Print
Steak and egg breakfast bowl with fork, mug, and half avocado

Steak and Egg Breakfast Bowl (Keto Friendly)

This keto diet friendly steak and egg breakfast bowl combines marinated flank steak plus scrambled eggs along with sliced avocado, all garnished with flake salt and cracked black pepper.

Course Breakfast, Brunch
Cuisine American, Gluten Free, Keto, Low Carb
Prep Time 5 minutes
Cook Time 15 minutes
Marinade 1 hour
Total Time 20 minutes
Servings 2
Calories 692 kcal
Author Katie Moseman

Ingredients

Marinade

  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard

Steak and Egg Breakfast Bowl

  • 1 3/4 pounds flank steak, marinated Certified​ ​Angus​ ​Beef​ ​®​ ​brand
  • 4 large eggs
  • 1 tablespoon heavy cream
  • 2 teaspoons butter
  • 1 avocado
  • salt flake, if you have it
  • black pepper freshly crack, if you have it

Instructions

Marinade

  1. Whisk together the olive oil, Worcestershire sauce, and Dijon mustard.  Coat the flank steak all over, cover it, and allow it to marinade for 1 hour, or overnight.

Steak and Egg Breakfast Bowl

  1. Preheat a nonstick skillet over medium high heat.  Once the skillet is hot, place the flank steak in the skillet and cook for 4 minutes, undisturbed and uncovered.  Flip the steak and cook for 4 more minutes.  Remove the steak and cover loosely to rest.

  2. Remove the pan from the heat and let it cool down while you prepare the eggs.  

  3. Beat together the eggs and heavy cream.  Once the skillet is cool enough, you can wipe it clean and place it back on the burner, this time over medium-low heat.  Heat the pan until hot, then add the butter.  It should foam lightly and sizzle very gently.

  4. Pour the beaten eggs into the pan.  Cook until a layer of cooked egg forms on the bottom of the pan (about 1 or 2 minutes), then gently push the layer of cooked egg into the center of the pan, allowing the uncooked eggs to run onto the pan surface.  Continue to cook for another 2 minutes, gently moving or turning the cooked eggs, until they are no longer liquid.

  5. Divide the scrambled eggs between 2 bowls.  Slice half of the cooked steak across the grain in thin slices, then divide the slices between the two bowls.  Slice the avocado and divide the slices between the two bowls.  Garnish with salt and pepper, then serve immediately.

  6. Store the remaining flank steak for future breakfast bowls or other recipes with flank steak.

Recipe Notes

Remember, the whole flank steak (cooked) makes 4 servings of steak.  You'll only use 2 servings in this recipe.  Save the remaining half for the next day's steak and egg breakfast bowls, or use in any recipe that calls for flank steak.

Nutrition Facts
Steak and Egg Breakfast Bowl (Keto Friendly)
Amount Per Serving
Calories 692 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 14g 70%
Cholesterol 436mg 145%
Sodium 500mg 21%
Potassium 1247mg 36%
Total Carbohydrates 13g 4%
Dietary Fiber 6g 24%
Sugars 2g
Protein 45g 90%
Vitamin A 17.1%
Vitamin C 14.9%
Calcium 11%
Iron 29.9%
* Percent Daily Values are based on a 2000 calorie diet.