Beef & Veggie Breakfast Skillet

Beef & Veggie Breakfast Skillet Ingredients

1 Tbsp ghee1/2 yellow onion, peeled & diced2 garlic cloves, peeled & minced2 cups cubed butternut squash1 yellow bell pepper, sliced & seeds removed1 medium zucchini, diced1 tsp sea salt1/4 tsp black pepper8 ounces of cooked ground beef1 tsp smoked paprika1 tsp ground cumin1 tsp ground chili powder2 cups baby kale1 medium avocado, peeled & diced5 large eggs

Garnishes

1/4 cup fresh cilantro, minced1 medium scallion, minced1 Tbsp hemp seeds

Instructions

PREHEAT an oven to 400 F (205 C).ADD ghee to a cast-iron skillet on the stove set to medium heat. Add onion, garlic, butternut squash, yellow bell pepper and zucchini to the skillet. Season with sea salt and black pepper.SAUTE veggies until soft, about 5-7 minutes.ADD cooked ground beef to the skillet and season with smoked paprika, cumin and chili powder. Stir well with the veggies until the beef is warmed through, then add the baby kale and stir until it is wilted, about 2 minutes.ADD avocado to the skillet.CRACK eggs directly into the skillet and season with additional optional sea salt and black pepper. Place in the oven and bake until the egg whites are set, about 8-10 minutes.REMOVE from the oven and garnish with cilantro, scallion and hemp seeds.STORE any leftovers in the fridge for up to 3 days.