Stuffed Breakfast Balls Recipe

Spread the potatoes out in the pan and cook, flipping them occasionally, until they're crispy and golden. Once done, set the potatoes aside.

In a separate pan, add another scoop of coconut oil.

Add the 2 large eggs to the pan and scramble them until they're just set but still slightly soft. Remove from the heat and set aside.

Chop the bell pepper and tomato, then set them aside as well.

Take two small amounts of the seasoned ground beef and roll each into a ball. Flatten each ball onto the parchment paper to create a base for your stuffing.

On one flattened beef disc, stack a small scoop of the cooked hashbrowns, some scrambled eggs, chopped 1/4 bell pepper, chopped 1/4 tomato, and a slice of goat cheese.

Carefully place the second flattened beef disc on top of the stacked filling. Pinch the edges of the top and bottom beef discs together to seal the filling inside.

Gently pick up the sealed beef and begin forming it into a tight ball in your hands, pressing out any air as you go. Repeat this process until all the ground beef is used, which should yield approximately 6 balls.

Take a paper towel, scoop a small amount of coconut oil onto it, and wipe it all over a flat pan to grease it.

Arrange the formed ground beef balls onto the greased pan.

Preheat your oven to 35 °C.