Steak and Eggs

Steak and eggs is a classic breakfast dish that totally takes me back to my youth. In this steak and eggs recipe, we’ve made this traditional combination even more nutritious (and Paleo-friendly) with the addition of onions, mushrooms, peppers, and greens sautéed in coconut oil. Our Paleo Steak and Eggs recipe is a healthy and filling breakfast that is sure keep you satisfied until lunch (or longer!). If you enjoyed our Paleo Steak and Eggs recipe, then try our Sirloin Steaks with Creamy Mushrooms recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

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Steak and Eggs

Servings 2

Total Time: 20 minutes

Cook Time: 20 minutes

Nutrition Information

calories 327

carbohydrate 9g

protein 35g

fat 16g


  • 1/2 pound(s) beef - steak(s), boneless sliced into 1/4-1/2 inch pieces
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1/4 teaspoon(s) sea salt (optional)
  • 2 teaspoon(s) coconut oil lard, or tallow, divided
  • 1/4 medium onion(s), yellow diced
  • 4 medium mushroom(s), white button sliced
  • 1 medium bell pepper(s), red diced
  • 1 cup(s) spinach or arugula
  • 2 large egg(s)


  1. Season sliced steak with sea salt (optional) and black pepper.
  2. Heat a large saute pan over medium-high heat.
  3. Add half of coconut oil, and all of onions, mushrooms, and steak when pan is hot, and saute until steak is slightly cooked.
  4. Add red bell pepper and spinach, and cook until steak is done to your liking.
  5. Meanwhile, heat a small fry pan over medium heat. Add remaining coconut oil, and fry eggs.
  6. Divide steak and vegetables on two plates. Top each with a fried egg to serve.


  1. The first time I made this I followed the recipe as stated, the steak came out tough and not so tasty. This time I warmed up the steak with the onions and mushrooms in the pan as it got hot. I put the peppers in a little sooner too and added the spinach at the end. The fried egg on top really made it yummy and the steak was tender and favorable.

  2. I never would have thought steak for breakfast would be so awesome! I tried djah2’s suggestion and the steak still came out a teeny bit tough, but I think I’m just not that conversant in “steak” yet. Flavors were fanTASTIC!

  3. Is there a reason why all these recipes require you to divide everything in two? I’m new to paleo and just curious if it is just a “make x amount” kind of deal or what

  4. All the recipes are written with 2 adults in mind and a serious calorie restriction as they provided enough for between 1500-2000 calories a day so if your doing any exercises to compliment the paleo style of eating you will most likely want to (+) more calories above and beyond the base meal plan depending on your activity level.

  5. I grilled a New York strip steak on the grill, then sliced it (any time I’ve tried steak in a frying pan it just get tough and flavorless). I sautéed the veggies separately and added everything on the plate at the end. Oh my, so tasty!!!!

  6. I tend to have high cholesterol so am nervous about all the bacon, red meat and eggs in your weekly plans. Can you comment on my concern?

  7. You’ve been fed a bill of goods, Grace B. Fat and meat are not what makes cholesterol and triglycerides high; it’s sugars of all kinds and grains that do it. They cause your liver to produce more high triglycerides. On the paleo diet, if you eliminate grains, dairy and sugars (in all forms, i.e., honey, agave, syrup, molasses, etc.), you will lower your cholesterol, but remember, we NEED cholesterol for good health. Don’t buy into nutritional information about fat causing high cholesterol/triglycerides. While fats and oils are, by definition, triglycerides, a much larger contributor to blood triglycerides is the process of de novo lipogenesis: liver conversion of sugars and carbohydrates to triglyceride-containing lipoproteins. You can see this with extended monitoring of blood triglycerides: After a meal of mixed composition (fats/oils, proteins, carbohydrates, fibers), there is a modest initial rise in triglycerides at 2-4 hours, followed by a much larger rise 6-8 hours, the time lag represented by liver de novo lipogenesis from carbohydrates. High triglycerides are therefore largely caused by grains and sugars.

  8. Gosh, this was so much food! Not that I’m complaining. Kept me going till lunch with no problem. Yummy.

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