Every dad secretly (or not so secretly) wants to be pampered on Father’s Day. Waking up to a hearty breakfast with a savory cocktail and a big cup of coffee is Dad’s version of Mother’s Day mimosas and breakfast in bed. That’s why we love this tasty grilled steak, gorgonzola and spinach quiche from Camp Makery — it’s the ultimate Father’s Day breakfast, and a great way to show him you care. It’s delicious, hearty and has enough steak to keep Dad satisfied.
Scroll down to see the recipe!
Photography: Shannon Stafford
Styling + Recipe: Leslie Marshall, Camp Makery
Ingredients:
1 dozen eggs
16-24 ounces grilled sirloin steak
16 ounce container crumbled gorgonzola cheese
1 bunch fresh spinach
Salt and pepper to taste
2 containers refrigerated crescent roll dough
Directions:
Grill the sirloin steak until medium. The steak will continue to cook in the oven, so try not to over-cook it. Slice into 1/2 inch strips.
Beat your eggs until frothy. Add about 2 teaspoons of salt and a teaspoon of pepper.
Roll out your crescent roll dough on a floured board until about 1/2 inch thick.
Place in your baking dish. I used a deeper dish, but would recommend using a 9-by-13-inch baking dish, so the eggs don’t take so long to cook and you don’t have to worry about your dough getting too dark.
Layer your casserole starting with the steak, gorgonzola cheese crumbles, and then spinach. Pour your beaten eggs over the layers.
Bake at 350 degrees for about 30-45 minutes or until your dough and eggs are completely done.
Serve with a Bloody Mary or Dad’s favorite morning cocktail!
You might also like: DIY Father’s Day BBQ Lover’s Gift
