35+ Mouthwatering Leftover Steak Breakfast Recipes to Kickstart Your Day

If you’re a steak lover, you probably enjoy the rich, savory taste of a perfectly cooked piece of meat.

But what about when you have leftover steak?

Don’t let that juicy, tender steak go to waste!

Leftover steak can be the star ingredient in a variety of breakfast dishes that will not only satisfy your cravings but also give your morning meals a delicious, hearty twist.

Whether you’re looking for a protein-packed start to your day or something creative to transform your leftovers, these 35+ leftover steak breakfast recipes will inspire you to elevate your breakfast game.

From steak and eggs to savory steak sandwiches, the possibilities are endless.

So, let’s dive into some tasty ideas to turn your steak leftovers into a morning masterpiece!

35+ Mouthwatering Leftover Steak Breakfast Recipes to Kickstart Your Day

Leftover steak doesn’t have to be relegated to lunch or dinner – with these 35+ leftover steak breakfast recipes, you can easily incorporate this flavorful ingredient into your morning meals.

Whether you’re making a steak and potato hash, steak breakfast burrito, or a classic steak and egg dish, there’s no shortage of ways to enjoy steak first thing in the morning.

Don’t let those leftovers sit in the fridge – get creative and start your day off with a satisfying, protein-packed breakfast.

Your taste buds will thank you, and your mornings will never be the same!

Steak and Egg Breakfast Tacos

Transform leftover steak into a delicious breakfast with this steak and egg taco recipe. Paired with scrambled eggs, fresh veggies, and a warm tortilla, this dish is perfect for a quick, flavorful start to your day. The combination of tender steak, creamy scrambled eggs, and zesty toppings creates a satisfying breakfast with a protein punch.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 4 large eggs
• 2 tablespoons milk (optional, for fluffier eggs)
• 1 tablespoon butter
• 4 small flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• Fresh cilantro (for garnish)
• Salt and pepper to taste
• Salsa (optional)

Instructions:

1. In a medium skillet, heat a little butter over medium heat. Add the diced onions and cook until softened, about 2 minutes.
2. Add the leftover steak slices to the skillet and cook for another 3-4 minutes, allowing the steak to warm through. Season with salt and pepper.
3. In a separate bowl, whisk together eggs, milk, salt, and pepper.
4. Push the steak and onions to one side of the skillet and add the remaining butter. Pour the egg mixture into the empty side and scramble until cooked through but still soft.
5. Warm the tortillas in a separate pan or microwave until soft and pliable.
6. To assemble, place the steak mixture on each tortilla, top with scrambled eggs, shredded cheddar, diced tomatoes, and fresh cilantro.
7. Optionally, add a spoonful of salsa for an extra kick.

These steak and egg breakfast tacos offer a fantastic way to use leftover steak in a fresh and flavorful way. They are quick to prepare and can be customized with your favorite toppings, making them perfect for busy mornings. Whether you’re serving them for a family breakfast or a solo meal, these tacos will make sure you start the day full and satisfied.

Steak and Potato Hash

A hearty breakfast hash featuring tender leftover steak and crispy potatoes. This recipe brings comfort and substance to your morning, with the savory steak adding depth of flavor to the crispy potatoes and onions. It’s the ultimate breakfast for those who crave something filling and flavorful.

Ingredients:

• 1 cup leftover steak (diced)
• 2 medium potatoes (peeled and diced)
• 1/2 onion (diced)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 2 large eggs
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and crispy, about 10-12 minutes.
2. Add the onions and garlic to the skillet and cook for another 2-3 minutes, until the onions are translucent.
3. Sprinkle paprika, cumin, salt, and pepper over the mixture, then stir in the leftover steak. Cook for another 3-4 minutes to warm the steak through.
4. In a separate pan, cook the eggs to your preference (fried, scrambled, or poached).
5. Serve the steak and potato hash with the cooked eggs on top, and garnish with fresh parsley.

This steak and potato hash is a fantastic way to repurpose leftover steak into a satisfying, filling breakfast. The combination of crispy potatoes, tender steak, and eggs provides both flavor and texture that will fuel you throughout the morning. It’s easy to prepare, and the hearty ingredients will keep you full well into the day. Perfect for breakfast or even brunch!

Steak and Avocado Breakfast Salad

For a lighter, yet satisfying breakfast, try this steak and avocado breakfast salad. Fresh greens, creamy avocado, and savory steak come together in this healthy and refreshing dish. It’s an excellent option for those who want a protein-packed breakfast without the heaviness of traditional breakfast foods.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 2 cups mixed salad greens (e.g., arugula, spinach, and lettuce)
• 1 avocado (sliced)
• 1/4 cup cherry tomatoes (halved)
• 1/4 red onion (thinly sliced)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create a simple dressing. Adjust seasoning with lemon juice if desired.
2. In a large bowl, combine the salad greens, sliced avocado, cherry tomatoes, and red onion.
3. Add the sliced leftover steak on top of the salad, then drizzle the dressing over the entire dish.
4. Toss gently to combine, ensuring the steak and avocado are evenly distributed.

This steak and avocado breakfast salad is a light yet fulfilling way to enjoy leftover steak. The combination of tender steak, creamy avocado, and crisp greens makes for a refreshing and healthy breakfast. The tangy dressing elevates the flavors, while the steak provides a satisfying boost of protein. It’s a perfect option for those who want a nutritious start to the day without feeling weighed down.

Steak and Cheese Breakfast Quesadilla

If you’re craving something cheesy and savory for breakfast, this steak and cheese quesadilla is the perfect option. Using leftover steak and a melty combination of cheeses, this dish is quick to prepare and full of flavor. It’s a delicious, handheld breakfast that you can enjoy on the go.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 2 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced bell pepper (optional)
• 1/4 cup diced onions
• 1 tablespoon butter or olive oil
• Salsa (for dipping, optional)

Instructions:

1. Heat a skillet over medium heat and melt butter or add olive oil.
2. Place one tortilla in the skillet and sprinkle half of the cheddar and mozzarella cheese on top.
3. Layer the leftover steak, diced onions, and bell pepper over the cheese.
4. Sprinkle the remaining cheese over the steak, and then top with the second tortilla.
5. Cook for about 3-4 minutes on one side, until the bottom tortilla is golden and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes until the cheese has melted and the tortilla is crisped on both sides.
6. Remove from the skillet and cut into wedges. Serve with salsa for dipping if desired.

This steak and cheese breakfast quesadilla is the perfect combination of crispy, cheesy, and savory. It’s a quick and satisfying breakfast option, especially when you’re looking to use up leftover steak. The melted cheese and tender steak create a filling breakfast that will keep you energized throughout the morning. Pair it with salsa for an extra burst of flavor and enjoy a delightful start to your day.

Steak and Spinach Breakfast Frittata

A steak and spinach frittata is an excellent way to incorporate leftovers into a healthy, protein-packed breakfast. With tender steak, fresh spinach, and eggs, this dish is a satisfying meal that’s perfect for both weekday mornings and weekend brunch. It’s versatile, easy to make, and incredibly delicious.

Ingredients:

• 1 cup leftover steak (diced)
• 1 cup fresh spinach (chopped)
• 6 large eggs
• 1/4 cup milk or cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced steak and cook for 3-4 minutes until warmed through.
3. Add the chopped spinach and sauté until wilted, about 2 minutes.
4. In a bowl, whisk together eggs, milk, Parmesan, garlic powder, salt, and pepper.
5. Pour the egg mixture over the steak and spinach in the skillet, ensuring the mixture is evenly distributed.
6. Cook the frittata on the stovetop for about 3-4 minutes until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are fully set.
8. Let the frittata cool slightly before slicing into wedges.

his steak and spinach breakfast frittata is a great way to turn leftovers into a wholesome breakfast. It combines savory steak with fresh spinach and eggs, offering a balance of protein and nutrients. This dish can be made in advance and stored in the fridge for easy breakfasts throughout the week. Whether served hot or cold, it’s a versatile and satisfying option for any morning.

Steak and Mushroom Breakfast Sandwich

A hearty breakfast sandwich made with leftover steak, sautéed mushrooms, and a perfectly fried egg. Served on a toasted bun or English muffin, this sandwich delivers all the comfort of a traditional breakfast, but with a flavorful twist thanks to the steak and earthy mushrooms.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 1/2 cup mushrooms (sliced)
• 1 egg
• 2 sandwich buns or English muffins (toasted)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 slice cheese (optional, such as Swiss or cheddar)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-6 minutes. Season with salt and pepper to taste.
2. Add the sliced leftover steak to the skillet with the mushrooms and cook for 2-3 minutes, allowing the steak to warm up.
3. In a separate pan, heat the butter over medium heat and fry the egg to your desired level of doneness.
4. Toast the sandwich buns or English muffins until lightly golden.
5. Assemble the sandwich by layering the steak and mushroom mixture on the bottom bun, adding the fried egg on top, and then placing the cheese slice if using.
6. Top with the second bun and serve hot, garnished with fresh herbs if desired.

This steak and mushroom breakfast sandwich is a satisfying and savory way to enjoy leftover steak. The combination of juicy steak, earthy mushrooms, and a rich fried egg on a toasted bun makes for a balanced and fulfilling breakfast. It’s a delicious alternative to traditional breakfast sandwiches and perfect for those mornings when you crave something with a bit more substance. Plus, it’s easy to make and guaranteed to keep you full and satisfied.

Steak and Sweet Potato Breakfast Bowl

A nourishing and flavorful breakfast bowl that combines tender leftover steak with roasted sweet potatoes and a variety of fresh toppings. This dish is a great way to enjoy a balanced breakfast, with protein from the steak and healthy carbs from the sweet potatoes. It’s customizable, making it perfect for anyone looking to start their day with a wholesome meal.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 1 medium sweet potato (peeled and diced)
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons Greek yogurt
• 1/4 avocado (sliced)
• Fresh cilantro (for garnish)
• 1 tablespoon pumpkin seeds (optional)
• 1 egg (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, paprika, salt, and pepper. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until soft and slightly caramelized.
3. While the sweet potatoes roast, heat the leftover steak in a skillet over medium heat for 3-4 minutes until warmed through.
4. In a separate pan, fry or scramble the egg (if using) to your desired level of doneness.
5. To assemble the bowl, layer the roasted sweet potatoes, steak slices, and a dollop of Greek yogurt. Top with avocado slices, a sprinkle of pumpkin seeds, and fresh cilantro.
6. Optionally, add the fried egg on top for extra protein.

This steak and sweet potato breakfast bowl is the perfect combination of savory, sweet, and satisfying. The roasted sweet potatoes provide a comforting and nutritious base, while the steak adds protein and flavor. Topping it with Greek yogurt and avocado boosts the creaminess, and the egg gives it a rich finish. It’s a filling, nutrient-packed breakfast that will keep you energized all morning long.

Steak and Tomato Breakfast Skillet

This steak and tomato breakfast skillet is a quick and easy one-pan meal that combines juicy tomatoes, leftover steak, and eggs. The warm, comforting flavors of the steak blend perfectly with the sweet, slightly tangy tomatoes, creating a dish that’s both hearty and fresh. Ideal for those who want a protein-packed breakfast without a lot of fuss.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 2 large tomatoes (diced)
• 1/2 onion (diced)
• 2 large eggs
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil (for garnish)
• 1/4 cup shredded cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
2. Add the diced tomatoes to the skillet and cook for another 5 minutes, allowing the tomatoes to break down and release their juices. Season with salt and pepper.
3. Add the leftover steak to the skillet and cook for 2-3 minutes, allowing it to heat through and soak up the tomato juices.
4. Make two small wells in the steak and tomato mixture and crack the eggs into them. Cover the skillet with a lid and cook until the eggs reach your desired level of doneness, about 5-7 minutes for a soft yolk.
5. Optionally, sprinkle with shredded cheese during the last minute of cooking and let it melt.
6. Garnish with fresh basil and serve directly from the skillet.

This steak and tomato breakfast skillet is a delicious and satisfying dish that comes together in just one pan. The steak adds richness, while the tomatoes bring a fresh, juicy contrast. The eggs provide protein and help make the dish even more filling. It’s a quick and easy meal that’s perfect for a busy morning, offering a great balance of flavors and nutrients in every bite.

Steak and Bell Pepper Breakfast Stir-Fry

This steak and bell pepper breakfast stir-fry is a flavorful and nutritious way to repurpose leftover steak. The combination of tender steak, sautéed bell peppers, and a few pantry staples creates a quick, savory meal that’s perfect for a busy morning. The dish is versatile, so you can customize it with your favorite vegetables or add a touch of spice.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1/2 onion (sliced)
• 2 tablespoons olive oil
• 1 teaspoon chili powder (optional)
• 2 cloves garlic (minced)
• Salt and pepper to taste
• 2 large eggs (optional)
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and sauté for 4-5 minutes, until they begin to soften.
2. Add the minced garlic and chili powder (if using) and cook for another minute, stirring to coat the vegetables with the spices.
3. Add the leftover steak to the skillet and cook for 2-3 minutes, stirring occasionally until the steak is warmed through.
4. In a separate pan, scramble or fry the eggs (if using).
5. Serve the steak and bell pepper stir-fry in bowls, topping with the cooked eggs. Garnish with fresh parsley or cilantro.

This steak and bell pepper breakfast stir-fry is a simple and flavorful dish that makes great use of leftover steak. The bell peppers add a natural sweetness, while the chili powder gives it a subtle kick. The eggs are optional, but they add richness and make the dish even more satisfying. This stir-fry is a healthy, customizable, and quick breakfast option that will keep you full and energized throughout the morning.

Steak and Scrambled Egg Breakfast Wrap

delicious and easy-to-make steak and scrambled egg breakfast wrap is the perfect way to start your day. This meal combines tender steak, fluffy scrambled eggs, and a few fresh ingredients all wrapped in a warm tortilla. It’s a portable, protein-packed breakfast that’s ideal for those busy mornings when you need something satisfying on the go.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 2 large eggs
• 1 tablespoon milk (optional for fluffier eggs)
• 1/4 cup shredded cheddar cheese
• 1 tablespoon butter or olive oil
• 1 large flour tortilla
• 1/4 cup salsa (optional)
• Fresh cilantro (for garnish, optional)

Instructions:

1. Heat butter or olive oil in a skillet over medium heat. Add the leftover steak slices and cook for 2-3 minutes, until heated through. Set aside.
2. In a bowl, whisk together the eggs, milk (if using), and a pinch of salt and pepper.
3. Pour the egg mixture into the skillet and cook over medium-low heat, stirring gently to create soft, fluffy scrambled eggs.
4. Once the eggs are cooked, add the shredded cheese and allow it to melt.
5. Warm the tortilla in a separate pan or microwave for 20 seconds until soft.
6. To assemble, place the scrambled eggs and steak mixture in the center of the tortilla, then roll it up tightly into a wrap. Optionally, drizzle with salsa and garnish with fresh cilantro.
7. Serve immediately, or wrap in foil for an on-the-go breakfast.

This steak and scrambled egg breakfast wrap is a perfect blend of flavors and textures. The savory steak pairs wonderfully with the creamy scrambled eggs and melted cheese, all wrapped up in a warm, soft tortilla. It’s a quick, portable breakfast that provides long-lasting energy and will keep you full for hours. Whether eaten at home or packed for lunch, this wrap is a fantastic way to use up leftover steak in a flavorful and satisfying way.

Steak and Avocado Breakfast Toast

If you’re looking for a simple yet flavorful breakfast, this steak and avocado breakfast toast is the perfect option. Combining the richness of leftover steak with the creaminess of avocado and the crunch of toasted bread, this meal offers a balanced mix of protein, healthy fats, and fiber. It’s an elegant yet easy-to-prepare dish that will elevate any breakfast or brunch.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 1 ripe avocado (sliced)
• 2 slices whole grain or sourdough bread
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh parsley (for garnish)

Instructions:

1. Toast the bread slices until golden and crisp. Drizzle with a little olive oil while still warm.
2. While the bread toasts, heat the leftover steak in a skillet over medium heat for 2-3 minutes until warmed through.
3. Slice the avocado and season it with a pinch of salt, pepper, and a squeeze of fresh lemon juice (if desired).
4. To assemble, spread the seasoned avocado on top of the warm toasted bread.
5. Layer the warmed steak slices on top of the avocado, and sprinkle with red pepper flakes for a bit of heat.
6. Garnish with fresh parsley and serve immediately.

*his steak and avocado breakfast toast is a light yet satisfying meal that perfectly combines savory, creamy, and crunchy textures. The warm, flavorful steak pairs beautifully with the fresh, creamy avocado, and the toast provides a nice crunch to hold everything together. It’s an easy-to-make and versatile breakfast option that’s perfect for a busy morning or a lazy weekend brunch. Plus, the healthy fats from the avocado and protein from the steak will keep you energized throughout the day.

Steak and Egg Breakfast Casserole

For a breakfast that’s hearty and perfect for feeding a crowd, this steak and egg breakfast casserole is the way to go. Combining leftover steak, eggs, cheese, and vegetables, it’s baked to golden perfection and makes for a filling, comforting meal. Whether you’re serving it at a weekend brunch or need a meal prep idea, this casserole is sure to impress.

Ingredients:

• 1 cup leftover steak (diced)
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk or cream
• 1/2 onion (diced)
• 1/2 bell pepper (diced)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with a bit of butter or olive oil.
2. In a skillet, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
3. Add the leftover steak to the skillet and cook for another 2-3 minutes until warmed through. Set aside.
4. In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Add the sautéed vegetables and steak mixture to the egg mixture, followed by half of the shredded cheese. Stir to combine.
5. Pour the egg and steak mixture into the prepared baking dish and sprinkle the remaining cheese on top.
6. Bake for 25-30 minutes, or until the eggs are fully set and the top is golden brown.
7. Let the casserole cool for a few minutes before slicing into squares. Garnish with fresh parsley if desired.

This steak and egg breakfast casserole is a savory, comforting dish that’s perfect for feeding a group or preparing in advance for busy mornings. The steak adds a delicious depth of flavor, while the eggs and cheese create a rich and creamy texture. It’s an easy, no-fuss way to enjoy a protein-packed breakfast that will satisfy everyone at the table. This casserole can also be refrigerated for later, making it a great option for meal prepping.

Steak and Potato Breakfast Hash

This steak and potato breakfast hash is the ultimate comfort food, blending tender leftover steak with crispy potatoes and savory seasonings. Topped with a fried egg, it’s a hearty and satisfying breakfast perfect for any morning. Whether you enjoy it as a weekend brunch or an easy weekday meal, this dish will keep you full and energized for hours.

Ingredients:

• 1 cup leftover steak (diced)
• 2 medium potatoes (peeled and diced)
• 1/2 onion (diced)
• 1 bell pepper (diced)
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 large eggs
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to brown and crisp up.
2. Add the diced onion and bell pepper to the skillet and cook for another 3-4 minutes until softened.
3. Stir in the leftover steak, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until the steak is heated through and the potatoes are crispy.
4. In a separate pan, fry the eggs to your desired doneness.
5. Serve the hash on plates, topping each with a fried egg. Garnish with fresh parsley.

This steak and potato breakfast hash is the epitome of a comforting, filling meal. The combination of crispy potatoes, savory steak, and perfectly cooked eggs makes for a balanced and satisfying breakfast. It’s a great way to use up leftover steak and create a meal that’s both delicious and hearty. The addition of paprika and bell peppers adds depth and flavor, making this dish a perfect way to start your day.

Steak and Ricotta Breakfast Croissant

A decadent breakfast that combines flaky croissants, creamy ricotta, and savory leftover steak. This steak and ricotta breakfast croissant is both luxurious and easy to make, perfect for a special weekend breakfast or brunch. The rich ricotta cheese complements the steak, while the croissant adds a buttery, flaky texture that will leave you satisfied.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 2 buttery croissants (halved)
• 1/2 cup ricotta cheese
• 1 tablespoon honey or balsamic glaze (optional for drizzling)
• Fresh arugula or spinach (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Place the halved croissants on a baking sheet and warm them in the oven for 5-7 minutes until lightly toasted.
2. While the croissants warm, heat the leftover steak in a skillet over medium heat for 2-3 minutes until heated through.
3. Spread a generous layer of ricotta cheese on the bottom half of each croissant.
4. Layer the warmed steak slices on top of the ricotta.
5. Drizzle with honey or balsamic glaze, if using, and season with salt and pepper.
6. Top with fresh arugula or spinach for a burst of freshness.
7. Place the top half of the croissant on and serve immediately.

This steak and ricotta breakfast croissant is a sophisticated and delightful way to enjoy leftover steak. The creamy ricotta cheese adds a touch of richness, while the croissant provides a perfect balance of buttery crunch. Topped with fresh greens and a drizzle of honey or balsamic glaze, this dish feels indulgent yet light. It’s the perfect breakfast for those looking to elevate their morning routine with something both savory and luxurious.

Steak and Zucchini Breakfast Stir-Fry

This steak and zucchini breakfast stir-fry is a healthy, light, and flavorful option for anyone looking to enjoy a low-carb breakfast. Packed with tender steak, sautéed zucchini, and a variety of seasonings, this dish is quick to make and full of nutrients. It’s perfect for those who want a savory breakfast that’s easy to prepare and doesn’t require a lot of ingredients.

Ingredients:

• 1 cup leftover steak (sliced thin)
• 2 medium zucchinis (sliced)
• 1/2 onion (sliced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional)
• Fresh basil or parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini and onion, cooking for 5-7 minutes, until the vegetables are softened and slightly caramelized.
2. Stir in the leftover steak and dried oregano, cooking for another 2-3 minutes until the steak is heated through.
3. Add soy sauce (if using) and season with salt and pepper to taste. Stir to combine.
4. Serve the stir-fry in bowls, garnished with fresh basil or parsley.

This steak and zucchini breakfast stir-fry is a simple yet flavorful way to enjoy leftover steak. The zucchini adds a light, fresh element to the dish, while the savory steak provides plenty of protein. The soy sauce and oregano bring a depth of flavor that makes the dish feel well-rounded and satisfying. This is an excellent low-carb breakfast option that is perfect for anyone looking for a quick, healthy meal to start the day.

Note: More recipes are coming soon!