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Egg & Beef Breakfast Bowl

Makes 2 Servings

Macros: 490 cal, Fat 33g, Carbs 9g, Fibre 6g, Protein 40g


2 tsps Coconut Oil

302g Extra Lean Ground Beef

1/3 cup Mushrooms (sliced)

2/3 cup Kale Leaves (chopped)

1 1/3 Egg

2/3 Avocado (cubed)

1 1/3 Tbsps Nutritional Yeast


In a pan, heat the coconut oil over medium heat. Add the beef and break it up as it cooks. Cook for 10 minutes, or until the beef is cooked through. Drain the fat from the pan and return to the stove.

Add the mushrooms and kale in with the beef. Crack the eggs over the mixture and stir to combine. Cook for 5 minutes, or until mushrooms are soft, stirring often to ensure the eggs are cooked.

Divide between bowls and top with the avocado and nutritional yeast. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

One serving is roughly 2 cups of the beef mixture.

More Flavour: Add sea salt, pepper, garlic, onions and/or chili flakes.

Additional Toppings: Top with sliced cherry tomatoes.

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