Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls arrives as a refined morning feast: caramelized skirt steak, buttery skillet potatoes, sunny eggs, and warm cinnamon rolls. The dish balances savory textures with a sweet, aromatic finish for a restaurant-caliber breakfast at home. For a rustic potato method, see this Cheesy Ranch Potatoes variation for inspiration: Cheesy Ranch Potatoes with Smoked Sausage.
Why Make This Recipe
- Effortless Yet Elegant: straightforward techniques yield layered flavors and attractive plating.
- Minimal Ingredients: pantry-forward components let the steak and eggs shine.
- Impressive Flavor: Maillard-seared steak, crisp-edged potatoes, and fragrant cinnamon rolls create contrast.
This version elevates a classic by focusing on precise searing, textured skillet potatoes, and a small-batch cinnamon roll finish — not just convenience, but a curated balance of aroma and mouthfeel.
Ingredients
Base
- 12–16 oz skirt or flank steak, trimmed (room temperature).
- 3 large russet or Yukon Gold potatoes, diced into 1/2-inch cubes (soak 10 min, then dry).
- 4 large eggs (room temperature).
- 2 tablespoons neutral oil (canola or grapeseed).
- 2 tablespoons unsalted butter (room temperature).
Sauce & Seasoning
- Sea salt and freshly cracked black pepper, to taste.
- 1 teaspoon smoked paprika.
- 1 clove garlic, minced.
- 1 tablespoon fresh rosemary or thyme, finely chopped.
- 2 tablespoons heavy cream (for eggs, optional).
Topping & Sides
- 2–4 cinnamon rolls (store-bought or homemade), warmed.
- Fresh parsley, finely chopped (for garnish).
- Lemon wedge (optional, for brightness).
Precision notes: use room temperature butter and eggs for even cooking, pat potatoes very dry for crispness, and finely chop herbs for even distribution. For a lighter protein idea, consult this chicken and vegetable preparation: Chicken Breast with Zucchini and Squash.
How to Make Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls
Prep the steak and potatoes. Season steak generously with salt and pepper; let rest 20–30 minutes at room temperature. Toss diced potatoes with 1 tbsp oil, smoked paprika, salt, and pepper. Pat potatoes dry so they sear, not steam.
Mini-tip: Dry potatoes produce a crisper crust; moisture prevents browning.Crisp the potatoes. Heat a heavy skillet over medium-high heat with 1 tbsp oil and 1 tbsp butter. Add potatoes in a single layer. Cook undisturbed until the undersides are golden-brown (about 6–8 minutes), then flip and cook until tender and well browned (another 6–8 minutes). Stir in minced garlic and chopped herbs for the last 1–2 minutes. Potatoes should be nutty brown and slightly crisp at the edges.
Mini-tip: Use a cast-iron skillet for even browning and lasting heat.Sear the steak. Wipe the skillet, add 1 tbsp oil, and heat until shimmering. Add steak; sear without moving for 2–3 minutes until a deep brown crust forms, then flip and sear 2 minutes more for medium-rare (adjust time for thickness). Finish with 1 tbsp butter and a spoon to baste for 30–60 seconds. Remove steak to a board and rest 5–7 minutes to redistribute juices.
Mini-tip: A pronounced sizzle and dark crust signal proper Maillard reaction — don’t overcrowd the pan.Cook the eggs. Reduce heat to medium-low; add remaining butter to the pan. For sunny-side-up eggs, crack eggs into the skillet and cover for 2–3 minutes until whites set but yolks remain glossy. For soft-scrambled, whisk eggs with cream, season, and cook slowly, stirring until curds are soft and creamy.
Sensory cue: whites should be opaque and slightly firm; yolks deep golden and viscous.Warm the cinnamon rolls. Place cinnamon rolls in a low oven (300°F / 150°C) for 6–8 minutes, or microwave briefly until soft and aromatic. Brush lightly with any included icing. The warmth should release cinnamon steam and caramelize edges slightly.
Mini-tip: Warm rolls in the oven on a wire rack over a tray to keep bottoms crisp.Assemble the plate. Slice rested steak thinly against the grain. Arrange steak, a nest of skillet potatoes, and eggs. Place a warm cinnamon roll to the side, garnish with chopped parsley and a lemon wedge if desired. Deglaze the steak pan with a splash of water or wine to capture browned bits and spoon a little over potatoes for added depth.
Mini-tip: Always slice steak against the grain for tenderness; reserve pan juices for finishing sauce.
How to Serve Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls
Plate with intention: place sliced steak slightly fanned, potatoes in a compact mound for height, and eggs perched to show the glossy yolk. Set the cinnamon roll on a small side plate or angle it on the main plate to showcase its swirls. Garnish with a few herb sprigs and a discreet lemon wedge for brightness. Use warm plates to keep elements at serving temperature.
How to Store Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls
Cool components quickly to room temperature before covering. Store steak slices and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep cinnamon rolls wrapped in foil to retain softness. Reheat potatoes in a hot skillet to restore crisp edges; rewarm steak gently in a low oven (275–300°F / 135–150°C) to avoid overcooking. Reheat eggs last for best texture — brief steam under a lid or low oven will revive them without toughness.
Tips to Make Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls
- Rest the steak: allow 5–7 minutes resting to keep juices locked and slices tender.
- Maximize potato texture: give potatoes space in the pan and resist stirring until a crust forms.
- Control egg texture: low, gentle heat yields glossy yolks and tender whites.
- Reserve pan fond: deglaze the steak pan to create an instant sauce that ties the plate together.
Variation (if any)
- Upscale proteins: swap skirt steak for filet mignon medallions for an ultra-luxe presentation.
- Herb butter: finish the steak with a quenelle of rosemary-garlic butter for glossy richness.
- Sweet-savory twist: serve rolls with a light mascarpone spread and orange zest to complement steak’s savor.
FAQs
How long should I rest the steak before slicing?
Rest steak 5–7 minutes after cooking; thicker cuts may need up to 10 minutes. Resting lets juices redistribute for a moist, tender slice.
Can I make the potatoes ahead of time?
Yes — par-cook the potatoes until just tender, cool, and refrigerate. Re-sear in a hot skillet before serving to restore crispness.
What’s the best way to keep eggs runny without undercooking the whites?
Cook on low heat and use a lid for sunny-side-up eggs. The gentle steam sets whites while yolks remain runny; aim for opaque whites and glossy yolks.
Are cinnamon rolls necessary or can I replace them?
They’re optional. Replace with a light fruit compote or a buttery brioche toast for a different sweet counterpoint.
Conclusion
This Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls brings refined technique to a comforting classic: contrast between seared beef, crisp potatoes, and warm, fragrant pastry produces a composed and memorable morning meal. The method prioritizes texture and timing so each element — from the glossy yolk to the caramel crust on the potatoes — reads clearly on the plate. For guidance on choosing the right pan to achieve perfect browning, consult this resource on the Best Breakfast Skillets – Over The Fire Cooking. Share your plating ideas in the comments and tag a friend who dines well at dawn. How would you make this dish your own?
Print
Steak and Eggs Breakfast Plate with Skillet Potatoes and Cinnamon Rolls
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
A refined morning feast featuring caramelized skirt steak, buttery skillet potatoes, sunny eggs, and warm cinnamon rolls.
Ingredients
- 12–16 oz skirt or flank steak, trimmed (room temperature)
- 3 large russet or Yukon Gold potatoes, diced into 1/2-inch cubes (soak 10 min, then dry)
- 4 large eggs (room temperature)
- 2 tablespoons neutral oil (canola or grapeseed)
- 2 tablespoons unsalted butter (room temperature)
- Sea salt and freshly cracked black pepper, to taste
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon fresh rosemary or thyme, finely chopped
- 2 tablespoons heavy cream (for eggs, optional)
- 2–4 cinnamon rolls (store-bought or homemade), warmed
- Fresh parsley, finely chopped (for garnish)
- Lemon wedge (optional, for brightness)
Instructions
- Season steak generously with salt and pepper; let rest 20–30 minutes at room temperature. Toss diced potatoes with 1 tbsp oil, smoked paprika, salt, and pepper. Pat potatoes dry so they sear, not steam.
- Heat a heavy skillet over medium-high heat with 1 tbsp oil and 1 tbsp butter. Add potatoes in a single layer. Cook undisturbed until the undersides are golden-brown (about 6–8 minutes), then flip and cook until tender and well browned (another 6–8 minutes). Stir in minced garlic and chopped herbs for the last 1–2 minutes.
- Wipe the skillet, add 1 tbsp oil, and heat until shimmering. Add steak; sear without moving for 2–3 minutes until a deep brown crust forms, then flip and sear 2 minutes more for medium-rare. Finish with 1 tbsp butter and a spoon to baste for 30–60 seconds. Remove steak to a board and rest 5–7 minutes.
- Reduce heat to medium-low; add remaining butter to the pan. For sunny-side-up eggs, crack eggs into the skillet and cover for 2–3 minutes until whites set but yolks remain glossy.
- Place cinnamon rolls in a low oven (300°F / 150°C) for 6–8 minutes, or microwave briefly until soft and aromatic.
- Slice rested steak thinly against the grain. Arrange steak, a nest of skillet potatoes, and eggs. Place a warm cinnamon roll to the side, garnish with chopped parsley and a lemon wedge if desired.
Notes
Use room temperature butter and eggs for even cooking; pat potatoes very dry for crispness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 300mg