How To Make Steak And Eggs For Breakfast
Stuffed portobello mushroom steak and eggs breakfast recipe
On today’s episode of Live Lean TV, I’m showing you how to make steak and eggs for breakfast, using one of my favorite stuffed portobello mushroom recipes.
Before sharing this recipe, if eating steak, eggs, and nuts for breakfast seems weird, here’s why I do it.
If you’ve been following my Live Lean TV YouTube channel for a while now, you know that I’ve been eating a high protein, high fat, and low carbohydrate breakfast since 2013.
This high protein and high fat meat and nuts combination has been proven to help me stay lean 365 days a year.
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It has also helped improved my mental focus and sustains my energy all day.
Before eating this way, I used to eat a high carbohydrate breakfast comprised of oats, or cereal and toast.
This caused my blood sugar to be all over the place.
Having unbalanced blood sugar leads to more hunger and carbohydrate cravings throughout the day.
This is another meat and nuts breakfast recipe variation
So eating meat and nuts in the morning helps stabilize my blood sugar levels.
This keeps me feeling satiated and energized for extended periods throughout the day.
This is one of my favorite weekend breakfast recipes.
With all that said, here are the ingredients for this delicious recipe.
How To Make Steak And Eggs For Breakfast
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 2 portobello mushrooms
- 3 tbsp avocado oil
- 2 handfuls Spinach (or as much as you want)
- 6 eggs
- 8 oz top round steak (sliced or ground beef)
- 2 tsp chili powder
- 1 tbsp ground espresso
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 2 tbsp almonds (or your favorite nut)
Ingredients
|
|
- Pre-heat the oven to 425F.
- Remove stem from the portobello mushrooms and cover both sides with 1 tbsp of avocado oil each.
- Bake portobello mushrooms on a baking sheet for 15 minutes.
- While the portobello mushrooms are baking, over medium heat, add a 1/2 tbsp of avocado oil to a pan, then sauté a handful of spinach.
- Add the sliced steak to a bowl and add your favorite steak seasonings. I'm using 2 tsp of chili powder, 1 tbsp of ground espresso, 1/2 tsp of sea salt, and 1/4 tsp of black pepper.
- Spread the seasonings by pressing the spices into the steak so they stick. Dice up the steak into bite size pieces.
- Add steak to the sautéing spinach and cook thoroughly.
9. Once steak is cooked, remove from heat. - Add 1/2 tbsp of avocado to the pan, then add 6 whisked eggs, a handful of spinach, and cook over medium heat until the eggs set.
- Top the portobello mushrooms with the egg and spinach mixture, then top with the steak.
- Add 1 tbsp of almonds or your favorite nut to the side of each plate.
- Enjoy.
Nutrition Facts (per serving):
Calories:Â 649
Protein:Â 47g
Carbohydrates: 5g
Fat:Â 49g
Don’t have time to make steak and eggs for breakfast?
If this steak and eggs breakfast recipe requires too much preparation in the morning, I have 3 options for you.
- Save it for the weekend when you have more time to cook breakfast.
- Cook the steak and bake the portobello mushroom the night before. Then store it in the fridge in some food containers and re-heat it in the morning.
- Skip the stuffed portobello portion of the recipe and just enjoy the steak and eggs.
Find what works for you and your lifestyle.
That’s what Living Lean is all about.
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If you’re looking for a more quick, healthy, easy, affordable, and delicious low carbohydrate recipes, get the full recipe book system here.
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Brad Gouthro is the founder of Live Lean TV, a media company focused on helping men and women “Live Lean” 365 days a year. Brad’s programs and content have helped millions of people all over the world learn how to get in shape, and more importantly, sustain it for life.
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