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–+ servings

Steak and Eggs Brunch Plate with Cinnamon Rolls

Rose
This hearty brunch plate combines juicy ribeye steak, soft scrambled eggs, crispy rosemary potatoes, and sweet cinnamon rolls for a perfect balance of savory and sweet flavors. Ideal for weekend brunch or special gatherings, it delivers restaurant-style comfort with simple ingredients and satisfying textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 plates
Calories 680 kcal

Equipment

  • skillet for cooking steak
  • non-stick skillet for scrambling eggs
  • oven for warming cinnamon rolls
  • mixing bowl for whisking eggs
  • whisk
  • spatula
  • knife for slicing steak
  • cutting board

Ingredients
  

  • 2 ribeye steaks (6–8 oz each)
  • salt to taste
  • black pepper to taste
  • 1 tbsp olive oil
  • 4 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • 2 cups diced potatoes
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • salt and pepper to taste
  • 2 soft cinnamon rolls
  • 2 tbsp cinnamon roll glaze
  • fresh parsley for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) if reheating. Bake store-bought cinnamon rolls according to package instructions or warm homemade rolls. Drizzle with cinnamon glaze and set aside.
  • Heat olive oil in a skillet over medium-high heat. Season ribeye steaks with salt and black pepper, then sear for 3–4 minutes per side for medium-rare or until desired doneness. Remove from heat and rest for 5 minutes.
  • Heat olive oil in another skillet over medium heat. Add diced potatoes, rosemary, paprika, salt, and pepper. Cook for 12–15 minutes, stirring occasionally, until potatoes are golden brown and crispy.
  • Whisk eggs with milk and a pinch of salt in a bowl. Melt butter in a non-stick skillet over medium-low heat, pour in the eggs, and gently stir until soft and fluffy.
  • Slice the rested steaks against the grain. Arrange steak slices, scrambled eggs, and crispy potatoes on each plate. Add the warm cinnamon rolls, drizzle with glaze, garnish with fresh parsley, and serve immediately.

Notes

For the best flavor, allow the steak to rest before slicing to keep it juicy. Cut potatoes evenly so they crisp up consistently in the skillet. Scramble eggs over medium-low heat to keep them soft and fluffy. Warm cinnamon rolls just before serving so they stay tender and moist.

Nutrition

Calories: 680kcalCarbohydrates: 45gProtein: 36gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 320mgSodium: 560mgPotassium: 900mgFiber: 3gSugar: 12gVitamin A: 900IUVitamin C: 12mgCalcium: 120mgIron: 4mg
Keyword brunch steak plate, cinnamon roll brunch, steak and eggs brunch, steak eggs potatoes breakfast
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