Description
A quick and hearty canned corn beef breakfast recipe without potatoes, perfect for a protein-packed, flavorful start to your day. Easy and versatile!
Ingredients
- 1 can (12 oz) of canned corn beef
- 4 large eggs
- 1 cup of diced zucchini
- 1/2 cup of chopped bell peppers
- 1/2 cup of diced onions
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1 tablespoon of olive oil
- 1/4 cup of grated cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onions and bell peppers; sauté until soft.
- Add diced zucchini and cook for 3–4 minutes until tender.
- Crumble canned corn beef into the skillet and stir to combine.
- In a bowl, whisk eggs with black pepper and paprika.
- Pour the egg mixture into the skillet and cook, stirring gently, until eggs are set.
- Sprinkle grated cheese on top if desired, and allow it to melt.
- Garnish with fresh parsley before serving warm.
Notes
- You can swap zucchini with spinach or mushrooms for variation.
- Serve with toast or a fresh salad for a complete meal.
- Adjust spices based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 320kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg
Keywords: canned corn beef breakfast recipes, no potatoes, quick breakfast, protein-packed