Canned Corned Beef Breakfast
Enjoy delicious breakfast recipes using canned corned beef without potatoes. Perfect for keto, low-carb, and gluten-free diets.
Ingredients
- 1 can corned beef about 12 ounces
- 4 large eggs
- 1 small zucchini diced (or other low-carb vegetable)
- 1/2 cup cherry tomatoes halved
- 1/4 cup onion finely chopped
- 1/2 cup fresh spinach or kale chopped
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil or butter
- Fresh parsley or chives for garnish optional
Instructions
Prepare the Ingredients
- Dice the zucchini, chop the onions, halve the cherry tomatoes, and mince the garlic. Open the canned corned beef and break it into smaller chunks.
Heat the Skillet
- In a large skillet over medium heat, add olive oil or butter. Once heated, sauté the onions and garlic for about 2 minutes until fragrant.
Cook the Corned Beef
- Add the canned corned beef to the skillet, breaking it apart with a spatula. Cook for 3-4 minutes until slightly crispy.
Add Vegetables
- Stir in the zucchini and cherry tomatoes. Sprinkle paprika, black pepper, and garlic powder. Cook for another 4-5 minutes until the vegetables are tender.
Cook the Eggs
- Create small wells in the skillet and crack the eggs into them. Cover the skillet and cook for 3-5 minutes until the egg whites are set but the yolks remain slightly runny.
Garnish and Serve
- Sprinkle fresh parsley or chives on top. Serve hot and enjoy your delicious, potato-free corned beef breakfast!
Notes
- Calories: 320
- Protein: 20g
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 1g
- Total Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 900mg
- Potassium: 300mg
- Vitamin A: 10% DV
- Vitamin C: 15% DV
- Calcium: 4% DV
- Iron: 12% DV