Grass-Fed Beef and Egg Scramble

This grass-fed beef and egg scramble is a hearty and flavorful breakfast that's perfect for a weekend brunch or a quick weekday meal. The grass-fed beef is a good source of protein and healthy fats, and the eggs are a good source of protein and choline. The sun-dried tomatoes add a touch of sweetness and acidity, and the parsley adds a fresh, herbaceous flavor. This scramble is also a great way to use up leftover beef or eggs.

The origins of the grass-fed beef and egg scramble are shrouded in mystery. Some say that it was first created by cowboys in the American West, who would cook their meals over an open fire. Others say that it was invented by farmers in the Midwest, who needed a quick and easy way to use up their leftover beef and eggs. Whatever its origins, the grass-fed beef and egg scramble has become a popular breakfast dish all over the world.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon avocado oil
• 1/2 pound grass-fed ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/4 cup chopped sun-dried tomatoes
• 2 large eggs
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Heat the avocado oil in a large skillet over medium heat.
2. Add the ground beef, onion, and green bell pepper to the skillet and cook until the beef is browned and the vegetables are softened.
3. Stir in the sun-dried tomatoes.
4. Crack the eggs into the skillet and cook until they are cooked to your desired doneness.
5. Stir in the parsley and season with salt and pepper to taste.
6. Serve immediately.

Why It Works

• The grass-fed beef is a good source of protein and healthy fats.
• The eggs are a good source of protein and choline.
• The sun-dried tomatoes add a touch of sweetness and acidity.
• The parsley adds a fresh, herbaceous flavor.
• This scramble is a great way to use up leftover beef or eggs.