Servings: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 8 ounces Cube steak
- 4 large Eggs
- 2 tablespoon Butter divided
- 2-ounce Cheddar cheese
- 8 oz asparagus trimmed
- Salt and pepper
Instructions
- To prepare the asparagus, trim the ends and place them in a microwaveable dish. Add a tablespoon of water and cover the dish with plastic wrap.
- Season both sides with salt and pepper for the cube steak, and heat a medium-sized cast iron skillet over medium heat.
- Add a tablespoon of butter and swirl it around the skillet to coat the bottom. Once hot, add the seasoned cube steaks to the skillet and cook them for 3 to 4 1/2 minutes per side, depending on how well done you prefer. While the steaks cook, prepare the cheesy scrambled eggs by cracking 4 eggs into a medium bowl and adding 2 ounces of grated cheese.
- Mix them with a fork, then heat a medium non-stick pan over medium heat. Add a tablespoon of butter to the pan and swirl it around to coat the pan. Once hot, pour the egg mixture into the pan and leave it for a few moments to cook on the bottom.
- Then, gently scrape the cooked egg to the center of the pan with a rubber spatula, and every 30 seconds or so, push the cooked egg to the center, gently break it up, and fold the mixture until it reaches a nice custardy consistency. While the eggs cook, microwave the asparagus on high power for about 2 minutes and let it sit in the microwave until the eggs are ready.
- To serve, place a cube of steak on each plate, add half of the asparagus, and season with salt and pepper. Add half the cheesy eggs on top and season with salt and pepper.
Nutrition Facts
Calories: 606 kcal
Fat: 46g
Protein: 46g
Carbohydrates: 4g
Fiber: 1g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Beef and Egg Breakfast Bowl
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
