This one-pan skillet recipe for corned beef & egg scramble is hearty & comforting. The best way to use up leftover Irish corned beef brisket or round roast from St Patrick's Day. This quick 15-minute breakfast is also great for brunch, lunch, or dinner. It's protein-packed, low-carb, keto, paleo, Whole30, dairy-free, & gluten-free.
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
Storing & Reheating Tips: 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.