Steak, Bacon and Egg Breakfast Sandwich Recipe

Name: Steak, Bacon and Egg Breakfast Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked steak of your choice (I used leftover ribeye) cut up into small bite sized pieces; 4 slice cooked and roughly chopped bacon; 4 eggs, scrambled; 2 tbsp milk; 1/2 cup shredded Monterey Jack cheese; 1/2 tsp garlic powder; 1 tbsp spicy steak seasoning; 4 crusty rolls, toasted; 2 tbsp mayonnaise; 1 tbsp spicy steak seasoning; 1 cayenne pepper to taste; 1 jalapenos for topping (optional)

Servings: persons

1 cup cooked steak of your choice (I used leftover ribeye) cut up into small bite sized pieces
4 slice cooked and roughly chopped bacon
4 eggs, scrambled
2 tbsp milk
1/2 cup shredded Monterey Jack cheese
1/2 tsp garlic powder
1 tbsp spicy steak seasoning
4 crusty rolls, toasted
2 tbsp mayonnaise
1 tbsp spicy steak seasoning
1 cayenne pepper to taste
1 jalapenos for topping (optional)

1
Scramble eggs and milk.
2
Spray a skillet with nonstick cooking spray.
3
Heat the skillet on medium high heat.
4
Add steak and stir for 2 to 3 minutes until steak is heated through.
5
Add eggs to the skillet and continually stir until eggs are almost set.
6
Add in cheese, bacon, garlic powder and spicy steak seasoning.
7
Continue to cook until eggs are set about another 3 or 4 minutes.
8
Remove from heat.
9
Toast the crusty rolls and set aside.
10
Combine mayo, dijon mustard and spicy steak seasoning.
11
Smear as much as you prefer on both sides your roll.
12
Spoon the egg mixture on the bottom half of the roll.
13
On the top half, add jalapenos.
14
Serve and enjoy!

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cooked steak of your choice (I used leftover ribeye) cut up into small bite sized pieces, 4 slice cooked and roughly chopped bacon, 4 eggs, scrambled, 2 tbsp milk, and more.

Yes, Steak, Bacon and Egg Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak, Bacon and Egg Breakfast Sandwich

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