Eggs and corned beef come together for a quick & easy skillet scramble recipe. This hearty savory breakfast is the best way to use up leftover corned beef from St. Patrick's Day.
This delicious recipe is made without potatoes. If you want to add potatoes to this meal, make some Air Fryer Hash Browns or diced Air Fryer Keto Radishes to keep it low carb.
This is not your typical morning hash. It is keto-friendly, paleo, Whole30, and high in protein. It's great any time of day for brunch, lunch, or dinner which makes this recipe a life saver.
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Ingredients
This simple recipe is my favorite way to use up leftover corned beef. Whenever I have extras from St. Patrick's Day, this is my go-to recipe.
Besides the cooked brisket, this recipe uses just a few other ingredients. It really is quick way to whip up a high-protein breakfast.
Here are the ingredients needed to make a breakfast scramble with corned beef and eggs (no potatoes):
- Corned Beef - leftover chopped brisket or round is the star.
- Eggs - room temperature works best to whip up to make a light & fluffy scramble.
- Vegetable Oil - avocado or your favorite.
- Bell Peppers - chopped up different colors add sweetness and color.
- Onion - chopped to add flavor & the perfect pairing with salted meats.
- Seasonings - garlic powder, black pepper, & minced onion.
See the recipe card for quantities & full instructions.
How to Make Corned Beef & Egg Scramble
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Here are the easy steps for making corned beef & scrambled eggs in a skillet:
- Saute & Season Peppers
- Heat Corned Beef
- Cook Eggs & Serve
Corned Beef & Egg Scramble Recipe Video
1 - Saute & Season Peppers
Before you start cooking, prep the bell peppers and corned beef. Stem, seed, & dice the bell peppers into small pieces. Dice the corned beef into bite-sized pieces.
TIP: Make them similar in size so they cook at the same rate and evenly.
In a large nonstick frying pan over medium heat, add the oil, peppers, and the seasonings. Saute for 4-5 minutes until they have softened.
Stir occasionally with a wooden or silicone spoon or spatula.
While the peppers are cooking, use a balloon wire whisk to whip the eggs in a large bowl. I like using one with a pouring spout so it is easy to add them to the pan.
TIP: room temperature eggs tend to blend easier without streaks of white or yolk. Whisk until frothy.
2 - Heat Corned Beef
Once the peppers are ready, add the diced corned beef to the pan. Continue to cook over medium heat for 5 minutes.
- remember that the leftover corned beef is already cooked so you are just warming it up.
Once the edges of the brisket start to brown, pour in the eggs. Reduce the heat to low (3 on my stovetop)
3 - Cook Eggs & Serve
Stir the eggs while cooking over low heat. Once all the egg is cooked, 3-4 minutes, turn the heat off.
Remove from the heat.
TIP: do NOT overcook or it will be tough, rubbery, and dried out.
Hint: Taste test before seasoning. Add salt if needed (corned beef is already pretty salty so always taste test first)
Plate and enjoy while hot & fresh. Serve with fruit, toast, or any of your other breakfast favorites.
This egg and corned beef mixture also makes a great filling for egg rolls, hoagie sandwiches, or in a wrap/tortilla.
Substitutions & Variations
Try a recipe option with these variations and ingredient swaps. Modify, add, exclude, or replace to create a delicious recipe catering to a variety of cultural, dietary, health, or personal nutritional needs & tastes.
Substitutions
- Bell Peppers - instead use mild shishito peppers, jarred pimentos, or other substitutes.
- Garlic Powder - use a clove of fresh minced garlic instead.
This recipe is already dairy-free, gluten-free, & nut-free.
Variations
- Spicy - replace half the bell peppers with diced jalapenos or habaneros for extra heat.
- Irish Deluxe - add diced leftover cabbage & top with shredded Dubliner cheddar.
Equipment Needed
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Storing & Reheating
It stores & reheats easily which makes it a great meal planning recipe. Store leftovers in the refrigerator for up to 3 days. This can be frozen for up to 30 days as well.
To reheat, warm in a skillet over medium heat for a few minutes. Do not overcook or the eggs will become rubbery and the meat may dry out.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Room temperature eggs whisk up easier than cold eggs.
- Dice the peppers and corned beef into similar size pieces so they cook evenly.
- Do NOT overcook or the corned beef may dry out and the eggs will become touch or rubbery.
- Do not season with salt until you taste test at the end - corned beef is already quite salty.
Corned Beef Brisket vs Round
This reference chart shows some of the main differences between the brisket and round cuts of corned beef. Click the Download button below & save it for reference.
FAQ
If you want to substitute with store-bought hash, you may. Simply warm it up in the pan until the edges of the beef get crispy, then add the whipped eggs. This recipe is best with fresh or leftover corned beef brisket.
There are many great ways to make corned beef in the oven or boiled in a pot on the stove. However my favorite is to make Corned Beef in the Slow Cooker. It is so easy and comes out tender & juicy.
Related Recipes
Looking for other recipes like this? Try these protein-packed breakfast ideas:
What to Serve with Corned Beef & Eggs
These are my favorite dishes to serve with this recipe for breakfast, brunch, or dinner:
Corned Beef & Egg Scramble
Equipment
- large nonstick skillet
Ingredients
- 2 cups cooked corned beef chopped
- 4 large eggs room temperature
- 1 tablespoon vegetable oil
- ½ cup yellow & orange bell peppers diced small
- ½ tablespoon minced dry onion
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Prep the bell peppers by washing, seeding, & removing the stems. Dice into small pieces. Also chop the corned beef into medium-sized chunks.* Make them similar in size so they cook at the same rate and evenly.
- In a large nonstick frying pan over medium heat, add the oil, peppers, and the seasonings. Saute for 4-5 minutes until they have softened.
- While cooking, crack the eggs into a large bowl with a pourable spout. Whisk the eggs until combined & frothy.
- Add the chopped corned beef and cook for 5 minutes.
- Once the edges of the corned beef start to brown, pour in the eggs. Reduce the heat to low.
- Stir the eggs while cooking over low heat. Once all the egg is cooked, 3-4 minutes, turn the heat off.* do NOT overcook or it will be tough, rubbery, and dried out.
- Season with salt & pepper if needed - Taste test before seasoning (corned beef is already pretty salty so always taste test first). Serve on plates. Enjoy while hot & fresh.
Notes
- Store leftovers in the refrigerator for up to 3 days or freezer for up to 30 days.
- Warm in a skillet over medium heat for a few minutes to reheat.
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