Hearty ground beef and egg scramble is the skillet dinner I make when the fridge looks empty but everyone's hungry. Savory browned beef, sweet onion, and tomato paste meet fluffy eggs folded with creamy goat's cheese, garlic, and a whisper of rosemary. It's on the table fast and packs 43g protein per serving.
Tired of the same old breakfast routine? Shake things up with a dish that’s guaranteed to keep you full and focused all morning long! This Scrambled Eggs with Ground Beef recipe is the ultimate power breakfast. We’re talking savory, seasoned ground beef, fluffy eggs, and the tangy creaminess of goat cheese, all coming together in one pan in under 30 minutes. It’s a simple, high-protein meal that tastes like a weekend brunch but is easy enough for a busy weekday.
Ingredients
• 7 oz / 200g ground beef
• 1 small onion, finely chopped
• 3 large eggs
• ¼ cup / 60ml milk
• ¼ cup / 55g (1.94 oz) fresh goat’s cheese, crumbled
• 1 tsp / 3g (0.11 oz) garlic powder
• ¼ tsp / 0.5g (0.02 oz) dried rosemary powder
• 1 tbsp / 15g (0.53 oz) tomato paste
• ½ tsp / 3g (0.11 oz) sea salt, or to taste
• 2 tbsp / 30ml olive oil
Instructions
1. Directions
2. Heat the olive oil in a large non-stick skillet or Instant Pot set to “Sauté” mode over medium-high heat. Add the finely chopped onion and cook, stirring frequently, until it becomes soft and translucent, about 3-4 minutes.
3. Add the ground beef to the skillet. Break it apart with a spatula and cook until browned all over. Drain any excess fat if necessary. Stir in the tomato paste and cook for another minute until fragrant.
4. In a separate medium bowl, whisk together the eggs, milk, crumbled goat’s cheese, garlic powder, rosemary powder, and sea salt until well combined and slightly frothy.
5. Pour the egg mixture directly over the cooked beef and onions in the skillet. Reduce the heat to medium-low. Let the eggs set for about 30 seconds before gently pushing them from the edges toward the center with a spatula.
6. Continue to cook, stirring slowly and gently, until the eggs are soft, creamy, and just slightly underdone. They will continue to cook from the residual heat. Remove from the heat immediately and serve warm.
Nutritional Information
• Nutrition Per Serving
• Calories: 483
• Total Fat: 31g
• Net Carbs: 6.3g (0.22 oz)
• Protein: 43.1g
• Fiber: 1.2g
Pro Tips
• Pro-Tips
• For the creamiest eggs, remove the pan from the heat while they are still slightly wet and glossy. The residual heat will finish cooking them to perfection without making them dry.
• Don’t have goat cheese? Crumbled feta, shredded sharp cheddar, or even a dollop of cream cheese will also add a delicious, creamy tang to the dish.
• Boost the veggie content by sautéing diced bell peppers, mushrooms, or a handful of fresh spinach along with the onions for extra flavor and nutrients.
• For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg mixture before cooking.
FAQ
Q: Can I use a different cheese in this recipe
A: Yes, absolutely! If you don’t have goat cheese, you can substitute it with crumbled feta, shredded sharp cheddar, or even a dollop of cream cheese for a similar creamy and tangy flavor.
Q: How can I add more vegetables to this ground beef and egg scramble
A: To boost the veggie content, you can sauté diced bell peppers, mushrooms, or a handful of fresh spinach along with the onions at the beginning of the recipe. This adds extra flavor, nutrients, and fiber.
Q: Is this Scrambled Eggs with Ground Beef recipe keto-friendly
A: Yes, this recipe is a great option for a ketogenic diet. With only 6.3g (0.22 oz) of net carbs and 43.1g (1.52 oz) of protein per serving, it’s a high-protein, low-carb meal perfect for a keto lifestyle.
Q: What is the best way to get creamy scrambled eggs
A: The key to creamy eggs is to remove the skillet from the heat while the eggs are still slightly wet and glossy. The residual heat will finish cooking them to a perfect soft and creamy texture without making them dry.
Pro Tips
- Pull the pan off the heat while the eggs still look slightly wet and glossy — residual heat finishes them into soft, creamy curds instead of dry ones.
- Cook the tomato paste with the browned beef for a full minute before the eggs go in; that quick toasting takes away the raw edge and deepens the flavor.
- No goat's cheese? Crumbled feta, shredded sharp cheddar, or a dollop of cream cheese all bring the same creamy tang to the scramble.
- Boost the vegetables by sautéing diced bell peppers, mushrooms, or a handful of fresh spinach along with the onion.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture before it hits the pan.
Frequently Asked Questions
Is this ground beef and egg scramble keto-friendly?
Yes — each serving has about 6.3g carbs with 43.1g protein and 31g fat. The eggs, ground beef, goat's cheese, and olive oil make it a solid keto meal with no filler starches.
Can I make this scramble ahead of time?
You can brown the beef and onion mixture a day ahead and refrigerate it. When you're ready, rewarm it in the skillet and add the egg mixture fresh so the curds stay soft.
How do I store and reheat leftovers?
Store leftovers in a sealed container in the fridge for up to 2 days and rewarm gently in a non-stick skillet; high heat will make the eggs rubbery.
Can I add more vegetables to this dish?
Absolutely — sauté diced bell peppers, mushrooms, or fresh spinach with the onion until soft before adding the beef. Keep the additions modest so the eggs still hold together.
Recipe card below.
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Ingredients
Method
- Directions
- Heat the olive oil in a large non-stick skillet or Instant Pot set to Sauté mode over medium-high heat.
- Add the finely chopped onion and cook, stirring frequently, until it becomes soft and translucent, about 3-4 minutes.
- Add the ground beef to the skillet. Break it apart with a spatula and cook until browned all over.
- Drain any excess fat if necessary.
- Stir in the tomato paste and cook for another minute until fragrant.
- In a separate medium bowl, whisk together the eggs, milk, crumbled goat’s cheese, garlic powder, rosemary powder, and sea salt until well combined and slightly frothy.
- Pour the egg mixture directly over the cooked beef and onions in the skillet.
- Reduce the heat to medium-low.
- Let the eggs set for about 30 seconds before gently pushing them from the edges toward the center with a spatula.
- Continue to cook, stirring slowly and gently, until the eggs are soft, creamy, and just slightly underdone. They will continue to cook from the residual heat.
- Remove from the heat immediately and serve warm.
- Don't have goat cheese? Crumbled feta, shredded sharp cheddar, or even a dollop of cream cheese will also add a delicious, creamy tang to the dish.
