Juicy seared steak with fluffy scrambled eggs will become your new favorite breakfast. Although this Steak and Scrambled Eggs recipe sounds fancy, it’s ridiculously easy to make and so tasty! And it’s ready in 20 minutes!

Steak and eggs are one of my favorite breakfasts to order from restaurants, but they don’t always quite hit the spot. I have found myself complaining too many times about how the steak is not seasoned enough, not properly cooked, or how bland the eggs are.

This Steak and Scrambled Eggs recipe fixed all of those problems. The steak is well seasoned, and a little bouillon powder gives the scrambled eggs lots of flavor.

It’s a nice savory breakfast that will leave you feeling satisfied all morning, giving you plenty of energy to tackle the day. If you love savory breakfasts as much as I do, make sure to also check out my Egg Muffin Cups with Potatoes and Sausage, Easy Quiche Recipe, or Fried Potatoes and Eggs Breakfast Recipe.

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For now, let’s get back to this amazing breakfast dish! This easy meal can be a special treat for your family. And you don’t need tons of time to make it. In fact, this easy recipe is a perfect start to the morning for busy families. With such a short prep and cook time, there’s no reason not to try it.

And if you love steak, also check out my Steak and Pasta and Pan Seared Flank Steak recipes.

Steak and Scrambled Eggs Recipe

If you’re looking for a delicious breakfast recipe with simple ingredients, I’ve got you covered! This egg recipe is a high-protein, low-carb meal packed with tons of flavor. It’s healthy, irresistible, and so, so easy to make!

The seasoned steak is incredible on its own, but it tastes even more divine when paired with the soft and flavorful scrambled eggs. My trick for making the eggs so delicious is to include some chicken bouillon powder for a deeper flavor and cook them on medium heat, which prevents them from being rubbery. They’re also creamy due to the addition of heavy cream. I promise they will be the best scrambled eggs you’ve ever made!

And, if you happen to already have leftover steak, this steak and eggs recipe is a great way to use it up and prevent food waste. You’ll be a step ahead since you can simply reheat your steak and follow the eggs portion of the recipe. But of course, if you have fresh steak to cook, you can use that. Either way is a win!

Ingredients Needed

This is a super simple recipe. It doesn’t require specialty ingredients!

Here are some notes on the primary components of the dish:

• Steak:  This recipe uses ribeye steaks. You’ll need two 8-ounce steaks in order to make 4 servings as the recipe suggests.
• Eggs: Use large eggs. If you have medium or small eggs, maybe add another egg or two. I also suggest organic eggs for the best possible quality and nutritional content!
• Heavy Cream: The heavy cream helps the eggs to be fluffy, light, and creamy. I don’t suggest skipping out on this ingredient.
• Assorted Seasonings: For the eggs and steak, you’ll need various seasonings, such as dried thyme (or fresh thyme), garlic powder, and chicken bouillon powder. You’ll also need just ½ teaspoon salt for the steak and a little bit more for the eggs, as well as black pepper.

There are a few other ingredients needed, so make sure to check out the recipe card below for the full ingredient list and measurements.

Recipe Variations

• Cook Your Eggs Another Way: If you are not into scrambled eggs, that’s no problem. You can make boiled eggs or overeasy eggs, or cook them another way. They will still taste delicious with the steak, no matter how you cook them!
• Add Potatoes or Hash Browns: Potatoes are a fantastic addition to this meal. Consider making some roasted potatoes in the oven or air fryer to serve alongside the meat and eggs! You could also use hash browns.
• Steak and Scrambled Eggs with Gravy: This is the perfect meal to serve with gravy! However, you can always make a different type of sauce, such as hollandaise. I like making sauce and serving it in a small bowl on the side so everyone can choose how much they want with their meal.
• Serve it with Veggies: How about adding some sliced bell peppers? Or mushrooms? Feel free to customize and add whatever veggies you want! It would also be delicious if you made an onion mixture with garlic.

Substitutions

• Steak: If you don’t have ribeye steak, you can use another type. For example, flank steak, top sirloin, New York Strip, hanger steak, filet mignon, or even chuck steak. 
• Heavy Cream: If you don’t have heavy cream, you can replace the water and cream with half-and-half. Instead of 2 tbsp cream and 2 tbsp water, use 4 tbsp of the half-and-half.
• Oil: Olive oil is definitely the best option, but in a pinch, you can use another neutral oil, like vegetable or canola oil.
• Dried Herbs: If you don’t have dried thyme, you can swap it for dried oregano, sage, or rosemary.
• Chives: You can use green onions instead!

How To Make Steak and Scrambled Eggs

Step 1: Pat the steaks dry with paper towels and season each side.

Step 2: Sear the Steak

Heat a nonstick skillet on medium-high heat until smoking hot. Add the olive oil, then the steak, and cook for 2-3 minutes on each side until the desired doneness.

Cover the steak while you make the eggs.

Step 3: Cook The Scrambled Eggs

Crack the eggs into a large bowl and add the ingredients, minus the chives. Heat another skillet on medium heat. Melt the butter, add the eggs, and let them cook, stirring occasionally to prevent them from sticking to the sides of the pan or overcooking. The cook time will be about 3-5 minutes.

If desired, garnish the eggs with chives and black pepper before serving. Taste to see if it needs another pinch of salt.

Step 4: Slice the steak against the grain on a cutting board and serve.

Tips For Perfect Steak and Scrambled Eggs

• For the eggs, it is best to use a nonstick skillet and a rubber spatula when mixing them. However, you can use a wooden spoon or another tool as long as it can easily lift the eggs from the pan while you stir.
• The steak is also delicious the next morning! If you have any leftovers, make sure to transfer them to an airtight container with a lid. I suggest reheating on the stove top or in the oven as opposed to the microwave. The eggs are definitely best freshly made, but if you want to try reheating them, just use caution so it doesn’t ruin their texture.
• Remember that the steak will continue to cook even after you remove it from the cast iron skillet. So, you can remove it from the heat when it is slightly under your desired doneness. This will prevent it from being overcooked once you actually eat it.

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