Make-Ahead Ground Beef Breakfast Bowls

These Make-Ahead Ground Beef Breakfast Bowls start with a quick homemade breakfast sausage made with Pre 92% Lean Ground Beef, seasoned with maple, sage, and fennel. Soft-scrambled eggs, crispy potatoes, sautéed vegetables, pancetta, and cheddar round out each bowl. One cooking session yields six breakfasts that hold up in the refrigerator or freezer. Total time of 1 hour 10 minutes includes 10 minutes for the eggs to rest and cooling time before assembly. Grass-fed, grass-finished beef brings clean, savory flavor to the busiest mornings.

Total Time: 1 hour 10 minutes (includes 10 minutes for eggs to rest and cooling before assembly)

Servings: 6

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Ground Beef Breakfast Bowl Ingredients

• 1 16-ounce package Pre 92% Lean Ground Beef

• 1 shallot, minced

• 2 teaspoons kosher salt, divided

• 1 tablespoon fresh sage, minced

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• 3 tablespoons real maple syrup

• 1 teaspoon fennel seeds

• 1 4-ounce package diced pancetta

• 4 tablespoons butter, divided

• 1 8-ounce package button or baby bella mushrooms, stemmed and thinly sliced

• 1 small green bell pepper, diced

• ½ small yellow onion, diced

• 12 ounces frozen diced breakfast potatoes

• 12 eggs

• ½ cup heavy cream or half-and-half

• ¼ teaspoon black pepper

• 8 ounces shredded cheddar cheese

Instructions:

1. In a large bowl, mix ground beef, shallot, 1 teaspoon salt, sage, garlic powder, ½ teaspoon black pepper, maple syrup, and fennel seeds.

2. Preheat a cast iron pan over medium-high heat. Add beef mixture, break up with a wooden spoon, and cook until browned with no pink remaining, about 6 to 7 minutes. Transfer to a paper towel-lined plate and set aside.

3. In same pan over medium-high heat, cook pancetta until crisp, about 6 to 7 minutes. Transfer to a paper towel-lined plate and set aside.

4. Reduce heat to medium and melt 2 tablespoons butter in same pan. Add mushrooms, bell pepper, and onion, and cook until just beginning to soften, about 6 minutes. Add vegetables to ground beef and set aside.

5. In same pan, cook potatoes according to package directions until crisp. Set aside.

6. Beat eggs, cream, and remaining 1 teaspoon salt until completely smooth, then let rest 10 minutes before cooking. (Why: salt breaks down egg proteins slightly for more tender eggs.)

7. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Reduce heat to low, then add eggs and ¼ teaspoon black pepper. Slowly move a rubber spatula across bottom of skillet to form soft, creamy curds. Remove from heat while eggs still look slightly wet and glossy. (Why: eggs finish cooking from residual heat, and extra moisture prevents dryness when reheated.)

8. Let eggs, meats, vegetables, and potatoes cool completely before assembling.

9. Add pancetta to beef and vegetable mixture and toss to combine.

10. Assemble each ground beef breakfast bowl by dividing ingredients evenly among 6 freezer-safe containers in this order: eggs, beef and vegetable mixture, potatoes, then cheese.

11. Cover containers and refrigerate up to 5 days or freeze up to 1 month.

12. Thaw frozen bowls overnight in refrigerator before reheating.

13. To reheat, remove lid and cover container with a damp paper towel. Microwave on medium for 2 to 3 minutes, stirring halfway, until heated through to 165º F.