Enjoy a savory leftover steak breakfast featuring New York strip, fluffy eggs, and ripe avocado — a protein-packed, quick, and satisfying way to start your day.
Leftover Steak Breakfast
Breakfast doesn’t have to be limited to typical morning dishes. This recipe transforms leftover smoked New York strip into a hearty breakfast paired with scrambled eggs and sliced Haas avocado. It’s low in carbs, rich in protein, and ready in minutes — ideal for busy mornings or a weekend treat.
The dish works great with any tender leftover steak, such as petite sirloin or ribeye. Serve it as-is for a low-carb meal, or pair with a simple side like homemade keto hash browns for a fuller plate.
Why you’ll love this leftover steak breakfast
- Simple: Using pre-cooked steak makes prep fast and easy.
- Low-carb: About 5 g of total carbs per serving.
- Quick: Ready in under 10 minutes from start to finish.
Ingredients
- 8 oz leftover smoked New York strip steak (or another tender steak)
- 1 tablespoon butter, lard, or avocado oil
- 8 fresh eggs
- 1 Haas avocado, sliced
- Optional: salt, pepper, sliced green onions
Tips & Tricks
Reheat the steak quickly over high heat just until warmed to avoid drying it out. Let cold steak come close to room temperature for more even reheating.
How to make Leftover steak breakfast
- Heat a medium skillet over high heat.
- Slice the steak into thin strips. When the skillet is hot, add the steak and cook 2–3 minutes until warmed through. Remove steak from the pan and set aside.
- Crack the eggs into a bowl and whisk until slightly fluffy. Season with salt and pepper if desired.
- Add the butter, lard, or oil to the skillet and reduce heat to medium.
- When the fat is melted and shimmering, add the eggs. Cook 3–4 minutes, gently scraping and folding with a spatula until cooked to your preference.
- Transfer the eggs to a plate with the warmed steak and serve with sliced avocado.
- Finish with optional sliced green onions for a fresh garnish.
New York Strip Steak Nutrition
Nutrition data from the USDA indicates that a 3 oz serving of cooked New York strip steak provides approximately 54 kcal, 25 g protein, 6 g fat, and 0 g carbs. Steak is an excellent source of high-quality protein and provides iron, vitamin B12, zinc, and selenium, all of which support muscle repair, energy, and immune function.
- High-quality protein: Supports muscle repair and satiety.
- Iron & vitamin B12: Important for red blood cells and neurological health.
- Zinc & selenium: Support immune function and cellular health.
Substitutions
If you don’t have New York strip, use petite sirloin, ribeye, or another tender steak you have on hand. The method stays the same.
What to serve with Leftover steak breakfast
This breakfast pairs well with sliced avocado or a low-carb side like keto hash browns. For a portable option, tuck the steak and eggs into an egg-white wrap to make a steak-and-egg breakfast taco.
How to store
Store any leftovers in an airtight glass container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavor.
FAQs
Reheat in a skillet, air fryer, or microwave. For the juiciest results, let the steak come closer to room temperature before reheating and heat just until warmed through.
Choose tender cuts such as New York strip or ribeye for the best texture and flavor when reheated.
Yes. Including steak adds protein and healthy fats that can boost morning energy and reduce mid-morning cravings.
They can be. Steak and eggs are both nutrient-dense and high in protein, vitamins, and minerals that support satiety and overall nutrition when eaten as part of a balanced diet.
More Steak Recipes
Try other steak recipes such as juicy ribeye on the griddle, air-fryer ribeye, or grilled T-bone for dinner ideas and leftovers you can repurpose into breakfasts.
- Juicy Ribeye on the Blackstone Griddle
- Air Fryer Bacon Wrapped Chuck Tender Filets
- Air Fryer New York Strip Steaks
- Air Fryer T-bone Steak
- Juicy Air Fryer Ribeye Steak
Leftover Steak Breakfast
Equipment
- Skillet
Ingredients
- 8 oz leftover smoked NY strip steak
- 1 tablespoon butter (or lard or avocado oil)
- 8 eggs, farm fresh
- 1 avocado (Haas), sliced
- Optional: salt, pepper, sliced green onions
Instructions
- Heat a medium skillet over high heat.
- Slice the steak into thin strips. When the skillet is hot, add the steak and cook 2–3 minutes until warmed. Remove and set aside.
- Whisk the eggs in a bowl until slightly fluffy and season to taste.
- Add butter, lard, or oil to the skillet and reduce heat to medium.
- When the fat is melted, add the eggs and cook 3–4 minutes, scraping and folding with a spatula until done.
- Plate the eggs with the warmed steak and serve with sliced avocado. Top with sliced green onions if desired.
Notes
Optional: salt, pepper, sliced green onions.
Nutrition
Calories: 358 kcal | Carbohydrates: 5 g | Protein: 24 g | Fat: 27 g
Saturated Fat: 9 g | Fiber: 3 g | Sugar: 1 g | Sodium: 180 mg | Potassium: 543 mg