Leftover Steak and Potato Breakfast
Transform your leftovers into a hearty morning feast with this Leftover Steak and Potato Breakfast recipe! Perfect for using up last night's dinner, this skillet dish combines tender cubes of steak, golden potatoes, and vibrant veggies like bell peppers and onions, all sautéed to perfection. Topped with gooey melted cheddar cheese and crowned with eggs cooked just the way you like, this breakfast is a satisfying blend of savory flavors and textures. Ready in just 25 minutes, it’s an easy and delicious way to start your day while reducing food waste. Finish with a sprinkle of fresh parsley for a touch of brightness, and enjoy this comforting dish that’s ideal for busy mornings or weekend brunches.
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Recipe Information
Ingredients
- 1 cup (cubed or sliced) Leftover steak
- 1 cup (cubed or sliced) Leftover potatoes
- 4 large Eggs
- 2 tablespoons Butter
- 2 cloves (minced) Garlic
- 0.5 cup (diced) Onion
- 0.5 cup (diced) Bell pepper
- 0.5 cup (shredded) Cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Set all ingredients out and prep by dicing the steak, potatoes, onion, and bell pepper if not already prepared.
Heat 1 tablespoon of butter in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes until softened and fragrant.
Add the minced garlic and sauté for another 30 seconds, stirring to prevent burning.
Add the leftover steak and potatoes to the skillet, stirring to combine with the vegetables. Season with salt and black pepper.
Cook the mixture for 5-6 minutes, flipping occasionally, until everything is heated through and slightly crispy on the edges.
In a separate nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat.
Crack the eggs into the skillet and cook them to your preferred style (sunny-side-up, over-easy, or scrambled). Season with a pinch of salt and pepper.
Once the eggs are cooked, remove them from the heat and set aside.
Sprinkle the shredded cheddar cheese over the steak and potato mixture in the skillet and allow it to melt, about 1 minute.
Divide the skillet mixture onto two plates and top each serving with two eggs.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.0 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 441 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2604 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
