Kevin's Natural Foods

Peppercorn Steak and Egg Baked Avocado

Brunch just got boosted with Kevin’s Peppercorn Steak and eggs stuffed into avocados! A fun to present brunch, lunch, or dinner dish that is bound to wow your family and friends. Super easy and so delicious!

Prep Time 5 Minutes
Cook Time 15 Minutes
Serves 4 Servings
This Recipe Uses

Kevin's Peppercorn Steak Tips Entrée


Kevin’s Natural Foods Peppercorn Steak Tips
1 TBSP preferred cooking oil
1 cup sliced mini sweet peppers
3 scallions, chopped, divide white from green
Kevin’s steak seasoning
1/2 TBSP fresh lime juice
2 extra large avocados
Crumbled cheese of choice, optional
Sprouts, optional
Garnish: Lime Slices


  • 1

    Heat oven to 400°F.

  • 2

    Break the beef strips apart by massaging the pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. Cut larger pieces of beef into strips.

  • 3

    Heat skillet, over Medium High until extremely hot. Add 1 TBSP of your preferred cooking oil. Add sweet peppers and scallion whites, stir constantly, and cook for 1 minute.

  • 4

    4 Add steak strip, and sear until brown, about 1 minute. Turn beef over, add 1/2 tsp steak seasoning, lime juice, and peppercorn sauce, and simmer, on low, for 45 seconds. Remove from heat, and transfer peppercorn steak to a bowl.

    Increase spicy heat level by increasing crushed red pepper flakes to taste.

  • 5

    Cut avocado in half but do not peel. Scoop about 2 TBSP avocado meat to make room for the steak. Arrange about 1/4 cup steak into each avocado half. The remaining steak can be added right before serving. With a spoon press a well for the egg. Crack an egg into each well.

    Scrapped avocado can be made into guacamole for a topping.

  • 6

    Bake the steak and egg stuffed avocado for 12-16 minutes, or until eggs have set to desired texture.

  • 7

    To serve, place one baked avocado on each plate. Add remaining steak. Sprinkle steak and eggs with Kevin’s steak seasoning, chopped cilantro, scallion greens, and cheese. Garnish with lime slices and sprouts.

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