Steak, Kale, & Egg Skillet
The crispness of the kale and bacon with the soft cooked eggs makes for a surprisingly perfect breakfast skillet. This is my go to meal to quick meal when I need something nutritious and loaded with healthy fats and protein
Servings
Prep Time
2-4
Servings
5
Minutes
Cook Time
15
Minutes
Servings
Prep Time
2-4
Servings
5
Minutes
Cook Time
15
Minutes
Ingredients
1
pound
ribeye steak
sliced
1/2
pound
bacon
4
large
eggs
6 – 8
cups
fresh kale
cleaned and torn into bite sized pieces
1-4
cloves
garlic
minced (I use the whole bulb)
4
oz
goat cheese
sea salt
Instructions
Clean kale and tear into bite sized pieces
Cook bacon in a large skillet
When bacon has cooked for 5 minutes cooked, add kale & garlic
Stir often so that everything gets cooked evenly
Remove bacon when it is cooked to your desired doneness
Add sliced steak and cook for two minutes & remove to rest on cutting board
Make 4 spaces for eggs by moving kale to the side so that the egg will be touching the skillet
Cook eggs for 4 minutes uncovered and 1 minute covered, (add time if you like your eggs more cooked)
Crumble bacon and add it to the skillet
Add cooked steak
Remove from heat serve
Recipe Notes
I like to mix it all together before I serve, but you can serve it however you’d like
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