instead of gravy, the liquid after some hours of cooking may need to be poured into a sauce pan and thickened with about 2 tablespoons of flour if you want gravy, then you can add it all back to the pot to cook for the rest of the duration.
• Serve in your favorite biscuits or over rice or mashed potatoes if you want to make them for a supper meal.

BREAKFAST BURRITOS WITH MOCHA-RUBBED STEAK, GREEN EGGS AND CHOCOLATE BBQ SAUCE

Steps:

• For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan. Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes. Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle chile and some salt and pepper and whisk until smooth. Whisk in the ancho powder, cocoa powder, paprika and chile de arbol. Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes.
• Transfer the mixture to a food processor and puree until smooth; season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container.
• For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl.
• Remove the steak from the refrigerator 20 minutes before cooking. Season the steak on both sides with salt and pepper. Rub one side with some of the rub. Store the remaining rub in an airtight container in a cool dark place for up to 2 months.
• Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer. Add the steak rub-side down and cook until a crust forms, about 4 minutes. Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes. Remove to a cutting board, brush with more of the sauce and let rest 10 minutes. Slice into thick slices.
• For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy. Melt the butter in a large nonstick skillet over medium heat. Add the eggs and cook, stirring constantly, until soft curds form. Just before the eggs are softly set, stir in some salt and pepper and the Cheddar. Remove from the heat and stir in the cilantro and green onions.
• For the burritos: Spread each tortilla with some sour cream. Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired. Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired.

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.

ASPARAGUS, STEAK & EGG BREAKFAST SLIDER

Steps:

• Gather and prep ingredients. Preheat oven, or toaster oven to 450 degrees F.
• Slice steak into thin strips; set aside.
• Butter each half of bun with 1/2 teaspoon softened butter; place on foil lined toaster oven pan or sheet pan.
• Sprinkle each with about 3/4 tablespoon shredded mozzarella cheese.
• In a small nonstick skillet, melt butter over medium heat; add asparagus spears; saute until lightly browned and tender, about 3 or 4 minutes.
• Add sliced steak to pan with asparagus to just warm. Remove pan from heat.
• Place prepared buns in oven until cheese melts, about 2-3 minutes; watch closely to avoid scorching. Turn off oven when done, but keep door closed to retain some heat for later.
• When cheese has melted, place steak and asparagus on one of the bun halves, preferably the bottom half of the bun.
• Return tray of prepared buns to warm oven while egg cooks..
• Use a paper towel to wipe out the used skillet, then add a small dab of butter, if desired. Place skillet over medium heat.
• Beat egg in a small bowl or cup, adding a small pinch of salt and/or pepper, to taste.
• Pour egg into skillet; stir and cook until thickened, shaping, as you go, into a small, slightly flattened mound that is approximately the size of the bun.
• Remove prepared buns from oven; place cooked egg on top of steak and asparagus.
• Sprinkle with chives; cover with remaining half of bun, cheese side down. Serve.

STEAK AND BLUE CHEESE BREAKFAST TACOS

Steps:

• Heat nonstick grill pan over medium-high heat. Season steaks with salt and pepper on both sides. Once pan is hot, grill steaks 1 to 2 minutes per side, to desired doneness. Remove from heat, and let sit 10 minutes before thinly slicing.
• In large bowl, beat Bisquick Heart Smart® mix, milk, eggs and a few pinches of salt and pepper with whisk until well combined.
• Heat omelet pan on stove over medium heat. Add one-fourth of the egg mixture, and cook until top is set. Sprinkle half of the omelet with 1 oz blue cheese and one-fourth of the steak slices. Using spatula, gently fold other half over filling. Cook 1 to 2 minutes longer or until blue cheese is nice and melty.
• Transfer to plate; repeat to use up egg mixture and filling. Arrange half of a sliced avocado on each plate with the omelet. Serve immediately.

STEAK 'N EGGS BREAKFAST CASSEROLE

Steps:

• In a large bowl, combine steak, salt & pepper, tossing to coat.
• In a large skillet, heat oil over medium high heat. Add steak; saute 5 minutes. Add garlic, onion & mushrooms; saute 4 minutes or until veggies are tender.
• In a 3 qt or 13" X 9" baking dish, place muffins evenly over bottom. Top with steak mixture. Sprinkle everly with cheese & seasoning.
• In large bowl, beat eggs & cream until combined; pour over casserole. Cover & refrigerate for a least 8 hours.
• Remove casserole from frige & let stand at room temp for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake casserole 1 hour & 10 - 20 minutes or until eggs are set in center, covering with foil, if needed, to prevent excess browning. Let stand 10 minutes before serving.