Steak Breakfast Plate with Scrambled Eggs & Cinnamon Rolls

Steak Breakfast Plate with Scrambled Eggs & Cinnamon Rolls

A hearty breakfast dish combining succulent steak, fluffy scrambled eggs, and warm cinnamon rolls, perfect for family gatherings and special occasions.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

For the Steak and Eggs

1.5 lbs ribeye or sirloin steak Look for well-marbled cuts for best flavor and tenderness.
1 tbsp olive oil
1 tsp garlic powder
1 tsp salt
0.5 tsp black pepper
2 tbsp chopped chives For garnish.
6 large eggs
2 tbsp butter Can be replaced with vegan butter for dairy-free.
2 tbsp milk Use almond milk for a dairy-free option.
3 cups potatoes, diced
0.5 tsp paprika

For the Cinnamon Rolls

2 prepared cinnamon rolls Can substitute with gluten-free cinnamon rolls if needed.
vanilla icing For topping the cinnamon rolls.

Method

Preparation

Preheat your oven to 425°F (220°C).
Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper. Roast in the oven for 25–30 minutes, ensuring they develop a golden-brown color.
Bake the cinnamon rolls according to package directions.

Cooking

Season the steak generously with garlic powder, salt, and pepper. Sear in a hot skillet for 3–5 minutes per side until caramelized.
Whisk together the eggs, milk, salt, and pepper. Cook in a skillet with butter over medium-low heat, stirring gently until they form soft curds.

Assembly

Plate the sliced steak next to a scoop of fluffy scrambled eggs, add crispy breakfast potatoes, and finish with warm cinnamon rolls garnished with freshly chopped chives.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze components separately for up to 3 months. Reheat steak and eggs gently to avoid drying out.