The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
This hearty one-pan egg scramble is the perfect breakfast to start the morning or dinner to end the day!
With simple ingredients like ground beef, sweet potatoes, eggs and cheese, it’s family friendly, flavorful and filling. It can easily be doubled to serve more, or to ensure plenty of leftovers, and it’s perfect for meal-prep, too. Simply prepare as instructed, allow to cool, then divide into lidded containers and refrigerate up to 4 days to reheat at mealtime.
I suggest using Heinen’s lean ground beef (90% or 92% lean), but if you use a higher fat variety, simply drain off the fat after browning.
- Prep time:
- Total time:
- 3 green onions
- 1 large sweet potato (about ¾ lb.)
- 1 lb. Heinen’s CARE certified 90% lean ground beef
- 1 tsp. Worcestershire sauce
- ½ tsp. garlic powder
- ½ tsp. paprika
- Kosher salt and pepper
- 4 large eggs
- 1 cup shredded cheddar cheese
- Slice the green onions, separating the light and dark green parts. Peel the sweet potato and cut into ½-inch cubes.
- In a large, deep non-stick skillet, brown the ground beef over medium heat until cooked through, crumbling with a wooden spoon. Season with the Worcestershire sauce, garlic powder and paprika, then add salt and pepper to taste. Stir in the light parts of the green onion and sauté for 1 more minute.
- Fold in the cubed sweet potato and ⅓ cup water. Cover and continue to cook until the sweet potatoes are fork tender, about 5 minutes. Remove lid and season to taste with salt and pepper.
- Whisk the eggs in a bowl and season to taste with salt and pepper. Pour them into the pan and stir until distributed. Continue to cook until eggs are just set, 1 to 2 minutes more.
- Fold in half of the shredded cheese, then sprinkle the remaining cheese on top.
- Cover and continue to cook over low heat until cheese melts. Garnish with remaining sliced green onions.