Steak and Cheese Spicy Breakfast Bake

The Steak and Cheese Spicy Breakfast Bake is a hearty, low-carb keto dish featuring tender seared steak, a creamy egg base, and a melty blend of sharp cheddar and pepper jack cheese baked until the edges are golden and crisp. Colorful bell peppers and optional jalapeños add freshness and gentle heat, while chili powder, smoked paprika, and cayenne provide a balanced spicy kick. Perfect for meal prep, this bake slices cleanly, reheats well, and works for breakfast, brunch, or a simple dinner, especially when paired with avocado, a fresh salad, or a toppings bar of sour cream and salsa.

Course Breakfast, Brunch, Dinner

Cuisine American, Keto, Low Carb

Keyword keto breakfast bake, low carb casserole, meal prep, spicy keto breakfast, steak and eggs

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 420kcal

Equipment

10 inch oven-safe skillet or 9x9 inch baking dish
Mixing bowl
Whisk
Cutting board
Chef's knife

Ingredients

For the steak and vegetables

1 pound sirloin steak, trimmed and cut into 1/2 inch cubes
2 tablespoons olive oil divided
1 teaspoon kosher salt divided, plus more to taste
1/2 teaspoon black pepper divided
1 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/4 cup jalapeño, finely chopped seeds removed for milder heat, optional

For the egg and cheese mixture

8 large eggs
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese freshly grated if possible
1 cup shredded pepper jack cheese freshly grated if possible
1 teaspoon chili powder
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste
1/4 teaspoon garlic powder
2 tablespoons unsalted butter for greasing the skillet or baking dish

Optional toppings and sides

1 medium avocado, sliced for serving
1/4 cup sour cream for serving
1/4 cup sugar-free salsa for serving, optional

Instructions

Preheat the oven to 375°F and lightly grease an oven safe skillet or baking dish with the butter.
Pat the steak cubes dry with paper towels and season them with about half of the salt and half of the black pepper.
Heat half of the olive oil in a large skillet over medium high heat until shimmering, then add the steak in a single layer and sear until browned on the outside but still pink in the center, about 3 to 4 minutes, and transfer the steak to a plate.
Add the remaining olive oil to the same skillet, reduce the heat to medium, and sauté the red bell pepper, green bell pepper, and jalapeño with the remaining salt and pepper until just tender and lightly browned, about 4 to 5 minutes.
Spread the cooked peppers evenly over the bottom of the prepared skillet or baking dish and scatter the seared steak cubes over the peppers in an even layer.
In a mixing bowl whisk together the eggs, heavy cream, chili powder, smoked paprika, cayenne, garlic powder, and a small pinch of additional salt until the mixture is smooth and well combined.
Stir in the shredded cheddar and pepper jack cheese, reserving a small handful of cheese if you like a cheesier top, and mix until evenly distributed in the egg mixture.
Pour the egg and cheese mixture evenly over the steak and peppers, gently shaking the pan if needed so the liquid settles into all the gaps.
Sprinkle the reserved cheese over the top and place the skillet or baking dish in the preheated oven.
Bake until the eggs are just set in the center and the top is puffed and golden brown at the edges, about 20 to 25 minutes, then remove from the oven.
Let the breakfast bake rest for 5 to 10 minutes to firm up, then slice into portions and serve with avocado, sour cream, and sugar free salsa if desired.
Store any leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in the oven or microwave before serving.

Notes

For extra tenderness, avoid overcooking the steak during the searing step because it will continue to cook while the bake is in the oven. If you prefer a milder dish, omit the jalapeño and cayenne and use only bell peppers and smoked paprika. This recipe is easy to meal prep by baking, cooling completely, slicing into portions, and refrigerating or freezing for later use. To freeze, wrap individual slices tightly, store them in a freezer safe container for up to 3 months, then thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through. Pair each serving with fresh avocado or a simple green salad to keep the meal keto friendly and filling without adding unnecessary carbs.

Nutrition