Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes
This serves 2 but you can double it to serve more.
*2 tsp canola oil
*steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.
*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions
*4 eggs; I used 2 eggs per person.
*hot sauce to taste
*salt and cracked pepper to taste
*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack
*fresh or dried parsley for garnish (optional)
Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.
Add in the steak.
Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.
Turn the heat down to medium. In a bowl whisk together the eggs.
Pour the eggs into the pan over the steak and potatoes. With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste. When the eggs begin to set, sprinkle on the cheese and the hot sauce.
Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.
Place on to plates and sprinkle on the parsley and serve.