This dish is great for breakfast, brunch, lunch, or dinner. The kale gets slightly crispy and is the perfect side to your tender steak. With just a few minutes and one skillet you will have your meal ready to serve.
Steak, Kale, & Egg Skillet
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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
Steak, Kale, & Egg Skillet
|
Print Recipe
|
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 | Cook Time |
| 2-4Servings | 5Minutes | 15Minutes |
| Servings | Prep Time |
| 2-4Servings | 5Minutes |
| Cook Time |
| 15Minutes |
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
Servings: Servings
|
Ingredients
Servings: Servings
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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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