Quick & Savory Hearty Vegetable, Steak and Eggs Recipe

Weekends call for a robust steak and eggs fusion that combines bold, hearty vegetable flavors for an incredible morning feast.

This steak and eggs recipe delivers a protein-packed punch that energizes your entire day.

Lean cuts of beef pair perfectly with farm-fresh eggs and seasonal vegetables, creating a balanced and satisfying meal.

Crisp bell peppers, tender onions, and juicy steak come together in a skillet that promises maximum flavor with minimal effort.

Each bite delivers a symphony of textures and robust seasonings that awaken your taste buds.

Rich, savory elements blend seamlessly, transforming a simple breakfast into a gourmet experience.

Savor this delightful dish that promises to become your new weekend breakfast favorite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 540 kcal

Servings: 4

Gather Ingredients for Vegetable, Steak and Eggs

• Salt: Enhances meat's natural flavors and tenderizes the steak.
• Black Pepper: Adds sharp, aromatic warmth to the dish.
• Garlic Powder: Delivers intense, concentrated garlic essence without moisture.

• Bell Peppers: Brings vibrant colors and sweet crunch to the vegetable medley.
• Zucchini: Offers delicate texture and mild, fresh vegetable flavor.
• Onion: Provides sweet, caramelized depth when sautéed.
• Spinach: Adds nutritious, tender leafy green element with earthy undertones.
• Fresh Herbs: Sprinkle bright, aromatic garnish for final flavor boost.
• Avocado: Optional creamy topping with rich, buttery texture.

• Steak: Choose tender cuts like sirloin or flank for quick, juicy results.
• Eggs: Versatile protein that can be prepared to personal preference.
• Olive Oil: Creates smooth cooking surface and adds subtle fruity notes.
• Hot Sauce: Optional spicy condiment for extra kick.

Tools That Help You Pull Off Steak, Eggs, and Veggies in Sync

• Large skillet: Essential for sautéing vegetables and cooking steak and eggs, preferably cast iron or non-stick.
• Cutting board: Needed for slicing vegetables and preparing steak.
• Chef's knife: Sharp knife for precise vegetable and steak cutting.
• Spatula: Used for flipping steak and stirring vegetables.
• Measuring spoons: For accurate seasoning with salt, pepper, and garlic powder.
• Plates: To serve the final dish and arrange steak, vegetables, and eggs.

Cooking Vegetable, Steak and Eggs for a Hearty Breakfast

• Prep the Steak

Season the steak slices with zesty spices, letting the flavors dance across the meat’s surface.

• Sizzle the Vegetables

Warm a skillet and toss in colorful bell peppers, zucchini, and onions. Let them caramelize and soften, then gently fold in fresh spinach until it wilts with a vibrant green shine.

• Sear the Protein

In the same sizzling pan, quickly brown the steak slices, creating a golden crust while keeping the inside tender and juicy.

• Fry the Eggs

Crack eggs into the hot skillet, cooking them to your perfect preference – whether you love runny yolks or prefer them fully set.

• Create Your Masterpiece

Arrange the vegetables and steak on plates, crown them with the freshly cooked eggs, and add a sprinkle of herbs. Kick up the flavor with a dash of hot sauce or creamy avocado slices if you’re feeling adventurous.

Tips for Timing and Texture in Vegetable, Steak and Eggs

• Use a meat thermometer to check internal temperature for precise doneness – 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Slice vegetables and steak in advance, store separately in airtight containers for quick weekday morning assembly, saving precious cooking time.
• Skip starchy vegetables like onions for lower-carb options. Replace with low-carb alternatives like cauliflower or radishes to maintain nutritional balance.
• Swap steak with grilled portobello mushrooms or firm tofu for a plant-based protein option that delivers similar hearty texture and flavor profile.
• Experiment with different seasoning blends like Cajun, Mediterranean, or Asian-inspired spice mixes to transform the basic recipe into an exciting global-inspired breakfast experience.

Serving Vegetable, Steak and Eggs with Minimal Effort

• Breakfast Power Plate: Layer the colorful veggies and steak as a hearty foundation, then crown with perfectly cooked eggs for a protein-packed morning feast.
• Protein-Packed Meal Prep: Portion this dish into meal prep containers for quick grab-and-go lunches that will keep you energized throughout the day.
• Flavor Boost Additions: Sprinkle crumbled feta cheese, drizzle chimichurri sauce, or add sliced jalapeños to elevate the dish's taste profile and add exciting texture.
• Weekend Brunch Centerpiece: Serve family-style on a large platter with crispy toast or warm tortillas for a delicious weekend gathering that impresses everyone at the table.

How to Save Leftover Steak, Veggies, and Eggs Without Losing Flavor

• Prep ingredients ahead by chopping vegetables and slicing steak the night before, saving 15-20 minutes during cooking time.
• Store leftover components separately in airtight containers for maximum freshness. Cooked steak and vegetables stay good for 3-4 days in the refrigerator.
• Gently warm steak and vegetables in a skillet over medium-low heat to maintain texture. Add fresh eggs when reheating for best taste and quality.
• Double the recipe and create multiple meals. This dish works perfectly for breakfast, lunch, or dinner, offering versatile protein-packed nutrition throughout the week.

Hearty Vegetable, Steak and Eggs Recipe

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4.8 from 23 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Hearty Southern-style “vegetable, steak and eggs” delivers a comforting breakfast classic with robust flavors and protein-packed goodness. Crispy steak, fluffy eggs, and garden-fresh vegetables combine into a satisfying morning meal perfect for hungry diners craving a substantial start.

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Ingredients

Scale 1x2x3x

• ¾ lb (340 g) flank steak or sirloin, thinly sliced
• 4 large eggs
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, sliced into half-moons
• ½ small red onion, sliced
• 2 cups baby spinach
• 1 tbsp olive oil or butter
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish
• Hot sauce or avocado, for serving

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Instructions

1. Seasoning: Coat sliced steak with salt, pepper, and garlic powder to enhance flavor profile and create a robust taste foundation.
2. Vegetable Preparation: Ignite olive oil in a capacious skillet over medium-high temperature. Introduce bell peppers, zucchini, and onion, sautéing until they transform into tender, caramelized morsels. Incorporate spinach, allowing it to wilt swiftly. Transfer vegetables to a holding plate.
3. Steak Searing: Utilize the identical skillet to seal steak slices, creating a golden-brown exterior while maintaining interior tenderness. Execute precise cooking for optimal texture and flavor development.
4. Egg Technique: Delicately crack eggs into the scorching skillet, employing preferred preparation method – whether sunny side up, over-easy, or scrambled to individual preference.
5. Culinary Composition: Artfully distribute roasted vegetables and expertly seared steak across serving plates. Crown with perfectly cooked eggs. Elevate presentation by garnishing with fresh herbs. Optional embellishments include vibrant hot sauce or creamy avocado slices for additional complexity.

Notes

• Choose medium-rare to medium steak for optimal tenderness and flavor, ensuring it remains juicy without overcooking.
• Use high heat and avoid overcrowding the pan to achieve proper caramelization and prevent steaming vegetables.
• Fresh herbs like parsley, chives, or basil can elevate the dish’s overall taste and provide a bright, fresh finish.
• Swap steak for plant-based protein like tofu or tempeh for vegetarian version, and use dairy-free alternatives for those with lactose restrictions.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 200 mg