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Close-up shot of Steak and Eggs Breakfast Bowl on a plate.

High Protein Steak and Eggs Breakfast Bowl Recipe

Chef Jenn
This high-protein steak and eggs breakfast bowl layers crispy hash browns, seared sirloin, a fried egg, and melted cheddar under a bright cilantro-parsley chimichurri. It's a steakhouse-style breakfast with about 35 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings
Calories 684 kcal

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

Serving: 1bowlCalories: 684kcalCarbohydrates: 30gProtein: 35gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.02gCholesterol: 281mgSodium: 500mgPotassium: 1072mgFiber: 4gSugar: 5gVitamin A: 2338IUVitamin C: 97mgCalcium: 293mgIron: 5mg

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.

Keyword high protein steak and eggs breakfast bowl, protein breakfast bowl, sirloin steak breakfast bowl, steak and eggs breakfast, steakhouse breakfast
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