This is my new favorite breakfast. I strongly recommend using grass-fed beef if available and the leanest ground beef you can find (I use 9% fat). Do not feel limited by the vegetables listed below – you can also use peppers, spinach, tomatoes, etc. I like to use dark leafy greens in most every dish I make – they are nutrient powerhouses. The seasoning mix I use comes from our Local Farmer’s Market. You can find taco-type seasonings at any local grocer (make sure and check the amount of sodium, some can be very high).
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup sliced crimini mushrooms
- Taco seasoning
- 1-2 teaspoons extra virgin olive oil
- 3 eggs
- 5-7 large leaves of kale (rinsed, de-stemmed and coarsely chopped)
- Hot sauce
Cook ground beef in large sauté pan over medium heat, stirring frequently. After about 3 minutes, add onion. Continue to stir as cooking. After 3 more minutes add mushrooms and sprinkle with seasoning. Heat olive oil in separate skillet on medium heat. Once warm, crack eggs into skillet.
By now the beef and vegetable skillet should be about done. Add kale and stir frequently. Check eggs; I like to flip mine for a minute before serving, but cook to desired firmness (over-easy, over-medium, etc). Skillet is ready when kale turns bright green. Remove from skillet onto plates (3 servings) and top with egg and hot sauce.
Time: 15 minutes