Description
Steak for breakfast just feels a little rebellious—especially when it turns into this fast, hearty Leftover Steak Recipe. With savory steak strips, fluffy scrambled eggs, and creamy avocado, it’s a protein-packed, low-carb breakfast that’s ready in under 10 minutes and made entirely with leftovers.
Ingredients
Scale
- 8 oz leftover steak (NY strip, ribeye, or sirloin)
- 1 tablespoon butter, lard, or avocado oil
- 8 eggs
- 1 ripe avocado
- Salt and pepper, to taste
- Optional: sliced green onions
Instructions
- Slice leftover steak into thin strips.
- Warm a skillet over high heat. Add steak strips and cook for 2–3 minutes until just heated through. Remove from pan.
- Crack eggs into a bowl, whisk until fluffy, and season with salt and pepper.
- Add butter, lard, or oil to the skillet, reduce heat to medium, and pour in eggs. Scramble gently until set, about 3–4 minutes.
- Plate warm steak and scrambled eggs. Add sliced avocado. Top with green onions, salt, and pepper if desired.
Notes
Any steak works—don’t overthink it! For breakfast tacos, serve everything in a warm tortilla. Leftovers keep in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 275mg