Steak, Egg & White Gravy Breakfast Bowls

Steak and egg breakfast bowls with hash browns, tomatoes, broccoli, and gravy.

Happy Friday, friends! I’m back from a wonderful vacation in Asheville, NC and excited to be back into the swing of things (well almost, the laundry isn’t doing itself I suppose) and I’m hitting the ground running with my new focus on bowl meals! If you didn’t see my post last week, I have focused the direction of Creative Life Explored exclusively on bowl meals. That means all types of meals and all kinds of new recipes – because everything tastes better in a bowl!

I have lots of fun, healthy, and themed stuff in store for you going forward; you don’t have to be restricted to what you make JUST because it’s a bowl meal!

Steak and egg breakfast bowls with tomato, broccoli, hash browns and gravy.

Our vacation was amazing; we went with two other couples and the six of us rented a house at the base of the Smokey Mountains. Literally, you could open our back door and there was the mountains. Asheville was a quick 20 minute drive, and it was the perfect location to be both in the mountains and close to the fun of the city. I’ll be doing a travel recap for you guys like I did for our last trip to Colorado, so stay tuned. Oh, and I have so many fun new recipe ideas to make that were inspired by the meals we ate!

We landed back in Cedar Rapids at somewhere around midnight. I was smart and blocked off a half day so I could catch up on e-mail and get things sorted in the day job. And drink 4 cups of coffee. But that backfired and back to work I went early the next morning with lots of deadlines.

I wanted to hit the ground running when I returned from vacation so I actually wrote this recipe before I left knowing that I’d want to cook it as soon as I returned. It’s filled with protein and veggies; has a little bit of comfort and little bit of healthy. It’s a great balanced meal (by balanced I mean a little naughty and a little healthy) and perfect for a return to the chilly fall weather.

Steak and egg breakfast bowls with tomato, broccoli, hash browns and gravy.

I added just a tiny bit of hash browns for a base in the bowl. Not much since hash browns aren’t terribly great for you, but you could certainly omit those and load the bowl up with more veggies, or use brown rice if you’d like.

The white gravy really is the star of this dish. It flavors the steak and vegetables wonderfully, and be warned – it will leave you wanting biscuits and gravy!

Also, I have a whole mess of bowl meal recipes I’m going to make and I want to know if there is anything in particular you want to see? ALSO, I have some good news – I’m working on an e-book EXCLUSIVELY for you subscribers (so if you haven’t signed up yet, I would recommend doing so!) that I plan on publishing around late November/early December. You won’t be able to get the recipes anywhere else unless you subscribe, and trust me, you’re going to want these recipes.

You can find me not only here on the blog, but also on PinterestInstagramTwitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!


Steak and egg breakfast bowls with tomato, broccoli, hash browns and gravy.

Yields 2 Bowls

Steak & Egg Breakfast Bowls

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe


    For the gravy...
  • 2 tbsp. unsalted butter
  • 2 tbsp. flour
  • 1 1/4 c. milk
  • 1 tbsp. garlic salt
  • 2 tsp. pepper
  • For the rest of the bowl...
  • 2, 6oz. steaks, grilled to your preference and sliced
  • 2 eggs
  • 1 tbsp. almond milk
  • 2 c. broccoli florets, roughly chopped
  • 1 large tomato, diced
  • 1 tbsp. olive oil
  • 2 c. frozen hash browns, thawed
  • 1 tbsp. salt
  • 1 tbsp. pepper


  1. Begin by cooking your steak to your preference then while your steak is setting you will make the rest of the meal.
  2. First cook the hash browns by mixing the salt and pepper into the thawed hash browns in a medium skillet. Cook over medium-high heat until crispy, approximately 10 minutes.
  3. Place half the hash browns in each bowl and cover the bowls to keep warm.
  4. Next, heat the olive oil over medium high heat until the oil is hot and shimmering. Add the broccoli and tomato in, cooking until tender-crisp, approximately 10 minutes.
  5. While the vegetables are cooking whisk the eggs and almond milk together and cook in a small skillet over medium heat, scrambling the eggs.
  6. When finished, add half of the eggs, half of the vegetables and one steak to each bowl and cover to keep warm.
  7. Finally, cook the gravy by melting the butter in a small skillet over medium heat. Add in the flour, whisking to combine.
  8. Gradually add in the milk, then season with the garlic salt and pepper, stirring constantly until the sauce thickens, approximately 5-8 minutes.
  9. Pour the gravy over each bowl and enjoy!



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