Summer is nearly here and I can’t think of a better way to celebrate the arrival of patio season than with these delicious Chipotle Breakfast Bowls! This flavorful twist on classic steak and eggs is smoky and savory with just a hint of spice. It’s the perfect start to a sunny Sunday morning.

These yummy bowls were prepared entirely on the amazing Cuisinart 360° Griddle Cooking Center which is sure to take your outdoor cooking to the next level this year. It’s extremely versatile allowing you to steam, roast, smoke, sear, bake, grill, griddle or stir-fry almost any dish with ease. And at 22-inches in diameter, it’s great for feeding a crowd.

As with any cast iron griddle, it’s super important to start by seasoning the griddle well. You simply start by wiping down the griddle with a damp cloth. Then fire up the burners to High and let them heat up for about 10 minutes. The griddle top will darken – don’t worry, that’s supposed to happen. Next you can add some oil and use paper towel to spread the oil around the entire surface. For safety reasons, I recommend using tongs to hold the paper towel. The oil will begin to smoke which is a good sign. You can repeat this process two to three times. Once the seasoning process is completed, you’ll have the perfect surface to get cooking!

This delicious recipe starts with some yummy Chipotle Potato Hash. Breakfast hash is just one of those things that I ALWAYS order at a restaurant but rarely make at home which is too bad because making this dish reminded me of how easy it actually is.

I always use russet potatoes for hash because they’re starchy so they get a nice crispy exterior on the griddle. If you want to save a little time in the cooking process, you can always parboil your potatoes first but I like the idea of spending the extra time outside so I just cooked mine from scratch. I like to cover the potatoes with the griddle lid for the first 10 minutes of cooking to help them get nice and tender more quickly. Then I remove the lid and load in the flavor – onion, bell pepper, sweet corn, and poblano all add a ton of Southwestern flair. Cuisinart’s Roasted Chipotle Garlic Seasoning adds the smoke and a touch of spice.

I used the same yummy blend to season up my steak. For this recipe, I opted for a New York striploin I found on sale at the supermarket but less expensive cuts like sirloin or ribeye would work as well. I prefer my steak medium-rare but you can cook it to your liking. Always use a meat thermometer to ensure you’re not overcooking it.

What I love about a cast iron griddle instead of a grill is that the steak ends up with this amazing crust all over its surface that’s to-die-for.

Finally, I fired up some eggs. I prefer mine sunny-side-up and these silicone egg rings are the perfect tool to get them right every time. Don’t forget to grease them well to prevent any sticking. Is it just me or is there something weirdly satisfying about having a perfectly round fried egg? These egg rings came as part of the Cuisinart 7 Piece Griddle Set which is sold separately but came in so handy with spatulas, squeeze bottles, and a scraper that makes clean up a breeze.

Once it’s all cooked up, it’s just a matter of assembling the bowls. I started with a heaping helping of hash, then a few slices of that delicious steak, and finally a fried egg. Finish it off with some fresh cilantro and lime wedges and breakfast is served…

Chipotle Steak & Egg Breakfast Bowls

1 tbsp oil
2 russet potatoes, peeled and diced
1/2 white onion, diced
1 red bell pepper, diced
1/2 poblano pepper, diced
1 cup corn kernels
2 tbsp Cuisinart Roasted Chipotle Garlic Seasoning, divided
1 8oz striploin steak
2 large eggs
1/2 lime, cut into wedges for serving
2 tbsp fresh cilantro for serving

Heat the oil on the griddle over medium-high heat. Add the potatoes and cook, covered, until the become fork tender, 8 to 10 minutes. Stir the potatoes frequently.

Add the onion, bell pepper, poblano pepper, corn kernels, and 1 tablespoon Roasted Chipotle Garlic Seasoning and continue to cook, stirring, for another 6 to 8 minutes.

In the meantime, season the steak with the remaining Roasted Chipotle Garlic Seasoning. Place it on the griddle and cook, flipping once, until the steak has reached your desired doneness. For medium-rare, cook until it reaches 135°F on a meat thermometer. Remove the steak and let it rest for 2 to 3 minutes. Slice it thinly.

Gently crack an egg into each of two silicone egg rings. Cook for about 3 minutes.

To assemble the bowls, add a heaping spoonful of hash and top it with sliced steak and a fried egg. Serve each with a lime wedge and fresh cilantro.

This post is a paid collaboration with Cuisinart.