A Good Morning Starts Here
This dish is my favorite way to wake up the house. The smell of sizzling steak and onions is just wonderful. It tells everyone that a great day is starting.
I learned this from my own grandma. She said a strong breakfast builds strong people. I still believe that. It matters because it brings everyone to the table, happy and hungry.
The Secret is the Spuds
We start with a crispy hash brown crust. You press those shredded potatoes right into the pan. Doesn’t that smell amazing when it first hits the oven?
Fun fact: Using those Simply Potatoes saves so much time. No peeling! No grating! This little shortcut lets you enjoy the cooking. What’s your favorite kitchen shortcut? I love hearing new ideas.
A Sizzling Skillet Story
One time, my grandson watched me cook the steak. He said it sounded like a tiny orchestra. I still laugh at that. Now I always listen for the sizzle.
You want to see a little brown on the steak. But do not overcook it. It will finish baking later. This step matters because it locks in all the juicy flavor.
Bringing It All Together
Now for the fun part. You layer everything right on top of the crust. Eggs, cheese, steak, and all those lovely veggies. It looks like a beautiful, cheesy puzzle.
The final bake makes the eggs fluffy and the cheese bubbly. Do you like your eggs runny or fully set? I make mine fully set, just how my family likes it.
Your Sunrise Plate Awaits
Let it rest for ten minutes after baking. This is the hardest part! Waiting makes it slice so much better. Then add the fresh tomato and cool sour cream.
That cool, creamy topping is the perfect finish. It makes every bite perfect. This recipe matters because it’s about sharing a hearty meal. What’s the best breakfast you’ve ever shared with someone?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Simply Potatoes Shredded Hash Browns | 1 (20-ounce) bag | |
| Butter | 1/4 cup | melted |
| Salt | 1/2 teaspoon | |
| Green Bell Pepper | 1 | seeded and chopped |
| White Onion | 1/2 large | peeled and chopped |
| Sliced Mushrooms | 1 cup | |
| Vegetable Oil | 1 tablespoon | |
| Sirloin Steak | 1 (1-pound) | trimmed and thinly sliced |
| Eggs | 6 | |
| Shredded Cheddar Cheese | 1 1/2 cups | |
| Tomato | 1 | seeded and diced |
| Sour Cream | for serving |
My Sizzling Sunrise Steak and Eggs
Good morning, sunshine. This dish always reminds me of my grandpa. He was a rancher, up before the sun. A big breakfast kept him going all day. This recipe is my version of his favorite meal. It’s a whole feast in one pan. Doesn’t that smell amazing?
Step 1
Let’s get that oven hot and ready. First, we make our potato crust. Grab your baking dish and spray it lightly. Mix the hash browns with melted butter and salt. Press them down into the pan like you’re tucking them in. Now, into the oven they go for 20 minutes. This gives us time for the fun part.
Step 2
While that bakes, let’s cook our veggies and steak. Heat a little oil in your skillet. Toss in the bell pepper and onion. I love that sizzling sound. Cook them until they smell sweet and look soft. Then add the mushrooms. They get so nice and brown. Now, for the star! Add the thin steak slices. (A hard-learned tip: Don’t overcook the steak now. It will finish in the oven, I promise.) Just sear it until it’s not red on the outside. Set everything aside.
Step 3
The hash brown crust should be golden now. Take it out and turn the oven down. Whisk your eggs in a bowl until they’re bubbly. Pour them right over the hot crust. Now for the layers of goodness. Sprinkle the cheese, then the steak, then all those lovely vegetables. (Be sure to leave any extra liquid behind.) Pop the whole thing back in the oven. In 25 minutes, it will be puffy and perfect. Let it rest for 10 minutes before you cut it. This is the hardest part, waiting!
I love to top mine with fresh diced tomato and a cool spoonful of sour cream. The mix of hot and cold is so good. What’s your favorite breakfast food? Share below!
| Cook Time | 45 minutes |
| Total Time | 50 minutes |
| Yield | 4 servings |
| Category | Breakfast, Brunch |
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change things up. Feel free to play with your food. I still laugh at the time I used spicy sausage instead of steak. My grandson’s eyes got so wide! Here are some fun ideas.
Southwest Fiesta
Swap the steak for seasoned black beans and corn. Use pepper jack cheese for a little kick.
Everything But The Kitchen Sink
Use up leftover veggies from your fridge. Zucchini or spinach would be lovely in here.
Pizza Party Breakfast
Skip the other veggies. Top with pepperoni and mozzarella cheese. Serve with a little marinara sauce for dipping.
Which one would you try first? Comment below!
Serving Your Sunrise Masterpiece
This dish is a full meal all by itself. But I always think a little something on the side makes it special. A pile of sweet, fresh fruit salad is my go-to. The juicy fruit is so nice with the savory eggs. Some buttery, toasted bread is wonderful, too. Perfect for wiping the plate clean.
Now, what to drink? For a cozy morning, a big glass of cold orange juice is perfect. If it’s a special weekend brunch, a spicy Bloody Mary pairs beautifully with the steak. It’s a classic for a reason. Which would you choose tonight?
Keeping Your Steak and Eggs Tasty Later
Let’s talk about storing this wonderful dish. First, let it cool completely. Then, cover it tightly and put it in the fridge. It will be good for about three days.
You can also freeze it for a busy day. I cut it into single portions and wrap them well. This way, you have a whole meal ready to go. It saves so much time and money.
I remember my first time making a big batch. I was so proud. But I didn’t let it cool first. The steam made the whole dish soggy. Now you know my secret mistake!
To reheat, use your oven for the best texture. A toaster oven works great too. This keeps the potatoes from getting soft. A little planning makes weeknight dinners easy.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your hash brown crust not crispy? Press it down firmly in the pan. A loose pack makes a soft crust. A good press gives you that perfect crunch.
Are your vegetables getting watery? Cook them until all the liquid evaporates. I once added soggy mushrooms to my bake. The whole dish was a bit wet. We still ate it, of course!
Is your steak tough? Do not overcook it. It will cook more in the oven. Searing it quickly keeps it tender and juicy. This matters because tender meat makes the whole meal special.
Letting the dish rest is very important. It lets the eggs set up nicely. You get clean slices instead of a runny mess. This simple step builds your cooking confidence.
Which of these problems have you run into before?
Your Quick Steak and Eggs Questions
Q: Is this recipe gluten-free? A: Yes, it is! Just check your hash brown bag to be sure.
Q: Can I make it ahead? A: You can prepare everything the night before. Just assemble and bake in the morning.
Q: What if I don’t have mushrooms? A: No problem! You can use spinach or just leave them out.
Q: Can I make a smaller portion? A: Of course. Just use a smaller pan and cut the recipe in half.
Q: Any other fun toppings? A: Try sliced avocado or a dash of hot sauce. Fun fact: The sour cream cools everything down perfectly.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe as much as my family does. It fills the kitchen with the best smells. It is a hug on a plate.
I would love to see your creation. Your photos always make my day. Sharing food is how we share love.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Lena Morales.
Hearty Steak and Eggs: Sizzling, savory sunrise plate.:
Description
Fuel your day with a sizzling, savory Steak and Eggs breakfast! This hearty sunrise plate is pure protein-packed perfection for a powerful morning.
Ingredients
Instructions
- Preheat the oven to 425° F. Lightly spray an 8×8 baking dish with nonstick cooking spray. Pour the hash browns, melted butter, and salt into the dish and stir to combine. Lightly press the hash browns evenly into the bottom of the pan and bake uncovered for 20 minutes.
- While the hash browns cook, heat a skillet over medium heat. Add the oil. Once the oil is hot, add the chopped bell pepper, and onion. Cook 5 to 8 minutes or until the onions are translucent and just starting to brown. Add the mushrooms and cook until the mushrooms start to brown. Remove the vegetables from the skillet and set aside. Increase the heat to medium-high. Put the sliced sirloin in the skillet and season generously with salt and pepper. Cook about 3 minutes or just until the outside starts to brown. Don’t overcook. Remove from the heat and set aside.
- Once the hash browns have cooked, remove the dish from the oven. Decrease the oven temperature to 350° F. Crack the eggs in a small bowl and whisk to scramble. Pour the eggs evenly over the hash browns. Sprinkle the cheese over the hash browns. Top with the steak, peppers, onions, and mushrooms. Be sure to discard any liquid that may have collected in the bowl from the steak or vegetables. Return to the oven for 25 minutes. Allow the dish to rest for about 10 minutes before slicing and serving. Serve topped with diced tomato and a dollop of sour cream.
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