Revamp Your Morning with High-Protein Breakfasts!
This savory halal-friendly beef and egg skillet is a high-protein breakfast designed to keep busy parents energized until lunch. It's easy to make, uses wholesome ingredients, and adheres to 100% halal standards, making it a perfect meal for the whole family.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Halal, Gluten-Free
Ingredients
1 lb Halal Certified Ground Beef
6 units Large Eggs
2 medium Russet Potatoes
1 small Onio
1 large Bell Pepper
2 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp Tamari (Halal Soy Sauce)
To taste Salt and Black Pepper
2 tbsp Fresh Parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook until they are golden brown and tender, usually about 8-10 minutes
- Add the halal certified ground beef to the skillet with the potatoes. Break it apart with a spoon and cook until no pink remains
- Toss in the diced onions and bell peppers. Sauté for another 5 minutes until the vegetables soften and the onions become translucent
- Pour in the lemon juice and tamari. Add salt and pepper to taste
- Use your spoon to create six small wells in the meat and vegetable mixture. Carefully crack one egg into each well
- Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain slightly runny
- Sprinkle fresh parsley over the top. Serve immediately while hot
Notes
Cut potatoes into very small, uniform cubes to ensure even cooking.
Use a non-stick or well-seasoned cast-iron skillet to prevent the eggs from sticking.
To save time, you can boil the potatoes the night before.
Store the beef and potato mixture in an airtight container in the refrigerator for up to three days. Store eggs separately if possible.
To reheat leftovers, warm the meat and potatoes in a pan with a splash of halal chicken broth, then fry a fresh egg to place on top.