Sheet Pan Steak and Eggs

a slice of sheet pan steak and eggs on a plate garnished with chives and black pepper

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Hash browns, peppers, and onions with lean shaved steak, eggs, and melty cheese.

Prep Time15

Cook Time45

Total Time1

Servings: Servings

Calories: 340kcal

Author: Mason Woodruff

Ingredients

20 oz bag (about 6 ⅔ cups) Frozen Shredded Hash Browns
3 cups (250g) Frozen Peppers and Onions
1 Tablespoon Olive Oil
1-2 pinches Salt and Pepper
16 oz Shaved Steak see notes*
2 Tablespoons Worcestershire Sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
6 large Eggs
2 oz Colby Jack Cheese finely grated

Instructions

Preheat your oven to 450ºF. Line a half sheet pan with parchment paper before adding the hash browns, peppers and onions, 1 tablespoon of olive oil, and a couple pinches of salt and pepper. Toss to evenly coat and bake for 20 minutes.
Mix 2 tablespoons of Worcestershire sauce, 1 teaspoon each of garlic and onion powder, and ½ teaspoon each of black pepper and kosher salt in a large bowl. Use kitchen scissors or a knife to roughly chop the shaved steak into bite-size pieces before adding to the bowl. Massage the marinade into the steak, cover, and set aside until the hash browns have baked for 20 minutes.
Add the steak on top of the hash browns in evenly spaced out dollops. Bake for an additional 15 minutes.
After 15 minutes, add the 6 eggs on top of the hash browns and steak. Sprinkle the cheese around the eggs, leaving them uncovered. Bake for 8-10 minutes until the egg whites are set and the yolks are to your liking.
Slice into 6 pieces and garnish with chives or your choice of herbs, black pepper, hot sauce, or your choice of toppings.

Notes

*I used Swift shaved beef steak from Trader Joe's. It's leaner steak option with 22g protein and 7g fat per 4 oz serving. You can use any shaved steak or make your own by very thinly slicing a leaner cut of beef.

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