Level up your breakfast game in lightning speed with a combination of fresh sautéed veggies and leftover ground beef in this delicious and nutritious skillet meal!

Smoked paprika, cumin and chili powder lend to this recipe’s comforting flavor profile, while a topping of cilantro, scallions and hemp seeds add brightness and a satisfying crunch. Better yet, we cracked eggs directly into the skillet then baked it for a showstopping, one-pan wonder that’ll give you all the energy needed for the day ahead.

Tips and tricks:

Looking for ways to speed up the prep time? Grab pre-diced onion and garlic, cubed butternut squash and bagged baby kale from the market, reducing time spent chopping. You can even prep this dish up to the point of adding the avocado and eggs the night before. When you’re ready to feast, simply reheat the veggies and ground beef in the skillet on the stove, then proceed with the rest of the instructions and serve!

Don’t be afraid to mix it up! Get creative by swapping spices, toppings and veggies:

  • Try diced sweet potatoes instead of butternut squash, green, red or orange bell peppers for the yellow, or summer squash for the zucchini.
  • Swap fresh parsley for the cilantro.
  • Use another seed such as pepitas, sunflower, or pine nuts, or omit them altogether to keep this dish nut and seed free.
  • Have cooked chicken or steak on hand? Throw that in instead of the ground beef!

This is a GREAT recipe to clear your fridge of leftover protein and produce before they reach the point of no return.

Whole30 Beef and Veggie Breakfast Skillet

Photo Credit: Sarah Steffens
Whole30 Beef & Veggie Breakfast Skillet

Whole30 Beef & Veggie Breakfast Skillet

This mouthwatering breakfast hash is packed with veggies, flavorful spices and lots of healthy protein, making it a perfect way to fuel your day!
Pro tip: use pre-chopped veggies from the market and leftover ground beef for a Whole30 breakfast that pulls together in a snap.
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Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 4

Equipment

  • 1 cast iron skillet

Ingredients
  

  • 1 tbsp ghee
  • 1/2 yellow onion peeled & diced
  • 2 garlic cloves peeled & minced
  • 2 cups cubed butternut squash
  • 1 yellow bell pepper sliced & seeds removed
  • 1 medium zucchini diced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 8 oz cooked ground beef
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • 2 cups baby kale
  • 1 medium avocado peeled & diced
  • 5 large eggs

Garnishes

  • 1/4 cup fresh cilantro minced
  • 1 medium scallion minced
  • 1 tbsp hemp seeds

Instructions
 

  • PREHEAT oven to 400 °F (205 °C).
  • ADD ghee to a cast-iron skillet on the stove set to medium heat. Add onion, garlic, butternut squash, yellow bell pepper and zucchini to the skillet. Season with sea salt and black pepper.
  • SAUTE veggies until soft, about 5-7 minutes.
  • ADD cooked ground beef to the skillet and season with smoked paprika, cumin and chili powder. Mix well with the veggies until warmed through, then add the baby kale and stir until wilted, about 2 minutes.
  • ADD avocado to the skillet.
  • CRACK eggs directly into the skillet and season with additional sea salt and black pepper as needed. Place in the oven and bake until the egg whites are set, about 8-10 minutes.
  • REMOVE from the oven and garnish with cilantro, scallion and hemp seeds.
  • STORE any leftovers in the fridge for up to 3 days.
  • Enjoy!
Keyword eggs, ground beef
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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.