Beef Stroganoff Scrambled Eggs
Fluffy scrambled eggs blended with tender beef, buttery mushrooms, rich sour cream, and melted Gruyère for an ultra-creamy stroganoff-style breakfast.
Ingredients
3 eggs
3 oz ground beef or thinly sliced sirloin
¼ cup mushrooms, thinly sliced
2 Tbsp sour cream
1 oz Gruyère cheese, shredded
1 Tbsp butter (for cooking)
1 Tbsp butter (for finishing)
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Salt and pepper, to taste
1 Tbsp fresh parsley, chopped (optional)
Macronutrients
Protein: 42g
Fat: 50g
Carbs: 4g
Preparation
Melt butter (1 Tbsp) in a skillet over medium heat. Add the ground beef (3 oz), season with salt, pepper, garlic powder (½ tsp), onion powder (½ tsp), and smoked paprika (½ tsp), and cook until browned and just cooked through. Add the sliced mushrooms (¼ cup) to the skillet and sauté for 2–3 minutes until softened and golden.
In a small bowl, beat the eggs (3) with a pinch of salt. Push the beef and mushrooms to one side of the skillet, lower the heat to medium-low, and pour the beaten eggs (3) into the open side. Slowly scramble the eggs, gently folding them into the beef and mushrooms as they begin to set.
When the eggs are mostly cooked but still soft, sprinkle the shredded Gruyère (1 oz) over the mixture and fold it through, allowing it to melt into the eggs. Remove from heat and immediately stir in the sour cream (2 Tbsp) and the remaining butter (1 Tbsp) for a rich and silky finish.
Plate the stroganoff scrambled eggs and garnish with chopped fresh parsley (1 Tbsp) if desired. Serve immediately while hot and creamy.
Gym doesn’t have wall ball targets so had to guesstimate