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The ingredients needed to prepare Steak, Bacon and Egg Breakfast Sandwich:
- Provide 1 cup cooked steak of your choice (I used leftover ribeye) cut up into small bite sized pieces
- Take 4 slice cooked and roughly chopped bacon
- Provide 4 eggs, scrambled
- You need 2 tbsp milk
- You need 1/2 cup shredded Monterey Jack cheese
- Use 1/2 tsp garlic powder
- Get 1 tbsp spicy steak seasoning
- Use 4 crusty rolls, toasted
- Prepare For the mayo
- Prepare 2 tbsp mayonnaise
- Provide 1 tbsp spicy steak seasoning
- Prepare 1 cayenne pepper to taste
- You need 1 jalapeños for topping (optional)
Instructions to make Steak, Bacon and Egg Breakfast Sandwich:
- Scramble eggs and milk. Spray a skillet with nonstick cooking spray. Heat the skillet on medium high heat.
- Add steak and stir for 2 to 3 minutes until steak is heated through.
- Add eggs to the skillet and continually stir until eggs are almost set. Add in cheese, bacon, garlic powder and spicy steak seasoning. Continue to cook until eggs are set about another 3 or 4 minutes. Remove from heat.
- Toast the crusty rolls and set aside.
- Combine mayo, dijon mustard and spicy steak seasoning. Smear as much as you prefer on both sides your roll. Spoon the egg mixture on the bottom half of the roll. On the top half, add jalapeños. Serve and enjoy!
To assemble the sandwiches, split the rolls in half, slather pesto onto each half of bread, and place a handful of arugula onto the bottoms of each roll. Top with a cheesy fried egg, slices of steak and a drizzle of pesto on top. Sandwich together with the top bun and serve right away. As the eggs cook, cook the bacon in a separate pan over medium heat, cooking until the fat has turned translucent white and the bacon has curled up a bit. Set strips on a paper towel-lined plate to.
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