Beef Brunch Skillet (Printable)
A hearty one-pan dish with beef, eggs, and crispy potatoes perfect for weekend mornings.
# What You’ll Need:
→ Meats
01 - 10 oz ground beef (85% lean)
→ Vegetables
02 - 2 medium russet potatoes, diced
03 - 1 small red bell pepper, diced
04 - 1 small yellow onion, diced
05 - 1 cup baby spinach, roughly chopped
→ Eggs & Dairy
06 - 4 large eggs
07 - 1 cup shredded cheddar cheese
→ Pantry & Spices
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
12 - 2 tbsp chopped fresh chives
13 - Hot sauce, to serve
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10 to 12 minutes. Transfer to a plate and set aside.
02 - Add remaining olive oil to the skillet. Add ground beef and cook, breaking up with a spoon, until fully browned, about 5 to 6 minutes. Drain excess fat if needed.
03 - Add diced onion and red bell pepper to beef. Cook until softened, approximately 3 to 4 minutes.
04 - Stir in cooked potatoes, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly to combine.
05 - Incorporate chopped spinach and cook until wilted, about 1 minute.
06 - Create four wells in the mixture. Crack one egg into each well. Evenly sprinkle shredded cheddar cheese over the skillet.
07 - Cover skillet and cook until eggs reach desired doneness, approximately 5 to 7 minutes for slightly runny yolks.
08 - Remove from heat. Garnish with fresh chives and serve hot with optional hot sauce.
# Expert Advice:
01 -
- Everything happens in one pan, which means minimal cleanup and maximum flavor buildup from the fond.
- It's naturally gluten-free and packed with protein, so it satisfies without the heaviness of a typical brunch.
- The eggs cook right on top, so you control whether you want runny yolks or fully set—no guessing.
02 -
- Don't skip draining the beef fat—it's the difference between a crispy skillet and a greasy one that steams instead of browns.
- The spinach trick: add it at the very end so it stays textured, not reduced to wisps. No one notices spinach when it's soft; everyone notices when it's there as actual food.
- Covering the skillet is essential for gentle egg cooking. Without it, the whites cook too slowly and the potatoes start to burn.
03 -
- Pre-dice your vegetables while the potatoes cook—having everything ready means the beef and vegetables go in without hesitation, maintaining the timing.
- If you're cooking for more than four people, use two skillets rather than trying to overstuff one, or the bottom will crowd and steam instead of brown.