This high protein breakfast scramble with ground beef, eggs, and veggies is an easy, healthy, and delicious way to start your day. Packed with nutrients and flavour, it’s perfect for meal prep or a satisfying low-carb breakfast.
Whether you're following a low-carb Candida, keto, or high-protein diet, this meal will keep you full and energized all morning. Plus, it’s incredibly versatile, so you can customize it to your taste!
Looking for something a bit lighter to start the morning? Try this candida diet breakfast favourite of mine, Poached Eggs with Asparagus and Cavolo Nero.
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? Why You'll Love This Breakfast Scramble with Ground Beef
✅ With lean ground beef, eggs, and fresh vegetables, this scramble delivers a balanced mix of protein, healthy fats, and fibre, keeping you full for hours.
✅ Ready in just 20 minutes, this is an excellent meal prep option for busy mornings. Plus, it uses just one pan, making clean-up effortless.
✅ You can tweak the ingredients to suit your preferences, add spices for extra flavour, or use whatever veggies you have on hand.
? Ingredients
Ground Beef - A fantastic iron-rich, high-protein ingredient that keeps you full and satisfied for longer. Opt for lean or extra-lean if possible as well as organic.
Eggs - Provide additional protein and healthy fats as well as a delicious sauce from the runny yolk.
Cauliflower - A low-carb yet hearty veggie that adds texture, volume and nutrients. Perfect for those with big morning appetites.
Spinach - Adds iron, fibre, and vitamins while keeping the dish light and nutritious.
Onion & Garlic - Essential for flavour depth and a natural aroma boost. Plus, garlic is an excellent antimicrobial, antioxidant and anti-inflammatory food.
Red Bell Pepper - Adds a touch of sweetness and further nutrients to the dish.
Paprika & Sage - These spices enhance the savoury flavour of the dish, where sage pairs particularly well with the eggs and cauliflower.
Coconut Oil - A great option for sautéing and naturally anti-fungal.
Parsley - For a fresh finishing touch.
See recipe card for quantities.
? How to Make Breakfast Scramble with Ground Beef & Cauliflower
1. Wash and prepare vegetables by mincing garlic and finely chopping the onion, red pepper, and cauliflower. Set the veggies aside.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
3. Add the lean ground beef and cook, breaking it apart with a spatula, until browned.
4. Stir in the paprika and chopped sage leaves, then add the diced red pepper and cauliflower. Cover with a lid and allow to steam for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Add the baby leaf spinach to the pan and cook, stirring, until wilted, about 1-2 minutes. Season with salt and pepper to taste.
6. Create four wells in the sautéed beef and veggies by pressing down on the back of a spoon, or a small rounded dish.
7. Crack the four eggs directly into the wells. Cover the pan with a lid and allow to cook for 2-3 minutes, or until the eggs whites are cooked but the yolk is still slightly runny.
8. Once the eggs are cooked to your liking, remove from heat. Sprinkle with fresh parsley for garnish and add extra salt and pepper if needed. Serve hot and enjoy your nutrient-packed, protein-rich breakfast scramble!
Hint: I like to use the back of a small, rounded bowl to create an even well for the cracked eggs to nestle into. This ensures that they will all cook at a similar rate.
Try not to over-crowd the pan with eggs. If you are wanting to add extra eggs but don’t have the space in the pan, opt for poached eggs on the side instead.
? Substitutions
? No Ground Beef? Use ground turkey or chicken for a leaner option.
? No Coconut Oil? Swap for olive oil instead.
⚖️ Variations
? Add chili flakes or a dash of cayenne pepper for some added heat. This dish also pairs brilliantly with a side of fiery, gut-friendly kimchi.
? For a cheesy taste without the cheese, stir in some nutritional yeast plus a squeeze of fresh lemon juice. This flavour duo pairs perfectly with cauliflower.
? Storing & Reheating
Store leftovers (without the eggs) in an airtight container for 2- 3 days. To reheat, Warm up the beef and veggie mix in a pan over medium heat, stirring occasionally before creating the wells and adding your eggs to steam for the final 2-3 minutes.
✨ Top Tip
Make this Breakfast Scramble with Ground Beef & Cauliflower in advance by prepping the beef and veggie mix the night before for a faster morning meal. That way all you need to do is re-heat in the pan and crack in those eggs to finish.
❓FAQ
While possible in theory, eggs can become slightly rubbery when frozen. Plus, no runny yolk, enough said. If you want to meal prep this dish, I suggest you freeze the beef and veggie mix separately and add fresh eggs only when reheating.
Yes! This recipe is naturally low-carb and keto-friendly.
Sure! Swap the ground beef for crumbled tofu or a plant-based alternative. Although note that you may want to add some additional seasoning such as coconut aminos or miso for that umami flavour.
Did you make this recipe? Please let me know how it turned out for you! Be sure to rate and leave a comment below, alternatively, tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
? Related
Looking for other recipes like this? Try these:
High Protein Breakfast Scramble with Ground Beef & Cauliflower
Ingredients
- 400 g lean organic ground beef
- 2 cloves garlic minced
- 1 onion finely chopped
- 1 tablespoon coconut oil
- 1 teaspoon paprika
- 4 fresh sage leaves chopped (substitute 4 fresh leaves with ½ teaspoon dried sage)
- 60 g baby leaf spinach
- 1 red pepper diced
- ½ head cauliflower grated or chopped into small florets
- 4 large eggs
- Fresh parsley chopped
- Salt and pepper to taste
Instructions
- Wash and prepare vegetables by mincing garlic and finely chopping the onion, red pepper, and cauliflower. Set the veggies aside.
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
- Add the lean ground beef and cook, breaking it apart with a spatula, until browned.
- Stir in the paprika and chopped sage leaves, then add the diced red pepper and cauliflower. Cover with a lid and allow to steam for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
- Add the baby leaf spinach to the pan and cook, stirring, until wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Create four wells in the sautéed beef and veggies by pressing down on the back of a spoon, or a small rounded dish.
- Crack the four eggs directly into the wells. Cover the pan with a lid and allow to cook for 2-3 minutes, or until the eggs whites are cooked but the yolk is still slightly runny.
- Once the eggs are cooked to your liking, remove from heat. Sprinkle with fresh parsley for garnish and add extra salt and pepper if needed. Serve hot and enjoy your nutrient-packed, protein-rich breakfast scramble!
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Nutrition
Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
Katia says
I've been trying different recipes on this site and I am absolutely in love with every single one of them! I have never been eating this well and never felt healthier! This breakfast scramble is delicious, I can't stop making it for myself - and on top of that it's so simple and filling.
Carly says
Hi Katia, you absolute sweetheart, thank you so much for the kind review you made my day! I am so glad that my recipes are helping you to feel healthier and happier, that is exactly what it's there for! A nice big savoury breakfast is such a game-changer isn't it! ?