20 min serves 2-4

Southwest Breakfast Stir-Fry

Swap out any of the vegetables or flavors to make your own take on this Breakfast Stir-Fry. Try snap peas, carrots, and cabbage with ginger and soy sauce for an Asian inspired twist!
Gluten-Free Keto Paleo Whole30

PREP: 5 min. ACTIVE: 10 min. PASSIVE: 5 min. DIFFICULTY Easy


  • 1 Pre Brands 92% Lean Ground Beef
  • 1 tsp. sea salt
  • 3 eggs
  • 1 tsp. + 1 tsp. high heat oil (grapeseed, avocado, or coconut) divided
  • 1 red bell pepper, thinly sliced
  • 1/2 medium yellow onion, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 avocado
  • 1/4 cup chopped cilantro
  • 1 lime, juiced


  1. Preheat a large skillet to medium-high heat.
  2. Break the ground beef into the skillet by tearing it away from the block with your fingers. Break it up with a spatula and let it sit for about 5 minutes. Move the beef around the skillet until no pink remains.
  3. Remove beef from skillet but leave the fat. Add 1 tsp. high heat oil.
  4. Sauté onions and peppers until soft and starting to brown about 7-8 minutes. Stirring every so often. Season with a pinch of salt and a pinch of the chopped cilantro.
  5. While cooking, mash avocado, lime juice, a pinch of salt, and remaining cilantro together.
  6. Add beef back into skillet stir until fully combined. Transfer to a bowl.
  7. In the same skillet on high heat, add the other tsp. of oil. Crack all 3 eggs into the skillet. Careful not to break the yolks. Once the whites have set. Cover the skillet and turn to low. Leave for 3-4 minutes or until the yolks are covered in white and circumference of the eggs are crisp.
  8. Serve beef mixture on a plate with mashed avocado and a fried egg on top. Enjoy!


Recipe by Chef Sarah Russo, @chefsarahrusso


Amount per 100g