High Protein Steak and Eggs Breakfast Bowl: 35g Protein Per Serving
Add Preferred SourceI build this high-protein Steak and Eggs Breakfast Bowl on mornings when I want something that tastes like a steakhouse dinner but still counts as breakfast. Crispy potatoes on the bottom, a seared steak on top, and a fried egg to tie it together. It’s the kind of high-protein steak-and-eggs breakfast bowl that keeps me full past lunch, and it’s so freaking good!
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I make this on weekend mornings when I have a little more time to let the steak rest properly, though it comes together faster than you’d think once the hash browns are in the skillet. You can also use leftover steak that you’ve grilled or broiled. And, it’s great for meal prepping; one steak will get you through several meals!
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Chef Jenn’s Take on High Protein Steak and Eggs Breakfast Bowl
Most steak and egg bowls go wrong in one of two places: the steak gets overcooked while you’re juggling the hash browns, or the whole bowl turns into a lukewarm pile by the time everything’s plated. Searing the steak last and slicing it thin solves both problems at once, since a rested, thinly sliced steak reheats in the pan in about 30 seconds without drying out.
The key is treating this like a stir-fry at the end. Build everything separately, then add the steak back to the same skillet with the vegetables just long enough to warm through. That’s what keeps the potatoes crisp and the steak from turning gray.
What You’ll Love About High Protein Steak and Eggs Breakfast Bowl
- It’s a full plate of protein and vegetables in one bowl, so there’s no scrambling to make a side dish to round out the meal.
- The chimichurri takes five minutes and does double duty as a sauce for the bowl and a topping for leftover steak all week.
- Everything cooks in one skillet, so cleanup is one pan instead of three.
Ingredients
For the bowl
- Steak – I like skirt steak for this, but tender sirloin will also work. Just trim the visible fat before cooking. Flank or flat iron steak works as a swap; just adjust the sear time for thickness.
- Avocado oil – Any neutral, high-smoke-point oil works here. Skip butter for the sear; it burns before the hash browns crisp.
- Frozen shredded hash browns – Thaw and pat them completely dry. Wet potatoes steam instead of crisping.
- Yellow onion – White onion works as a swap if that’s what you have on hand.
- Red and green bell pepper – Any color works. Use just one color if you’re shopping for less.
- Steak seasoning blend – A coarse blend of pepper, garlic, and salt works best. Skip pre-ground seasoned salts, they get lost under the char.
- Eggs – Fry to your preference, but a soft yolk becomes the bowl’s sauce, so I don’t recommend cooking them hard here.
- Shredded cheddar – Pre-shredded is fine, though it melts a little less smoothly than cheese you shred yourself.
- Green onions – Chives work as a substitute if that’s what you have.
For the chimichurri
- Fresh parsley and cilantro – Use just one if that’s all you have, and double the amount.
- Garlic – Fresh only. Jarred garlic loses its punch in an uncooked sauce like this.
- Lime juice – Bottled juice works in a pinch, but fresh has noticeably more brightness here.
- Crushed red pepper flakes – Skip if you’re sensitive to heat, or double it if you like more kick.
- Extra-virgin olive oil – This is what binds the sauce together. Don’t swap in a heavier oil.
How to Make High Protein Steak and Eggs Breakfast Bowl
Scroll down for the full recipe card with exact measurements and printable instructions.
Start the chimichurri first. Stir the parsley, cilantro, garlic, lime juice, red pepper flakes, and salt together, then whisk in the olive oil. Let it sit while you cook everything else. It only gets better as it rests.
Season the steak and set it aside. Get your hash browns going in a hot, oiled skillet, pressed into an even layer. Leave them alone for several minutes so they actually develop a crust instead of steaming.
Once the hash browns are golden, add the onion and let it soften for a few minutes before stirring in the peppers with the rest of the seasoning. Cook just until the peppers lose their raw edge, then move the whole mixture to a plate.
Sear the steak in the same skillet the vegetables just came out of. That leftover fond in the pan is doing a lot of the flavor work here. Let it rest on a cutting board for a full five minutes before slicing thin against the grain.
Return the sliced steak to the skillet with the onions and peppers, just long enough to warm everything back through. Fry your eggs while that happens.
Build the bowls. Hash browns on the bottom, then steak and vegetables, a fried egg, cheese, and green onions on top. Finish with a drizzle of chimichurri and serve right away.
Make It A Meal
If you’re feeding more than one appetite at the table, this bowl pairs well with something on the sweeter side to round things out. I like setting out Carrot Muffins with Streusel Topping or Banana Oatmeal Muffins so there’s a grab-and-go option for anyone who wants it.
For a full weekend brunch spread, add Bacon Pancakes to the table. It keeps the protein theme going without repeating the steak and eggs.
Storage
Store the components separately in airtight containers in the fridge for up to 3 days. The chimichurri actually keeps well and is worth making extra of. Reheat the steak and hash browns in a hot skillet rather than the microwave to keep the potatoes from turning soft, and fry a fresh egg for each bowl instead of reheating a cooked one.
Frequently Asked Questions
Yes. The chimichurri keeps for several days in the fridge, and you can dice the onions and peppers the night before. The steak and hash browns are best cooked fresh, since both lose their texture when reheated from fully cooked.
Flat iron or flank steak both work well here. Since they’re thinner cuts, reduce the sear time slightly and check for doneness a minute or two earlier than the recipe states for sirloin.
Yes, this recipe multiplies easily. Cook the steak in batches rather than crowding the pan, since too much steak at once will steam instead of sear.
Yes, just leave off the shredded cheese. The chimichurri and egg yolk still give the bowl plenty of richness without it.
High Protein Steak and Eggs Breakfast Bowl Recipe
Ingredients
For the breakfast bowl:
- 1 pound skirt steak
- 2 tablespoons avocado oil divided
- 16 ounces frozen shredded hash browns thawed
- 1 cup yellow onion diced
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 2 teaspoons steak seasoning blend divided
- 4 large eggs
- 1 cup sharp cheddar cheese shredded
- 2 green onions thinly sliced
For the chimichurri:
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 2 cloves garlic finely minced
- juice of 1 lime about 2 tablespoons
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- ⅓ cup extra-virgin olive oil
Instructions
- Stir the parsley, cilantro, garlic, lime juice, red pepper flakes, and salt together in a small bowl. Whisk in the olive oil and set the chimichurri aside to rest.
- Season the steak with 1 teaspoon of the steak seasoning blend.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the hash browns, press into an even layer, and cook undisturbed for 5 to 6 minutes until deeply golden. Flip in sections and continue cooking until crisp.
- Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Stir in the bell peppers and remaining teaspoon of seasoning. Cook for 2 to 3 minutes until crisp-tender. Transfer the hash brown mixture to a plate and keep warm.
- Add the remaining tablespoon of oil to the skillet and sear the steak for 3 to 5 minutes per side, or to your preferred doneness. Rest on a cutting board for 5 minutes, then slice thinly against the grain.
- Return the sliced steak to the skillet with the onions and peppers and toss for about 30 seconds, just until warmed through.
- Fry the eggs to your preferred doneness.
- Divide the hash brown mixture among 4 bowls. Top each with steak, a fried egg, ¼ cup cheddar, and sliced green onions.
- Drizzle with 1 to 2 tablespoons of chimichurri and serve immediately.
Notes
Recipe Card Tips
- Sear the steak in the same skillet you just cooked the vegetables in. The leftover fond adds flavor you can’t get from a clean pan.
- Let the steak rest a full 5 minutes before slicing. Cutting sooner lets the juices run out onto the board instead of staying in the meat.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
