This post is sponsored by Eggland’s Best. All opinions and content are my own. I truly love all of the brands that support Fitty Foodlicious!
It is the third week of January and I’m already like where has the time gone? 2018 can you please slow down a little? We are full swing into January and I’ve been working hard on my January intentions. Creating daily content on here for you guys, working on more savory recipes, filling my self-love tank with lots of hot baths and meditation. I’ve also been taking ACT therapy classes and with only two weeks into the class, I already have a different outlook on my anxiety. I recently sprained my ankle in running (and you guys know how much I ADORE running) so taking a step back while my injury heals has been hard. Real hard. But I know that the more I train on it, the longer it’s going to take to heal so I need to give it lots of time and lots of Epsom salt soaks. It hasn’t been easy though taking a step back and I’m going a little stir crazy.
Luckily though, I’ve teamed up with Eggland’s Best and Fit Approach and some other amazing health and wellness bloggers to bring you guys this fun recipe swap! Today on the blog I’ve re-created this amazing and healthy twist on the Philly Cheesesteak. Thanks to my girl Carleeh from Healthy Socialite, I bring you guys Philly Cheesesteak and Eggs. Now, before working on this recipe, I have to admit, I had never had Philly Cheesesteak before. My husband looked at me like I was crazy when I shared that information with him, but it’s true. I’m a Philly Cheesesteak newbie so working on this recipe was a lot of fun and totally new to me!
This recipe is perfect for the New Year and can be made for breakfast, but last night we made it for dinner and it was super yummy! The best part is Eggland’s Best delicious eggs are featured in this recipe and these eggs pack a powerful punch. Eggland’s Best eggs stay fresher longer than ordinary eggs, are only 60-calories per egg, have 10x more vitamin E and 6x more Vitamin D, have more than double the omega 3’s of regular eggs and 38 % more lutein than traditional eggs. See? They are literally the powerhouse egg!
This recipe is super simple to make. All you need is flank steak (I find this is the best type of steak to use when making steak and eggs.) You’ll also need some fresh bell peppers, provolone cheese, 4-6 Eggland’s Best Eggs, tortillas or bread, and spices of choice. I made this recipe two ways. The first way I used fresh tortillas and made them into mini breakfast burritos. The second way I made this recipe is topping fresh sourdough bread slices with the Philly cheesesteak and eggs. You can use whichever bread option you like, or if you are gluten-free you can use gluten-free tortillas or no bread at all. It’s totally up to you!
This Philly Cheesesteak and Eggs recipes take no time to make at all. First, I prepped my flank steak by slicing it up with a butcher knife then adding spices to it. I used salt + pepper, plus a blend of oregano, garlic, and tarragon. Then I sauteed the steak in olive oil over medium-high heat. Next, I added the sliced bell peppers until everything was browned. If you prefer your bell peppers to be crunchy like I do, then don’t over sautee them. If you prefer that they are a bit softer, then sautee everything together for longer. Set the steak and bell pepper mixture aside and prep your eggs. I used 6 Eggland’s Best Cage-free Eggs because we wanted enough for leftovers. I mixed the egg yolks with some salt and pepper and a dash of cream cheese and scrambled them over medium heat. Then I combined everything together in one pan and melted the provolone cheese over the top. My hubby ate his in a tortilla and I had mine over some sourdough bread. Both versions taste delicious!
Do you guys love eggs? I adore them and I try to have at least one every day. What’s your favorite way to make eggs? Comment below and let me know.