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My Ground Beef & Eggs is So Good!
Ground beef and eggs hold a special place in my heart (and stomach!). Fun fact: in Lebanon, this dish is a popular, traditional recipe called Lahmeh wa Bayd, which literally translates to “beef and eggs.” It’s a simple, comforting meal made with ground beef, a few Mediterranean spices, optional fresh garlic, and eggs. Even though it leans more egg-heavy, it’s hearty enough to work for breakfast, lunch, or dinner.
And with both of my parents being Lebanese, ground beef eggs was a weekend breakfast staple in our house. But you’ll also find it at Lebanese restaurants, often served as part of a big brunch spread. I grew up eating it any time of day (never complained!), and now my kids feel the same way. Over the years, after tasting different versions and watching my parents make it, I’ve fine-tuned my own—nailing the beef-to-egg ratio and getting the seasoning just right.
Ingredients to Make Ground Beef & Eggs
- Ground Beef: Instead of ground beef, you can use minced meat or sujuk, which is a dry, spicy sausage popular in the Middle East. Opt for lean ground beef (about 90% if possible) to avoid too much fat in the recipe.
- Eggs: Use 8 eggs for every quarter pound of ground beef, which is perfect for 4 servings of the recipe, but you can definitely go as high as 12 eggs for that amount of beef.
- Garlic: My mom actually doesn’t use garlic in her ground beef and eggs recipe because she often cooks this as a quick meal and mincing garlic can take time. But I added it once and have been hooked to that taste!
- Spices: I use a mix of Middle Eastern spices including 7 spice, cinnamon and paprika, along with salt and pepper. Again to go the faster route, my mom would use just 7 spice or cinnamon most days.
Popular Additions
- Tomatoes: My mom always sliced up fresh tomatoes to serve on top of the lahmeh wa bed. The sweetness of tomatoes works well with the warm spices.
- Onions: Because many families use leftover ground beef cooked with Lebanese spices and onions or even Hashweh for this recipe, it’s not uncommon to see chopped onions in this recipe. Although I prefer it without the onions.
- Pickles & Olives: These are great additions to serve on top of the ground beef and eggs. Anything briny will work here.
- Pita bread: After you scramble the ground beef and eggs, enjoy them with pita bread in bite sized pieces.
How to Make Ground Beef & Eggs
My Best Ground Beef & Eggs Tips
- Make sure you’re using a non-stick skillet. Nothing is worse than fried eggs stuck to a pan. You can use a cast iron skillet which are non-stick by nature or make sure a stainless steel skillet is well heated before adding the oil and ground beef to it. But the easiest options is a non-stick skillet.
- Don’t overcook the ground beef. It’s a very small amount so it will cook fast and it will continue cooking with the eggs, so just cook it until its browned.
- Don’t overcook the eggs. If this sound redundant with tip #2, that’s just because it’s important that the ground beef and eggs are both juicy without over drying on the pan. Scramble the eggs until they are still a little wet because they will continue to cook from the residual heat.
- Don’t flip the eggs when you serve them: For the best presentation, just slide them onto a round large plate bigger than the frying pan and they will look best that way.
What to Serve
This is usually part of a Lebanese breakfast so here are some recommendations of what you can serve with ground beef and eggs:
Recipe Help & Common Questions
I would recommend enjoying this right away but if you have leftovers, you can refrigerate them in a tightly covered container for up to 4 days. It’s best to reheat the beef and eggs on the stovetop over medium-low heat until just warmed through. (You can also do so in the microwave for about 30-60 seconds!)
Make sure the pan is heated before adding the oil, then make sure the oil is heated before adding the ground beef and eggs. This alone will help so much, as would using a good non-stick skillet. I linked to mine below and i use it all the time for making scrambled eggs, with or without beef.
It’s likely you overcooked them, used too high of heat or you didn’t add enough oil to the pan. You can fix this by adding a little more olive oil to the pan and continue to cook them on low heat for 1-2 minutes while stirring frequently. You can also just drizzle some good olive oil on top when you serve, and no one will know!
More Lebanese Breakfast Recipes:
If you try this feel good Ground Beef & Eggs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Ground Beef and Eggs
Ingredients
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
- Add the ground beef, 7 Spice, cinnamon, paprika, salt and black pepper and cook until browned, about 3 minutes.
- Crack the eggs on top of the ground beef and lower the heat to medium. Use a spatula to lightly fold the eggs until the eggs are almost cooked through, with a little liquid egg remaining, about 5 minutes. Make sure not to over mix them so that the beef and eggs remain somewhat separate in the pan.
- Carefully, transfer it to a round wide dish, sprinkle parsley on top and serve with Lebanese pita bread.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
