Steak & Egg Breakfast (low carb, keto)

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4 from 60 votes

Steak & Egg Breakfast (low carb, keto)

20 minutes
Calories 750kcal


  • 8 ounces cube steaks
  • 4 large eggs
  • 2 tablespoons butter (divided)
  • 2 ounces cheddar cheese
  • 8 ounces asparagus (divided)


  • Preparation: Trim the asparagus and place into a microwaveable dish.
  • Add 1 tablespoon water and cover with plastic wrap.
  • Cube Steak: Season both sides of the cube steaks with salt and pepper.
  • Heat a medium cast iron skillet over medium heat.
  • When hot, add 1 tablespoon of butter and swirl to coat the bottom.
  • Add the seasoned cube steaks and cook 3 - 4 1/2 minutes per side (or longer) depending on your preferred level of doneness.
  • I like my cube steak more done! (While steaks are cooking start on the eggs!) Remove the cooked cube steaks to a place and tent gently with foil.
  • Cheesy Scrambled Eggs: While the steaks are cooking, place a medium non-stick pan over medium heat.
  • crack 4 eggs into a medium bowl and add 2 ounces of grated cheese.
  • Mix together with a fork.
  • When the pan is hot, add 1 tablespoon of butter and swirl to coat the pan.
  • Add the egg mixture to the pan and leave it alone for a few moments while it cooks on the bottom.
  • gently scrape the cooked egg to the center of the pan with a rubber spatula.
  • Break up the center with the spatula and turn off the heat.
  • Every 30 seconds or so, gently push the cooked egg to the center of the pan and gently break-up and fold the mixture.
  • There should be just enough residual heat to make nice custardy eggs.
  • Asparagus: While the eggs are cooking, place the asparagus into the microwave and cook on high power for about 2 minutes.
  • Let it sit in the microwave until the eggs are ready.
  • Serve: Place one cube steak on each plate, add half of the asparagus and season it with salt and pepper.
  • Place half of the cheesy eggs on top and season with salt and pepper.


Calories: 750kcal

Originally posted 2019-02-20 18:37:46.

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