A Quick Dinner

Impossible® Steak and Eggs

3 Servings

17 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

40’ Total time=30’ Cooking + 10’ Preparation

Start your day with a hearty, flavorful twist on a breakfast classic: Impossible® Steak and Eggs. This dish combines the savory, plant-based goodness of Impossible® Steak Bites with perfectly cooked eggs, mild and salty queso fresco, and a smoky, tangy Chipotle Tomatillo Salsa. Whether served with toast or warm tortillas, this satisfying meal is a delicious way to fuel your morning.

What makes this recipe truly shine is the balance of bold flavors and textures. The Impossible® Steak Bites deliver a rich, meaty bite, while the roasted tomatillos and chipotle peppers in the salsa add a smoky depth that complements the freshness of cilantro and lime. Customize your eggs to your liking—scrambled, fried, or poached—and pair them with the salsa for a burst of flavor in every bite. Whether you're hosting brunch or enjoying a quiet morning, this dish is a crowd-pleaser that’s as easy to make as it is to enjoy. And go fully plant-based if preferred! Or change up the salsa to your liking. This recipe is easy to mix and match as desired.

This recipe is made with Impossible® Steak Bites Meat From Plants

Nutritional information Where to buy

Let's GetCooking

17 Ingredients

10 oz package Impossible® Steak Bites Meat From Plants
6 Eggs or Liquid Plant-Based Eggs
Crumbled Queso Fresco to taste
Toast or Grilled Tortillas as desired
Chipotle Tomatillo Salsa
Kosher Salt and Freshly ground Black Pepper to taste
Fresh Cilantro to taste

Chipotle Tomatillo Salsa

1 ½ lbs Tomatillos, husks removed and tomatillos washed
2 Onions, chopped
1 Jalapeño, halved, de-stemmed and de-seeded
¼ cup Grapeseed oil
½ tsp Kosher Salt, plus additional to taste
½ cup Chipotle Peppers in adobo sauce
5 Garlic Cloves
3 Limes, juiced
5 tbsp Rice Wine Vinegar
1 bunch Cilantro, Chopped

How to prepare

Step 1: Make The Chipotle Salsa

Preheat oven to 450°F degrees with an empty sheet pan on the middle rack. Toss tomatillos, 2 onions, and jalapeños together in a bowl with oil and salt. Remove HOT sheet pan and slowly place oiled vegetables onto HOT sheet tray. Place the HOT pan with vegetables back into the oven and allow to roast. Roast for approximately 15 minutes, or until all veg is charred and nicely roasted. Remove from oven and transfer to a bowl to cool. When roasted vegetables are cool to the touch, add them along with ½ cup water, garlic, vinegar and the juice of 3 limes to a blender and pulse to ensure ingredients are well incorporated and broken down. Add cilantro and blend for an additional 15 seconds. Taste and season with salt as desired. Your favorite store-bought salsa also works for this recipe if you'd like!

Step 2: Cook The Impossible Steak Bites

Heat a lightly oiled non-stick skillet over medium heat. Add frozen steak bites to preheated pan, and cook for 11 mins, stirring occasionally. Remove from heat.