Description

A hearty Southern-inspired breakfast featuring crispy country fried steak, smoky bacon, a fluffy buttery biscuit, and a perfectly cooked egg. The combination of crunchy, creamy, savory, and rich flavors makes this an indulgent comfort-food breakfast.

Ingredients

Scale

Ingredients

2 tenderized cube steaks, about 4 oz each
2 large eggs, divided
½ cup all-purpose flour
¼ cup milk
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp paprika
¼ tsp cayenne pepper
4 slices thick-cut bacon
2 large buttermilk biscuits
2 tbsp vegetable oil, or enough for shallow frying
1 tbsp butter, for frying the eggs
Optional: 2 slices cheddar or pepper jack cheese
Optional: country gravy, for serving
Optional: hot sauce, avocado, parsley, or chives

Instructions

Pat the cube steaks dry. Season both sides with salt, black pepper, garlic powder, and paprika. If needed, tenderize the steaks with a meat mallet until about ¼ inch thick.
Set up the dredging station. Place flour seasoned with a little salt, pepper, and cayenne in one shallow bowl. Whisk 1 egg with the milk in a second bowl.
Coat each steak in the seasoned flour, dip it into the egg mixture, then coat it again in the seasoned flour. Let the coated steaks rest for a few minutes.
Heat about ¼ inch of oil in a large skillet over medium-high heat. Fry the steaks for about 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack to keep the coating crisp.
Bake the biscuits according to package directions, or bake homemade biscuits at 425°F (220°C) for 12–15 minutes, until golden.
Cook the bacon in a cold skillet over medium heat, turning occasionally, until crisp. Transfer to paper towels to drain.
Melt the butter in a skillet. Crack the remaining egg into the skillet and fry until the white is set while keeping the yolk runny, or cook to your preferred doneness.
Assemble each serving by placing a warm biscuit on a plate. Top with a country fried steak, crispy bacon, and fried egg.
Add cheese if desired and finish with country gravy, hot sauce, parsley, or chives. Serve immediately.

Notes

Tenderized cube steak is ideal because it cooks quickly and remains tender.
Do not overcrowd the skillet when frying the steaks, as this can make the coating soggy.
Frying around 350°F helps the coating become crisp without overcooking the steak.
Rest the breaded steak for a few minutes before frying to help the coating adhere.
For a lighter version, bake the breaded steak at 400°F for 15–20 minutes, flipping halfway through.
Turkey bacon or lean ham can be used instead of regular bacon.
Add cheddar or pepper jack for a cheesy version.
Country gravy is optional but makes the dish especially rich and traditional.
Leftovers are best refrigerated in airtight containers and reheated in the oven or air fryer to help preserve the crisp coating.
Nutrition is approximate and will vary depending on the biscuit, steak size, frying oil, bacon, and optional toppings.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Pan-Frying, Baking
Cuisine: American, Southern

Nutrition

Serving Size: 1 biscuit with steak, bacon, and egg
Calories: 900 kcal
Sugar: 3 g
Sodium: 1650 mg
Fat: 58 g
Saturated Fat: 19 g
Unsaturated Fat: 33 g
Trans Fat: 1 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 43 g
Cholesterol: 300 mg

Keywords: country fried steak, country fried steak biscuit, bacon biscuit with egg, Southern breakfast, country fried steak and eggs, steak breakfast, biscuit breakfast, hearty breakfast recipe