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Cheesy Steak & Egg Breakfast Skillet with Buttery Biscuit Crust
Indulge in a savory breakfast skillet with juicy steak, fluffy eggs, gooey cheese, and a buttery biscuit crust. Start your day with ultimate comfort!
Imagine waking up to the tantalizing aroma of sizzling steak, melting cheese, and a flaky, buttery biscuit crust. Our Cheesy Steak & Egg Breakfast Skillet is an indulgent symphony of flavors and textures that will make your mornings unforgettable. This dish combines tender, juicy steak with fluffy scrambled eggs, all nestled under a blanket of gooey cheddar cheese and a crisp biscuit topping. Perfect for a lazy weekend morning or to impress guests at brunch, this skillet is an explosion of comfort and indulgence.
This recipe is incredibly easy to make, yet feels like a luxurious treat. The savory richness of the steak is perfectly balanced by the creamy eggs, while the cheese adds a delightful gooeyness that ties everything together. The biscuit crust not only provides a satisfying crunch but also soaks up all the delicious juices from the steak and eggs. It's a meal that promises satisfaction with every bite and sets the tone for a day filled with flavor and joy.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Mediterranean
Indulge in a savory breakfast skillet with juicy steak, fluffy eggs, gooey cheese, and a buttery biscuit crust. Start your day with ultimate comfort!
Ingredients
- • ribeye steak: 12 oz, cut into bite-sized pieces
- • eggs: 6, beaten
- • heavy cream: 1/4 cup
- • cheddar cheese: 1 cup, shredded
- • butter: 2 tablespoons
- • garlic powder: 1 teaspoon
- • onion powder: 1 teaspoon
- • salt and pepper: to taste
- • refrigerated biscuit dough: 1 can (8 biscuits)
- • olive oil: 1 tablespoon
- • fresh chives: 2 tablespoons, chopped (for garnish)
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Heat a large ovenproof skillet over medium-high heat and add the olive oil. Once hot, add the ribeye steak pieces and sear until browned on all sides, about 4-5 minutes. Season with salt, pepper, garlic powder, and onion powder. Remove the steak from the skillet and set aside.
- 3 In the same skillet, reduce the heat to medium and add the butter. Pour in the beaten eggs and heavy cream, gently stirring to create soft curds. Cook until slightly set but still creamy, about 2-3 minutes.
- 4 Return the steak to the skillet, mixing it with the eggs. Sprinkle the shredded cheddar cheese evenly over the top.
- 5 Arrange the refrigerated biscuit dough around the edge of the skillet, creating a border. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the biscuits are golden and cooked through, and the cheese is bubbly and melted.
- 6 Remove from the oven, garnish with fresh chives, and serve hot. Enjoy the cheesy, meaty goodness with each bite!
Serving Suggestions
- • Pair this indulgent breakfast skillet with a side of fresh fruit salad to add a touch of sweetness and balance the richness of the dish. A glass of freshly squeezed orange juice or a mimosa would perfectly complement the savory flavors. For an extra touch of indulgence, serve with a dollop of sour cream or a side of crispy bacon to make it a truly hearty breakfast feast.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the skillet in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes, though the biscuit crust will be best when reheated in the oven.
Ratings & Reviews
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