Hearty Farmhouse Pork and Egg Scramble
Low Carb • Gluten-FreeUnder 30 MinsHigh ProteinStovetopBreakfast • Brunch • DinnerComfort Food
Easy
20min
485kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A high-protein, one-pan scramble featuring tender pork steaks, fluffy eggs, and a mountain of sautéed garden vegetables.
The Hearty Farmhouse Pork and Egg Scramble is the ultimate solution for a nutrient-dense, high-protein meal that clears out your fridge while tasting like a gourmet brunch. By using pork steaks as the savory protein base, this dish gains a depth of flavor that regular bacon or sausage simply can't match. When you combine these succulent pieces of pork with a vibrant array of broccoli and cauliflower, brussel sprouts, and stir fry vegies, you create a textures-rich medley that is as colorful as it is healthy. The addition of eggs whisked with a splash of milk ensures the scramble is light, fluffy, and incredibly satisfying.
This Hearty Farmhouse Pork and Egg Scramble works perfectly because of the contrast between the seared meat and the tender-crisp vegetables. One of the best tips for this recipe is to ensure you sear the pork over high heat first to get those golden, caramelized edges—this provides the 'umami' backbone of the dish. Adding the peas at the very end preserves their bright green color and sweet pop. Whether you are looking for a quick weeknight dinner or a post-workout recovery meal, this Hearty Farmhouse Pork and Egg Scramble delivers on every front. It is naturally low-carb and gluten-free, making it a versatile choice for various dietary needs while remaining a true comfort food classic.
Ingredients
- 300 g Pork Steaks (about 2 steaks)
- 4 count Eggs
- 2 tbsp Milk
- 200 g Broccoli and Cauliflower (about 2 cups florets)
- 100 g Brussel Sprouts (about 6-8 sprouts)
- 150 g Stir Fry Vegies (about 1.5 cups)
- 60 g Peas (about ½ cup)
Instructions
- 1Trim any excess fat from the pork steaks and dice them into 1.5cm bite-sized cubes.
- 2Thinly slice the brussel sprouts and chop the broccoli and cauliflower into small, even-sized pieces.
- 3In a small bowl, whisk the eggs together with the milk and a pinch of salt and pepper until well combined.
- 4Heat a splash of oil in a large skillet over medium-high heat. Add the diced pork steaks and sear until golden brown and cooked through, about 5-6 minutes.
- 5Add the broccoli and cauliflower, brussel sprouts, and stir fry vegies to the skillet. Sauté for 4-5 minutes until the vegetables are tender but still have a slight crunch.
- 6Lower the heat to medium and stir in the peas.
- 7Pour the whisked eggs and milk mixture over the meat and vegetables. Gently fold and stir the mixture until the eggs are set to your preferred consistency.
- 8Remove from heat and serve immediately.
Chef's Tips
- •Don't overcook the eggs; they will continue to cook slightly from the residual heat of the pork and vegetables.
- •If you like it spicy, add a dash of hot sauce or red chili flakes at the end.
- •For extra flavor, sauté a clove of minced garlic (if you have it) just before adding the vegetables.
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