Steak and Eggs Breakfast Sandwich

Prep Time 10

Cook Time 20

Servings servings

Calories 610kcal

4 tbsp Mayonnaise
1 tsp Chipotle Sauce
4 Kaiser rolls or bread of your choice
4 tsp Extra-virgin olive oil
1/2 lb Sirloin steaks shaved or sliced very thin (substitute deli roast beef if desired)
1 tsp Steak seasoning use your favorite seasoning
8 Eggs beaten
1/2 cup Tomatoes chopped
1/2 cup Monterey jack cheese shredded
2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

In a bowl whisk together the mayo and chipotle (use more or less chipotle to taste). Lightly toast the rolls. Spread the mayo mixture onto both halves of the roll.
Heat a nonstick pan over medium heat. Once hot, add half of the oil, steak, and steak seasoning. Saute until nicely browned. Place the steak on the roll.
Add the remaining oil to the pan, then add in the eggs, tomato, and cheese. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
Portion the eggs onto the roll. Cut in half and serve with grapes.

Steak Internal Temperatures: