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By Katie Moseman 6 Comments
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This post is sponsored by the Certified Angus Beef ® brand in conjunctionwith a social media campaign through Sunday Supper LLC. All opinions are my own.
This keto diet friendly steak and egg breakfast bowl combines marinated flank steak plus scrambled eggs along with sliced avocado, all garnished with flake salt and cracked black pepper.
Steak and Egg Breakfast Bowl (Keto)
Some days it seems like everyone I know is going keto.
The keto diet, if you haven’t heard, is a low carb diet that’s been around since the 1920s. The idea behind the modern application of the keto diet is to lose weight by cutting out carbs and consuming more healthy fats and protein along with low carbohydrate veggies.
I may not follow a strict keto diet, but I do enjoy a healthy dose of good fat and protein, especially at breakfast. It keeps my energy level on an even keel so that I’m not reaching for snacks between breakfast and lunch.
This steak and egg breakfast bowl is an excellent way to start the day. I love to use Certified Angus Beef ® brand beef for this recipe. It’s not just your average beef. To earn theCertified Angus Beef ® brand name, cattle must pass 10 Quality Specifications that cover marbling, maturity, sizing, appearance, and tenderness. Those standards ensureflavorful, tender and juicy beef, every time.
You can findCertified Angus Beef ® brand beef using the store and restaurant locator.
Screenshot of the Certified Angus Beef ® brand store locator
You can also join me in theCertified Angus Beef ® Kitchen group on Facebook to discuss recipe technique and more. Stop by and say hi!
Did you know that flank steaks are usually 1.75 pounds? You’ll end up using approximately half of the cooked flank steak to make this recipe.
So that means you’ll have half of the steak left over, which you can save for the next morning if you’d like to make another pair of steak and egg breakfast bowls, or you can repurpose it for fajitas, nachos, rice or noodle bowls, or any other recipe that calls for cooked flank steak.
5 from 5 votes
Steak and Egg Breakfast Bowl (Keto Friendly)
This keto diet friendly steak and egg breakfast bowl combines marinated flank steak plus scrambled eggs along with sliced avocado, all garnished with flake salt and cracked black pepper.
CourseBreakfast, Brunch
CuisineAmerican, Gluten Free, Keto, Low Carb
Prep Time 5 minutes
Cook Time 15 minutes
Marinade 1 hour
Total Time 20 minutes
Servings 2
Calories 692 kcal
Author Katie Moseman
Ingredients
Marinade
- 1/4cupolive oil
- 2tablespoonsWorcestershire sauce
- 1tablespoonDijon mustard
Steak and Egg Breakfast Bowl
- 1 3/4poundsflank steak, marinatedCertified Angus Beef ® brand
- 4large eggs
- 1tablespoonheavy cream
- 2teaspoonsbutter
- 1avocado
- saltflake, if you have it
- black pepperfreshly crack, if you have it
Instructions
Marinade
Whisk together the olive oil, Worcestershire sauce, and Dijon mustard. Coat the flank steak all over, cover it, and allow it to marinade for 1 hour, or overnight.
Steak and Egg Breakfast Bowl
Preheat a nonstick skillet over medium high heat. Once the skillet is hot, place the flank steak in the skillet and cook for 4 minutes, undisturbed and uncovered. Flip the steak and cook for 4 more minutes. Remove the steak and cover loosely to rest.
Remove the pan from the heat and let it cool down while you prepare the eggs.
Beat together the eggs and heavy cream. Once the skillet is cool enough, you can wipe it clean and place it back on the burner, this time over medium-low heat. Heat the pan until hot, then add the butter. It should foam lightly and sizzle very gently.
Pour the beaten eggs into the pan. Cook until a layer of cooked egg forms on the bottom of the pan (about 1 or 2 minutes), then gently push the layer of cooked egg into the center of the pan, allowing the uncooked eggs to run onto the pan surface. Continue to cook for another 2 minutes, gently moving or turning the cooked eggs, until they are no longer liquid.
Divide the scrambled eggs between 2 bowls. Slice half of the cooked steak across the grain in thin slices, then divide the slices between the two bowls. Slice the avocado and divide the slices between the two bowls. Garnish with salt and pepper, then serve immediately.
Store the remaining flank steak for future breakfast bowls or other recipes with flank steak.
Recipe Notes
Remember, the whole flank steak (cooked) makes 4 servings of steak. You'll only use 2 servings in this recipe. Save the remaining half for the next day's steak and egg breakfast bowls, or use in any recipe that calls for flank steak.
Nutrition Facts
Steak and Egg Breakfast Bowl (Keto Friendly)
Amount Per Serving
Calories 692Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 14g88%
Cholesterol 436mg145%
Sodium 500mg22%
Potassium 1247mg36%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 2g2%
Protein 45g90%
Vitamin A 855IU17%
Vitamin C 12.3mg15%
Calcium 110mg11%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
This looks sooo DELICIOUS! What a fantastic way to start the day. We’re stocking up on avocados and this breakfast IS HAPPENING tomorrow! Thanks for including the #BestAngusBeef in your breakfast routine!Reply
Katie Moseman
My pleasure! It sure started my day off right. 🙂
Reply
Steak for breakfast is ALWAYS a good idea! And love that avocado in there. Such a great way to start the day!Reply
Antonella
Did this with fried egg instead of omelette. The runny centre binds everything together and it was delicious. Also added some hot sauceReply
María B de Glawe
Delicious,exquisite and sexy. I always make my eggs with 35% cream, excellent. My congratulations.Reply
Mayte
Delicious,exquisite. I always make my eggs with 35% cream, excellent. My congratulations. Was my first class at Le Cordon Bleu.Reply
