Low Sodium Scrambled Eggs with Ground Beef
Satisfy your morning cravings with this flavorful and protein-packed recipe for Low Sodium Scrambled Eggs with Ground Beef. Perfectly designed for a low-sodium diet, this dish combines tender, lean ground beef with airy scrambled eggs enriched by a touch of milk and unsalted butter for ultimate creaminess. Seasoned with aromatic garlic and onion powder, along with a dash of black pepper, these eggs are anything but bland. Finished with melted low-sodium cheddar cheese and a sprinkle of fresh parsley and chives for a burst of color and freshness, this recipe strikes the perfect balance between indulgence and health. Ready in just 30 minutes, this savory breakfast or brunch option is ideal for serving two, delivering a filling, flavorful meal without excess salt.
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Recipe Information
Ingredients
- 0.5 pound lean ground beef
- 4 pieces large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
- 0.5 cup low-sodium cheddar cheese
- 2 tablespoons milk
Instructions
In a medium skillet over medium heat, add lean ground beef. Cook until browned and fully cooked, about 5-7 minutes, breaking up any large chunks with a spatula. Remove excess fat, if any.
While the beef is cooking, crack eggs into a bowl. Add milk, onion powder, garlic powder, and ground black pepper. Whisk thoroughly until well combined and smooth.
Chop fresh parsley and chives finely and set aside.
Once the beef is cooked, reduce the heat to low and transfer the beef to a plate. Wipe out any remaining fat from the skillet with a paper towel.
Add unsalted butter to the skillet. Once melted, pour in the egg mixture.
Gently scramble the eggs by stirring occasionally with a spatula, allowing them to cook slowly and form soft curds.
Once the eggs are halfway cooked, fold in the cooked ground beef and continue to cook, stirring until the eggs are just set.
Sprinkle low-sodium cheddar cheese over the eggs and gently fold it into the mixture until melted.
Remove the skillet from heat and sprinkle with fresh parsley and chives for garnish.
Serve immediately for a delicious low sodium breakfast or brunch.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1030 mg | 79% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
