I don’t know about you but when I hear SKILLET….I get excited! I am sure you will enjoy this loaded Beef Breakfast Skillet just as much as we do!
Cook beef in skillet over medium high heat until just cooked.
Drain some of the fat from the beef.
Add mushrooms and hashbrowns. Cook over medium heat until cooked approx. 15 mins.
Stir in salsa and pasta sauce.
Stir beaten eggs over and mix. Cook and stir until eggs are completely set, approx. 5 mins.
Top with cheese, continuing to cook until melted.
Sprinkle with Dill Pickle hemp seeds and serve.
Need something that you can make ahead, feed a crowd or just something to fill that tummy? This deliciously hearty stew will be sure to do all that and more! Packed with so much goodness, you family and friends will be asking for more!
This recipe is allergy friendly – dairy and wheat/gluten free!
Heat large saucepan on medium high heat.
Add oil and meat, sprinkle with Montreal Steak Spice.
Cook approx. 10 minutes, stirring occasionally, until meat is browned.
Add remaining ingredients.
Once boiling resumes, reduce heat to medium low, and cover.
Cook for approx. 30 minutes, stirring occasionally, until vegetables are tender.
A feel good-hearty dish that is packed with flavor! Great for a “freezer meal” as well….for those times when you don’t have time to cook! Just grab it from the freezer and be on your way….
Preheat skillet on medium high heat.
Cook beef and potatoes with steak spice and garlic powder, covered, for 20 mins.
Stir regularly during cooking.
Add vegetables and continue cooking, covered, for 10 mins.
Remove cover and stir in beans and hemp seeds.
Continue cooking and stirring until heated through.
Serve with salsa and tacos if desired or even try it over some rice!