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.
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 and 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.