Ground Beef and Egg Scramble

Cook beef and eggs in one pan and they usually finish the same way, both cooked through and even. Here the beef sits undisturbed until it has a crust, and the eggs come off the heat while they are still wet.

Why You'll Love Ground Beef and Egg Scramble

This is the meal you make when you want something fast that still feels like you cooked. The beef gets a real sear, crispy edges and deep browning, and the eggs stay soft and barely set. One skillet, about nine minutes.

Tips and Tricks

• Don't stir the beef too early. Let it sit and develop a crust before you break it up.
• Pull the eggs off the heat while they're still slightly wet. They'll finish cooking on the plate.

Variations

• Add a handful of sautéed peppers and onions for a hash-style scramble.
• Fold in a spoonful of crème fraîche at the end for extra richness.
• Top with pickled jalapeños and hot sauce for heat.

Substitutions

• Ground beef becomes ground turkey or ground chicken. Bring the browning time down slightly.
• Butter becomes ghee or avocado oil, for dairy-free.
• Chives become green onion tops or fresh dill.

Best Served With

• Toast and hot sauce.
• A simple side salad with lemon vinaigrette.
• Sliced avocado.

How to Store Leftovers

Best eaten immediately. Scrambled eggs don't reheat well. The curds tighten and lose their softness. Two days in an airtight container in the refrigerator if you do keep it.

Common Questions

Can I use beef that is already cooked?

Yes. Warm it through in the skillet before the eggs go in. You'll miss the fresh sear, but it still works.

Can I add cheese?

Absolutely. Fold in a small handful of grated cheddar or crumbled feta right at the end, just before it comes off the heat.

Ground Beef and Egg Scramble

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Ground beef browned until crispy in the pan, then folded into soft scrambled eggs with butter. Chives and flaky salt to finish.

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Prep Time 2 minutes mins

Cook Time 7 minutes mins

Total Time 9 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

1x2x3x?

• ⅓ lb ground beef
• 1 tsp avocado oil
• Diamond Crystal kosher salt for the beef
• black pepper
• 3 eggs
• 1 tsp butter
• 1 tbsp fresh chives chopped
• flaky sea salt to finish

Method

 

1. Heat the avocado oil in a skillet over medium-high.
2. Add the ground beef, breaking it into small pieces. Season with salt and pepper.
3. Cook 4 to 5 minutes, until deeply browned and crispy in spots. Leave it alone at the start. It needs to sit and build a crust before you break it up.
4. Drop the heat to medium-low and add the butter.
5. Whisk the eggs with a pinch of salt and pour them into the skillet around the beef.
6. Stir gently, folding the eggs as they set, about 2 to 3 minutes for soft curds.
7. Pull it off the heat while the eggs are still slightly wet. They finish on the plate.
8. Slide onto a warm plate. Chives and flaky salt on top.

Notes

• For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
• Eat this straight out of the pan. Scrambled eggs do not reheat well. Two days in an airtight container in the refrigerator if you do keep it.
• Leftover browned beef on its own keeps up to 3 days in an airtight container and is worth making extra of.

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