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Tri-Tip Breakfast Biscuit


  • 24 ounces tri-tip cooked, thinly sliced
  • 4 eggs
  • 4 buttermilk biscuits


  • Place leftover Tri-Tip in the oven at 250 degrees. Warm until the internal temperature is 125-130 degrees. Remove, cover with foil. Rest for 5 minutes.
  • In a skillet over medium heat, add 2 tablespoons of bacon grease (or your favorite cooking oil).
  • Fry eggs over easy in the skillet seasoning. Salt and pepper to taste. When the eggs are the desired doneness remove and set aside.

To Assemble

  • Cut biscuit in half. Pile on a generous amount of thinly sliced meat on the biscuit. Place the egg on top being careful not to bust the yolk.
  • Serve open face or as a biscuit sandwich.