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Southwest Scramble

Here’s a quick breakfast idea that can also be used for a quick lunch or dinner as well.

Servings: 2


1/4 cup potato, diced 1 tbsp tallow (or coconut oil) 1/4 lb grass fed ground beef 1-3 tbsp roasted green chili 2 pastured eggs sea salt fresh ground pepper

1/4 avocado. diced 1 tsp cilantro Directions:

1. Heat the tallow in a skillet over medium heat. Sauté potatoes until almost soft, stirring so that the potatoes don’t burn.

2. Add the beef to the potatoes and brown the meat until cooked thoroughly.

3. Crack the eggs directly in the pan and mix the yolks and whites with the beef and potatoes. Add the green chile to the skillet. Heat and stir until the eggs are the desired consistency. Add the salt and pepper, to taste.

4. Serve with half the avocado and cilantro added to each plate.

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