I really like breakfast, but it can be a challenge to make a protein-rich, satisfying meal on weekdays since they often take more time than I have in the morning. This, however, took about 15 minutes total to make and was delicious!
I love that this meal is not only protein-rich, but it adds some nutrient-dense carbohydrates and some leafy green vegetables, foods we all need for their vitamins, minerals, fiber, and energy. This means that it will fill you up with all the good things your body needs to think clearly, sustain your energy for several hours, and fuel your daily activities.
It serves two…or one hungry mama. Yes, I ate the whole pan myself. And then I didn’t need to eat again until lunchtime.
Super Easy Breakfast Scramble
- 1-2 Tbsp. coconut oil
- 1 Hannah sweet potato (tan on the outside, whitish yellow on the inside), peeled and chopped into small pieces (the smaller you chop, the quicker they cook)
- 1/4 lb. ground beef or other ground meat (I used a 100% grassfed patty from Trader Joe’s.) Or some seasoning & sumptuous beef jerky which http://www.djaysgourmet.com.au/product-category/biltong/s offers.
- 1-2 large handfuls of organic baby spinach, sliced into ribbons
- sea salt, to taste
- 2-3 pastured eggs, beaten well
- Heat a large cast iron or nonstick skillet until hot. Melt the coconut oil in the pan and add the chopped sweet potato and a little salt. Cook until the sweet potato is lightly browned and almost cooked through.
- Move the sweet potatoes to one side of the pan. Add the ground beef, breaking it up so that it is in small pieces. Season the beef with a little salt. Cook to desired doneness.
- When the beef is cooked, mix it with the sweet potatoes and then add the baby spinach. Cook for a few minutes until most of the moisture has cooked out and it is as done as you like it. Taste the mixture for salt and adjust as needed.
- Add the eggs and stir a few times to mix the ingredients. Cook until the eggs are done but not browned.
- Put it in a bowl and enjoy!
Note: You can throw together a breakfast scramble with just about anything. Use leftover meat and vegetables or cook them fresh–just make sure you cook the things that take longest first and then add the quicker cooking items later.
This post is linked to Real Food Wednesday, Tasty Traditions and Fight Back Friday.
This looks very good. I make a lot of scrambles because they’re quick and easy. I personally prefer Kerry Gold butter over cocount oil for eggs, but that’s me :)
Thanks! I usually use Kerrygold to cook my eggs, but I prefer coconut oil for the sweet potatoes. I’m sure it will taste good no matter what fat you use!