**(In true BeetsMe fashion, we may be taking a few liberties with the facts / quotes here).
Wthout further ado…
BeetsMe Presents: Brinner from the Threeg
The inspiration for this recipe comes from a Sunday family tradition in the Sampognaro household – Breakfast for Dinner (“Brinner”). Mama Carmen was always a visionary in finding the most efficient ways to feed the present and future physicians of America, and the Brinner tradition is no exception — no better way to get rid of the Sunday scaries than with a simple, tasty meal everyone can look forward to. I like this recipe in particular because its quick, highly customizable (there are various combinations of meat and vegetables you can substitute), and makes for great leftovers. I made up this recipe myself for 2 main reasons: 1) to have a pre-made breakfast prepared for the rest of the week, and 2) to incorporate more vegetables into my diet earlier in the day. But you don’t need to have these goals to appreciate this recipe.
Breakfast Shepherd’s Pie
Portion serves 5 average eaters, or 1 cross training private equity professional
What You’ll need
· 9 Eggs (beaten)
· 12oz ground bison (but you can substitute for any lean ground meat)
· 1 medium onion (diced)
· 1 large sweet potato – (baked or raw, diced roughly)
· 2 cups broccoli (chopped)
· 1 TSP paprika
· 1 TSP salt
· 1/2 TSP black pepper
· Your choice of oil
· 8oz of cheddar cheese [Optional]
· Favorite outfit [read: dress for comfort – Coffield approval Optional]
· Chef’s Choice Music [HMU if you need any spotify or soundcloud recommendations]
1. Preheat the oven to 350°F
2. In a large bowl, beat the eggs together with the paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
3. In a large cast iron skillet over medium-high heat add oil and brown your choice of meat. Once meat is cooked, remove it to a separate bowl.
4. In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened (~6 mins), then returned the cooked meat to the pan.
6. Put the entire skillet into the oven. Bake for 20-25 minutes or until the eggs are set and not runny.
I forgot to take a picture of this part….
7. Serve directly from the skillet or slice and store for leftovers.