Looking for a hearty breakfast/brunch one-skillet meal featuring beef and over-easy eggs? We make a low-carb version that is loaded with vegetables and is tasty and healthy. Everything is made in one skillet and can be taken directly from the oven to the table for serving. Our Beefy Breakfast Egg Skillet is perfect for using up those leftover vegetables and meat that may be cluttering up your refrigerator. We call it a skillet meal since it never leaves the cast-iron skillet, but it can be called a casserole, if your prefer. Joanie never met a casserole recipe that she did not love – this is one of her favorites – mine, too!
We have a close friend back East who loves steak and eggs for breakfast. So much so, that he usually orders something with beef when we go out and always gets a “to-go box.” “Steak and eggs” is truly an American classic. They just seem to go together. That was Joanie’s inspiration for this recipe. Instead of steak, she used ground beef (80-20 blend), but the recipe would work with left over beef roast, pieces of steak, and even that extra grilled hamburger that no one ate at your cookout.
If you use previously cooked beef or a burger, just shorten the cooking time, or soften the vegetables first before adding the cooked beef. Your beefy breakfast egg skillet will be delicious!
For this recipe, Joanie added asparagus, riced cauliflower, tomatoes, and chopped onion to her skillet with the ground beef. These were all extras from the refrigerator and represented uncooked vegetables from previous recipes. That is what casseroles and skillets are all about! For a large family extras may not be found as often, but with our children grown, we find that the portions you buy from the market are usually too much for one meal. Skillet meals become real money savers by keeping the waste down.
Three seasonings make this recipe simple and tasty. Joanie uses Chipotle seasoning, creole seasoning, and garlic powder. You can also add some hot sauce like Cholula to your finished dish if you like a little heat.
Generally, we use a lot of mushrooms and spinach in our skillet meals – again, almost any vegetable will work. Experiment . . . it will all taste great! Just keep it low carb!
Our favorite taste treat in this recipe is the baked egg on top for each serving. There is something magical about oven baked eggs in a breakfast skillet. We like them done “over easy.” The eggs not only keep the dish low carb but they are also delicious. It works whether the meal is for breakfast, brunch, or even for your evening meal.
The preparation time for this meal is short and the actual cooking time is not much longer. We buy pre-packaged cauliflower rice, fresh asparagus that we chop into half-inch pieces, and tomato and onion from our pantry that are easily chopped into small pieces.
The vegetables are added at the same time as the beef is browning in your skillet since asparagus take a while to soften. About 10 minutes to soften the vegetables, likewise for the seasonings, and you are ready for the fun part. Make four wells or indentions using the back of your stirring spoon in the skillet mixture, one in each quarter of the pan. Drop an egg in and bake at 400 degrees for 15 to 20 minutes until the egg whites are cooked through. The yolk should still be soft.
Another version of this dish can be made with more eggs and formed into a baking dish. We have a super Sausage Mushroom Breakfast Bake recipe with truffle oil that uses more egg and less vegetables. Try making them both and let us know your favorite.
This hearty beefy breakfast skillet is a staple in our low-carb lifestyle. Tasty, low carb, and a delicious way to use up left overs for breakfast, lunch, or a main meal!
Beefy Breakfast Egg Skillet
Delicious beef and egg dish. The veggies make this breakfast unique, low carb, and healthy.
Brown ground beef in an oven-proof skillet with the onions, cauliflower, asparagus and tomatoes for about 10 minutes. Break up the beef as you go.
Add all of the seasonings and simmer for 10 minutes until beef is cooked through and vegetables are softened (especially the asparagus).
Make four wells or indentions with the back of a spoon on top of the dish. Drop one egg carefully into each well.
Place skillet in a pre-heated 400 degree oven for 15-20 minutes until the egg whites are cooked through but yolk is still soft. Watch closely as ovens do vary.
Serve hot right from the skillet.
A cast iron skillet works best for this dish. Use any beef you have handy and choose your favorite vegetables. If you prefer to sauté your eggs separately in another pan you can skip the oven and place one on top for each serving.