Steakhouse Breakfast Plate with Cinnamon Rolls

Instructions

Step 1: Preheat your oven to 350°F and bake the cinnamon rolls according to package directions, then set aside to cool slightly.

Step 2: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced potatoes and red bell pepper, season with paprika, half the salt, and half the black pepper, then cook for 8-10 minutes until golden and crispy. Transfer to your serving plate.

Step 3: Pat your steak dry with paper towels and season generously with remaining salt, black pepper, and garlic powder on both sides.

Step 4: Add the remaining 1 tbsp olive oil to the skillet over high heat. Once smoking hot, sear the steak for 3-4 minutes per side for medium-rare. Let it rest for 2 minutes, then slice and arrange on your plate. Garnish with chopped chives.

Step 5: In the same skillet, melt butter over medium heat and scramble the eggs until fluffy, about 3-4 minutes. Season lightly with salt and pepper, then add to the plate.

Step 6: Arrange the warm cinnamon rolls at the top of the plate and serve immediately.

Storage and Reheating Tips

Store leftover steak, potatoes, and eggs in separate airtight containers in the refrigerator for up to 3 days. The cinnamon rolls are best enjoyed fresh but can be covered and kept at room temperature for one day.

To reheat, warm the steak and potatoes in a skillet over medium heat for 3-4 minutes until heated through. Scrambled eggs can be gently warmed in the microwave for 30-45 seconds. Cinnamon rolls reheat beautifully in a 350°F oven for about 5 minutes.

This plate is best enjoyed fresh and hot, so consider prepping components ahead but assembling just before serving for the ultimate breakfast experience.