Some Sundays I am like Superwoman; I wake up on the early side, jog, wash my car, clean the house, relax, and then host all my friends for our usual Sunday cookout. Other Sundays, I want to skip straight to the “relax” part of the day. On this particular humid and dreary Sunday (Florida only goes by the “Sunshine State” when it feels like it), relaxing was about the only thing on the agenda in my house- after devouring a steak and egg biscuit and a mimosa or two! So much for a productive day…
Breakfast sandwiches are a very serious thing in my house, especially on the weekends. We make all kinds- generally involving a fried egg and whatever bread, cheese, meat, and/or veggie we have in the house. Lately, my husband had been wanting to try something with steak and eggs. Leftover steak is not the easiest thing to come by, so it took me a few weeks to get around to creating this recipe. It was so worth it!
I love going out to brunch, but sometimes I feel that I am spending money on something I could have easily made, if not made better, at home. This sandwich is a perfect example of that. Who needs a wait and a $50 bill for breakfast when you can have these beauties, in your pjs, at home?
Enjoy! (Don’t drink too many mimosas or you won’t go to work tomorrow!)
P.S. If you don’t want to make a lot of steak and egg biscuits at once, use the remaining uncooked biscuits to make our version of chicken pot pie and just cut the recipe in half. Also, feel free to use deli roast beef in place of the steak for the sandwiches- a bit more convenient and still tastes great!
- 1 can biscuit dough
- Pan spray
- 8 eggs
- 1/2 cup green bell pepper, sliced into strips
- 1/2 cup onion, sliced into strips
- 8 oz precooked steak or roast beef, sliced thin
- 4 slices provolone cheese
- Butter, to taste
- Black Pepper, to taste
- Bake biscuits in oven according to package instructions. While biscuits are baking, follow the next 2 steps.
- In a sprayed pan on the stovetop, cook eggs over easy (or over hard- your preference) by allowing to cook until white is no longer runny, and the flipping over to the other side for a few moments.
- In another sprayed pan on the stovetop, sauté onions and peppers.
- Split cooked biscuit and butter to taste.
- Assemble sandwich by placing approximately 1 oz beef on bottom. Top beef with 1 egg, pepper and onion strips, and 1/2 slice provolone cheese. Use black pepper to taste.
- If needed, place sandwiches in warm oven for a few minutes to ensure cheese is melted and all other ingredients are warm.
- Serve with coffee, orange juice, or a mimosa!
- You can easily make 1-2 sandwiches at a time and use the rest of the biscuits for dinner that night!
- Nutrition Information (per sandwich)
- Calories: 352, Protein: 22 g, Fat: 17 g, Carbohydrates: 27 g, Fiber: 1.4 g, Sugar: 5 g, Sodium: 703 mg, Saturated Fat: 7 g