Okay I’ll admit it. Brunch is my favorite meal. Here’s the thing… I love breakfast food. But I’m not super enthusiastic about mornings. That makes brunch perfect for me. All the deliciousness of breakfast, just later. 🙂
Simply Potatoes makes brunch easy because you get the flavor and texture of fresh potatoes without all the work. No peeling, no washing, no shredding. That makes them perfect for this Baked Big Steak Omelet. It has all the great flavor of the restaurant favorite with a lot less work. It’s SO much easier.
This is my wife’s favorite brunch/breakfast entree when we go out, so I just had to create it at home. And it’s surprisingly easy. With family -friendly flavors, it’s perfect for your next family gathering too. Easy and tasty? That’s a win-win in my book!
Don’t be intimidated by the ingredient list or the instructions. The steps are super easy. Read through it one time and you’ll see what I mean. Y’all enjoy!
My friends at Simply Potatoes are going to give one lucky Southern Bite reader a beautiful 9.5-inch Le Creuset Baking Dish! Be sure to see the entry box below the recipe for your chance to win!
Baked Big Steak Omelet
- 1 (20-ounce) bag Simply Potatoes Shredded Hash Browns
- 1/4 cup butter melted
- 1/2 teaspoon salt
- 1 green bell pepper seeded and chopped
- 1/2 large white onion peeled and chopped
- 1 cup sliced mushrooms
- 1 tablespoon vegetable oil
- 1 (1-pound) sirloin steak, trimmed and thinly sliced
- 6 eggs
- 1 1/2 cups shredded cheddar cheese
- 1 to mato seeded and diced
- sour cream
- Preheat the oven to 425° F. Lightly spray an 8x8 baking dish with nonstick cooking spray. Pour the hash browns, melted butter, and salt into the dish and stir to combine. Lightly press the hash browns evenly into the bottom of the pan and bake uncovered for 20 minutes.
- While the hash browns cook, heat a skillet over medium heat. Add the oil. Once the oil is hot, add the chopped bell pepper, and onion. Cook 5 to 8 minutes or until the onions are translucent and just starting to brown. Add the mushrooms and cook until the mushrooms start to brown. Remove the vegetables from the skillet and set aside. Increase the heat to medium-high. Put the sliced sirloin in the skillet and season generously with salt and pepper. Cook about 3 minutes or just until the outside starts to brown. Don't overcook. Remove from the heat and set aside.
- Once the hash browns have cooked, remove the dish from the oven. Decrease the oven temperature to 350° F. Crack the eggs in a small bowl and whisk to scramble. Pour the eggs evenly over the hash browns. Sprinkle the cheese over the hash browns. Top with the steak, peppers, onions, and mushrooms. Be sure to discard any liquid that may have collected in the bowl from the steak or vegetables. Return to the oven for 25 minutes. Allow the dish to rest for about 10 minutes before slicing and serving. Serve topped with diced tomato and a dollop of sour cream.
This is a sponsored conversation written by me on behalf of Simply Potatoes®. The opinions and text are all mine.