Steak Breakfast Skillet
Yield: 4 Servings
Ingredients:
- 1 Tablespoon vegetable oil, divided
- 1 pound steak (such as ranch steak), trimmed
- Salt and pepper to taste
- 2 medium potatoes, scrubbed with clean vegetable brush under running water, diced (about 2 cups)
- ½ red pepper, scrubbed with clean vegetable brush under running water, diced
- ½ medium onion, scrubbed with clean vegetable brush under running water, diced
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 4 eggs
Directions:
- Wash hands with soap and water.
- Pat the steak dry and season with salt and pepper, if desired.
- In a large skillet, heat ½ tablespoon oil over medium heat. Add the steak and cook for 4-5 minutes. Flip the steak and cook for another 4 minutes, or until the internal temperature reaches 145°F on a food thermometer. Set aside and keep warm.
- Return the skillet to medium heat. Add the remaining ½ tablespoon of oil. Add potatoes and cook for 8-10 minutes, stirring occasionally.
- Add peppers, onion, smoked paprika and garlic powder. Cook an additional 5-6 minutes.
- Turn the heat down to medium low. Use the back of a spoon to create four wells for the eggs. Crack an egg into each well, cover, and gently simmer for 8 minutes, or until eggs are set. Wash hands with soap and water after cracking raw eggs.
- Cube the steak into bite-sized pieces. Top the potato and egg mixture with the steak and serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
