I haven’t done one of these in a while, but here it is – another Breakfast Bites post. If you haven’t already, check out the last Grill Memoirs recipe and the SUPP UP. No Bull Meal Planner while you’re at it.

We all like a good classic, and this is one I come back to time and time again. I like it on Sundays, early mornings, when things are nice and quiet and it’s just me, the sizzle of the skillet, and silence.

Let’s get started.

Breakfast Bites: An All American Classic – Steak & Eggs Recipe.

Most of the Breakfast Bites recipes I offer up are lighter, faster, and focus more on getting a nutrient dense breakfast for a busy day ahead. This one’s still nutrient dense, but it’s all about taking your time and enjoying the flavor…and what better way to do it than with a classic, all-American steak & eggs breakfast? Nothing fancy here – just pure unadulterated flavor packed with more nutrients than you think.

Here’s the recipe.

SUPP UP. All American Classic Steak & Eggs Recipe

Makes: 1 serving – no sharing.

Prep Time: 10 minutes. (Longer if you wanna soak the meat overnight)

Cook Time: 15 minutes.

Total Time: 25 minutes.

Items Needed:

• A large mixing bowl
• 2 small mixing bowls
• A fork (or a whisk, but I like to keep things simple)
• A skillet (non-grated) or non-stick frying pan
• Paper towels
• ACV (apple cider vinegar – a few teaspoons) & water mixture (to clean the steak)

Ingredients:

• 200 grams lean beef steak (cut of your choice)
• 3-4 medium sized eggs
• SUPP UP. Seasoning Mix (Get the recipe for it here)
• Butter or coconut oil for cooking (never olive oil – you’ll know why if you have the SUPP UP. At Home Nutrition Guide)
• Rocket or a salad mix
• Salt, Pepper, Paprika
• Whole Milk
• Olive oil (for the salad)
• ACV
• OPTIONAL: Green chilies

Directions:

For the salad:

I recommend doing the salad first because it’s the only cold thing in this meal…and trust me, you’ll want the steak and eggs to be hot.

1. Wash the rocket/salad mix to get any potential grit or dirt off then put it in a bowl.
2. Shake some salt, pepper, and/or paprika on top.
3. Drizzle ACV and olive oil to taste for the final step then set it aside while you cook your steak and eggs.

For the beef steak:

1. Soak your beef steak in the bowl with your ACV & water mixture for 10 minutes, emptying the water and patting it dry.
2. Heat your skillet/pan, adding your beef steak.
3. Let your steak sear briefly bottom-side, while you dust it with the SUPP UP. seasoning mix top-side.
4. Flip the steak, dusting the other side.
5. Keep flipping every 5 minutes until the steak is fully cooked but still tender then plate it out and keep it warm covered in foil on another burner or in the oven.

For the eggs:

1. Whisk your eggs together with some salt, pepper, paprika, and whole milk to your taste.
2. Using the same skillet/pan, scramble your eggs together until cooked.
   1. You can also add in the chopped green chilies if you decided to go with them.
3. Serve them up with your steak and salad.

Nice and straightforward. The trick is to get beef steaks thinly sliced – I’d say 1/4″ at most.

A couple things to cover…

I like this combo a lot because it’s a diner classic but it’s also healthy if you do it right. You get a nice protein hit from the steak and eggs, while the eggs provide some healthy omega 3 fats…114 mg is the long-chain type of omega-3 fatty acid – which practically fits the bill for the right amount you need on a daily.

For the salad, throw in whatever you like as long as you add some nutrient dense greens like I mentioned in the SUPP UP. Nutrition Guides. For a salad dressing I like to use some olive oil (extra virgin), salt & pepper, ACV, and occasionally, some mustard mixed well.

Disclaimer: the prep time depends on how tender you like your steak. If you don’t care, prep time is only 5 minutes. If you do, I’d say leave it to soak in water and ACV (apple cider vinegar) for a couple of hours or the night before. Never cook your meat straight from frozen, because it ends up being tough and it’s a pain to cook quickly.

Here’s the macros for the steak, eggs, and olive oil. Don’t let the cholesterol count throw you – eggs provide good cholesterol – you’ll know this if you read the nutrition guides:

I haven’t added the macros for the salad or seasoning as they’re marginal. This recipe is great for when you want a big hit of protein but also want something packed with flavor.

That’s all, folks.

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Photo Credit:

Feature Image & Photo 1: Uwe Conrad
Photo 2: Los Muertos Crew
Photo 3: Justus Menke