Steak & Egg Breakfast Sandwiches
Steak & Egg Breakfast Sandwiches
Ingredients
- 1 box Gary's QuickSteak
- 3 eggs
- 1 package honey butter biscuits, 16 ounce
- 3 ounces shredded cheddar cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 seasoning packets, from Gary's QuickSteak box
- as needed cooking spray
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 4-cup muffin pan generously with cooking spray.
⏱️ 5 min•🌡️ 350
- 2
Open the box of Gary's QuickSteak. Place the thinly sliced steak into a large skillet over medium heat. Add the seasoning packets that come with the steak. Stir and cook until the steak is crispy and browned, about 5-7 minutes.
⏱️ 7 min
- 3
While the steak cooks, crack the 3 eggs into a medium bowl. Add salt and pepper to taste. Whisk the eggs thoroughly with a fork until well combined and slightly frothy.
⏱️ 3 min
- 4
Take one biscuit from the package and gently press it into the bottom and up the sides of each prepared muffin cup, forming a cup-like shape. Repeat for all four muffin cups.
⏱️ 3 min
- 5
Evenly distribute the cooked steak among the four biscuit-lined muffin cups.
⏱️ 1 min
- 6
Carefully pour the whisked egg mixture over the steak in each muffin cup, ensuring not to overfill. Leave a little room at the top for the cheese and top biscuit.
⏱️ 1 min
- 7
Sprinkle the shredded cheddar cheese evenly over the egg mixture in each muffin cup.
⏱️ 1 min
- 8
Place a second biscuit on top of the cheese in each muffin cup, pressing down gently to seal the sandwich. Be careful not to overfill the muffin cups, as the egg mixture may spill out during baking.
⏱️ 1 min
- 9
Transfer the muffin pan to the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the egg is set. Keep an eye on them to prevent over-browning.
⏱️ 25 min•🌡️ 350
- 10
Carefully remove the muffin pan from the oven. Let the sandwiches cool in the pan for a few minutes before serving. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Egg Breakfast Sandwiches
- 1 box Gary's QuickSteak
- 3 eggs
- 1 package honey butter biscuits, 16 ounce
- 3 ounces shredded cheddar cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 seasoning packets, from Gary's QuickSteak box
- as needed cooking spray
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 4-cup muffin pan generously with cooking spray.
⏱️ 5 min•🌡️ 350 - 2
Open the box of Gary's QuickSteak. Place the thinly sliced steak into a large skillet over medium heat. Add the seasoning packets that come with the steak. Stir and cook until the steak is crispy and browned, about 5-7 minutes.
⏱️ 7 min - 3
While the steak cooks, crack the 3 eggs into a medium bowl. Add salt and pepper to taste. Whisk the eggs thoroughly with a fork until well combined and slightly frothy.
⏱️ 3 min - 4
Take one biscuit from the package and gently press it into the bottom and up the sides of each prepared muffin cup, forming a cup-like shape. Repeat for all four muffin cups.
⏱️ 3 min - 5
Evenly distribute the cooked steak among the four biscuit-lined muffin cups.
⏱️ 1 min - 6
Carefully pour the whisked egg mixture over the steak in each muffin cup, ensuring not to overfill. Leave a little room at the top for the cheese and top biscuit.
⏱️ 1 min - 7
Sprinkle the shredded cheddar cheese evenly over the egg mixture in each muffin cup.
⏱️ 1 min - 8
Place a second biscuit on top of the cheese in each muffin cup, pressing down gently to seal the sandwich. Be careful not to overfill the muffin cups, as the egg mixture may spill out during baking.
⏱️ 1 min - 9
Transfer the muffin pan to the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the egg is set. Keep an eye on them to prevent over-browning.
⏱️ 25 min•🌡️ 350 - 10
Carefully remove the muffin pan from the oven. Let the sandwiches cool in the pan for a few minutes before serving. Enjoy!
⏱️ 2 min