Canned Corned Beef and Egg Scramble
A quick and easy breakfast scramble packed with protein and flavor.
Equipment
- Skillet
- Large mixing bowl
- Whisk
Ingredients
- Canned corned beef
- Eggs 2-3 depending on your appetite
- 1 small onion finely chopped
- 1 bell pepper diced
- Spices to taste: paprika black pepper, chili flakes
Instructions
- Place a little oil or butter in a skillet and warm it over medium heat.
- Toss in the onions and bell peppers, sautéing until they’re soft and slightly caramelized (about 3-4 minutes).
- Stir in the corned beef, breaking it into small pieces. Cook until it’s lightly crispy on the edges.
- Crack your eggs into the skillet, scrambling them right into the mixture. Add your spices—paprika for smokiness and chili flakes for a little kick!
- Scramble everything together until the eggs are fully cooked and fluffy. Serve hot and enjoy your hearty start to the day!
Notes
- For all recipes, adjust the quantities and ingredients to your liking.
- You can add other vegetables, spices, and cheeses to customize the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.