Prep time: 30 mins Cook time: 1 hr Rest time: 10 mins Total time: 1 hr 40 mins
Macronutrients per pan: 142g fat | 156g protein | 20g carbohydrates
Make it…
AIP or Dairy-Free: Use animal fat other than ghee or butter
Keto: Add extra ghee or fat
Carnivore, Sugar-Free, or Zero Carb: Make without the kabocha squash
This one-pan scramble is an easy way to make a nutrient-dense meal. The bacon does a great job at masking the organs and bringing the flavors together. The crispy kabocha squash rounds out the texture and tastes just like classic breakfast potatoes!
What you need to make this One-Pan Beef Organ Scramble
Ingredients:
- Force of Nature Ancestral Blend
- Bacon
- Eggs (ASHLEY20 for 20% off)
- Kabocha squash
- Lemon
- Cilantro
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
How to make this Easy One-Pan Beef Organ Scramble
To start – pan fry the kabocha squash.
Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
Measure out 2 cups of uncooked squash and store the rest away.
Place 1 tbsp of ghee in your cooking pan and bring to medium-high heat.
Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don’t forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.
When the kabocha squash is done, salt it to taste. Remove it from the pan and place it in a bowl to cool.
Next – make the bacon-beef blend.
Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
At medium heat, cook the bacon in the same pan.
When you notice the bacon almost done (about 1-2 minutes from being done), add the Force of Nature beef blend to the pan.
Sauté the mixture until both the beef blend and the bacon are cooked to your liking.
Then – add the eggs.
Decrease the heat to medium-low and let the pan rest for about a minute (leaving the beef-bacon mixture in the pan).
Once the beef-bacon mixture is cooked, push it to one side so it fills half the pan and the other half of the pan is exposed.
Add the eggs to the exposed side of the pan.
Increase the heat to medium and scramble the eggs to your liking.
Once the eggs are almost done (about 30 seconds left), fold them into the beef-bacon mixture.
Finish off the eggs, and salt the beef-bacon-egg mixture to taste.
Now, put it all together.
Once the beef-bacon-egg mixture is cooked, remove it from the stovetop.
Fold in the cooked Kabocha squash and squeeze fresh lemon juice over the dish.
If you prefer, finely chop fresh cilantro and use it as a garnish.
Serve and enjoy! This dish tastes wonderful with yellow mustard.
Store in the fridge in an airtight container for 2-3 days.
Tips to make the best One-Pan Beef Organ Scramble
- Kabocha squash mops up fat quickly. When sauteeing the kabocha squash, make sure you have enough fat at all times. I find that more fat is better. Kabocha squash also browns quickly, so if you give it a lot of fat, it will fry and produce a beautiful and tasty crisp.
Looking for ideas for other tasty dinners? Try these:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
One-Pan Beef Organ Scramble
One-Pan Beef Organ Scramble
Equipment
Ingredients
- 1 lb Force of Nature Ancestral Blend
- 8 pieces bacon
- 6 eggs
- 2 cups kabocha squash
- 2 tbsp grass-fed ghee (or butter)
- fresh lemon juice (to taste)
- sea salt, to taste (ASHLEYR for 15% off)
- finely chopped fresh cilantro (optional, to taste)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Pan fry the kabocha squash.
- Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
- Measure out 2 cups of uncooked squash and store the rest away.
- Place 1 tbsp of ghee in your cooking pan and bring to medium-high heat.
- Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.
- When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Make the bacon-beef blend.
- Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
- At medium heat, cook the bacon in the same pan.
- When you notice the bacon almost done (about 1-2 minutes from being done), add the Force of Nature beef blend to the pan.
- Sauté the mixture until both the beef blend and the bacon are cooked to your liking.
Add the eggs.
- Decrease the heat to medium-low and let the pan rest for about a minute (leaving the beef-bacon mixture in the pan).
- Once the beef-bacon mixture is cooked, push it to one side so it fills half the pan and the other half of the pan is exposed.
- Add the eggs to the exposed side of the pan.
- Increase the heat to medium and scramble the eggs to your liking.
- Once the eggs are almost done (about 30 seconds left), fold them into the beef-bacon mixture.
- Finish off the eggs, and salt (ASHLEYR for 15% off) the beef-bacon-egg mixture to taste.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Put it all together.
- Once the beef-bacon-egg mixture is cooked, remove it from the stovetop.
- Fold in the cooked Kabocha squash and squeeze fresh lemon juice over the dish.
- If you prefer, finely chop fresh cilantro and use it as a garnish.
- Serve and enjoy! This dish tastes wonderful with yellow mustard.
- Store in the fridge in an airtight container for 2-3 days.
What I used for this recipe:
Looking for other tasty dinner ideas? Try one of these:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
We made and devoured the One-Pan Beef Organ Scramble last night. I love the fact that this recipe truly required only one pan to prepare. Like Ash, I used our go-to cast iron skillet. The only real prep was cutting the kabocha squash and the bacon, the rest was all done in the pan! For my first attempt, I followed her recipe step by step with the exception of the beef. We didn’t have Force of Nature Ancestral Blend so I used 2 lbs of organic grass-fed beef as a substitute. Side note, I placed a large Force of Nature order last night! With the exception of my squash not crisping up as I had hoped, everything went great. It is an awesome mix of protein and fat-rich foods. We were all full for the rest of the night and I saved enough for lunch today! Thank you for your creative and tasty recipe ideas.