Ground beef for breakfast? It’s not something I would have done when I was younger, but now it’s one of my favorite go-to breakfasts. A few things you didn’t know about me – I love to cook and I love making big batches of food to nourish my family and friends. And yes, on occasion, I still eat lunch meat for breakfast.
One Pan Cheesy Beef Breakfast Scramble (Skillet Breakfast Casserole)
This Beef Breakfast Scramble is delicious and cooked in one skillet for an easy breakfast or brunch. Make it as mild or as spicy you like. This is a great dish to serve a hungry crowd before a big first day of school!
I love starting the day with a hearty breakfast that’s full of flavor, and this scramble is no exception! This is a great dish if you have friends over for brunch, and even better, there’s minimal clean up! Adding beef to your breakfast routine provides protein, flavor, and nutrients! With back to school front and center, this EASY breakfast casserole made with beef is just what your family needs to stay fueled all day.
How to Make One Pan Cheesy Beef Breakfast Scramble
- Cook beef and onion in a large skillet over medium heat, crumbling while you cook. As its cooking, season with paprika, salt, and pepper.
- When meat is no longer pink, add the hash browns and cook until thawed and tender, stirring as you cook.
- Add the water and tomatoes, undrained. Increase heat to high until the mixture boils, then reduce to a simmer. Simmer for 5-10.
- Increase heat to medium/low. Pour the beaten eggs over the mixture, cooking, and lightly stirring. Allow to cook, checking and stirring occasionally until the eggs are set to your liking.
- Finally, lay the slices of cheese over the eggs and cover until the cheese is melted, about 1-2 minutes.
- Top with chopped cilantro (optional). Serve and enjoy!
A tasty Ground Beef breakfast idea
This hearty Beef Breakfast scramble is made with all of my breakfast favorites for a delicious meal that’s packed full of flavor. Ground Beef is seasoned and cooked in tomatoes with hash browns and eggs and topped with cheese. Everything is cooked together in a skillet for maximum flavor with minimal effort!
Why beef recipes are great for back to school breakfast
I can’t believe it’s time for back to school, but here we are! I have been thinking about all the nutrition I want to pack into the start of each day, and one easy way to do that is adding beef to my favorite recipes. Beef provides protein, iron, and zinc, which are important for brain health. We want our kids to knock it out of the park at school, and nutrition is a huge part of that!
Beef gives me and my family the strength and nutrients to be our best selves throughout the day. This Beef Breakfast Casserole is SO EASY TO MAKE and is packed with flavor and nutrients thanks to the star ingredient, BEEF!
You can find out so much more by visiting the ultimate website for all things Beef: BeefItsWhatsForDinner.com
Ground Beef should be cooked to a safe and savory 160ºF.
For this recipe, you initially cook the Ground Beef until all the pink is gone from the beef, and then it continues to cook with the other ingredients, ensuring safety. Color is not always a reliable way to test doneness, and when possible, you should always use an instant read meat thermometer.
When cooking steaks, you want to cook from 145-160F for doneness. You can check out our printable meat temperature guide for more information!
Why is this Beef Breakfast Scramble so good?
- It’s a well-balanced meal – it’s high in protein (thank you beef!) and the tomatoes are a great source of lots of vitamins and minerals.
- Everything is cooked in one pan, so clean up is easy!
- It’s quick and easy to make with simple ingredients.
- It’s a gluten-free breakfast with no added sugar.
Skillet Breakfast Casserole: A great brunch recipe for a crowd
This Beef Breakfast Scramble is a great recipe if you are looking for something to serve overnight guests or have friends around to brunch on a lazy weekend. The recipe is easily doubled if you are serving more people, and if you are feeding children as well as adults, you can make the dish mild by using tomatoes without chile.
Top Tips for Making One Pan Cheesy Beef Breakfast Scramble
- Use lean ground beef.
- If you prefer this to be more mild, use tomatoes without green chiles. If you want it to be spicier, get the hot tomatoes/green chiles and use Pepper Jack cheese in place of cheddar.
- Leftovers can be refrigerated for 2-3 days and reheated.
- Finish the dish with fresh cilantro or parsley.
BEEF BREAKFAST BURRITOS
Ground Beef, peppers and onions are quickly sautéed and wrapped up with scrambled eggs. Serve with lime-cilantro cream and salsa.
- 38 G
TEST KITCHEN TIPS
Use a potato masher to break up Ground Beef into small crumbles while browning.
- 12 ounces Ground Beef (93% lean or leaner)
- 1 medium red bell pepper, chopped
- 1 small onion, finely chopped
- 2 teaspoons ground ancho chile powder
- 1/2 teaspoon ground cumin
- 4 eggs, beaten
- 2 tablespoons water
- 1 tablespoon finely chopped fresh cilantro
- 1/4 teaspoon salt (optional)
- 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
- 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
- Salsa (optional)
- 1/2 cup reduced-fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm.
- Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.
BEEF BREAKFAST SAUSAGE
Juicy and flavorful beef breakfast sausage is easy to make at home with lean ground beef, spices, and olive oil.
I like to make several of them ahead of time and enjoy them throughout the week! They reheat beautifully in the microwave.
Savory breakfasts can be just as good as sweet ones, and these tasty sausages are the proof. Served with eggs, they’re perfect for breakfast or brunch – delicious, filling, and you can make them in advance and reheat.
I love making this homemade sausage because it’s not just very flavorful but also so easy to make. You simply mix the ground beef with seasonings, shape the mixture into patties, then cook the patties for a few minutes in olive oil.
You’ll only need a few simple ingredients to make beef breakfast sausage. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Ground beef: I use lean ground beef (85% lean and 15% fat). A leaner mixture is going to be too dry, in my opinion. I once tried using a 90/10 mix and it definitely wasn’t as good.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use or the sausage might be too salty.
Lots of spices: I like to use onion powder, garlic powder, smoked paprika, dried thyme, dried sage, and crushed red peppers. Please make sure the spices you use are fresh. A stale spice can easily ruin a dish.
Olive oil: I use it to fry the patties. Other options include avocado oil and butter.
Making homemade beef sausage is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Combine the beef with the spices and mix. Try not to over-mix (over-mixing will result in dense sausage), but do make sure the mixture is uniform and the spices are distributed throughout.
Divide the mixture into four patties (or into eight small ones). Cook them in olive oil until cooked through, 4-5 minutes per side over medium heat.
You can easily double the recipe, cook the patties in batches (or use a double-burner griddle), and keep the leftovers in the fridge for a few days. They also freeze well.
FREQUENTLY ASKED QUESTIONS
What kind of meat is breakfast sausage made of?
It’s typically made with ground pork. However, some people prefer to avoid pork for various reasons, and for them, beef is actually a great option that tastes really good.
Can sausage be made from beef?
Yes, absolutely. Although it’s typically made with pork meat, beef is a great, flavorful option that pairs well with the typical sausage seasonings. Other options include ground chicken and ground turkey.
What’s the difference between a burger and a sausage patty?
There are two main differences. The first is the meat used – beef for burgers and pork or chicken for sausages. Although as you can see here, sausage CAN be made with ground beef.
The second main difference is the seasoning. A burger is often seasoned very minimally, with just salt and pepper. Sausages are heavily seasoned and often contain spices such as paprika, sage, and thyme.
VARIATIONS AND SUBSTITUTIONS
Here are a few ideas for you for varying the basic recipe:
- As mentioned above, you can cook the patties in butter instead of olive oil. It’s very tasty!
- The spice combination I use, especially the thyme and sage, is a classic one. But you can experiment with your favorite spices. Tasty options include dry mustard and oregano.
- Add 2 tablespoons of grated parmesan to the mixture.
- You can form the mixture into eight small patties instead of into four larger ones. If you do, they’ll be ready faster – you’ll need to cook them for about 3 minutes per side over medium heat.
I usually serve it with fluffy scrambled eggs, almond flour biscuits, and fresh berries. It’s a wonderful, filling breakfast or brunch that keeps me full for many hours.
Sometimes I actually serve this dish for dinner, and then I serve it with just about any side dish, such as roasted Brussels sprouts, for example, or mashed cauliflower.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They keep quite well actually, and you can reheat them in the microwave on 50% power.