Whenever I make a meal or create a new recipe that’s indescribably delicious, I always think to myself, “If I had my own restaurant, this would be on the menu!”

Since I do not have my own restaurant, I might as well be sharing these recipes with you here!

Even as a little girl, I always talked about having my own restaurant some day. Although it’s still something I often think about, I love what I’m doing too much with my life right now and adding a restaurant into the mix just isn’t something I’m open to.

Many of the recipes I create are made to serve one and use up leftover protein from the fridge. This is one of those recipes.

I hope you enjoy the flexibility to my recipes! I want you to take my recipes and find freedom within them – using what you have in your fridge, adding as much/as little of an ingredient as you want, and this breakfast skillet is the perfect place to start when it comes to approaching a recipe with flexibility and freedom!

Having said that, this recipe does have one key ingredient: Garam Masala from Primal Palate!

Although I titled this recipe as a “breakfast” skillet, feel free to enjoy this meal any time of day! I’m very into egg-free breakfasts these days as my sensitivity to eggs is a real thing, so when I created this recipe, it was for my breakfast and I thought the peanut butter sauce made it even more “breakfast-y”!

Beef Masala Breakfast Skillet
Recipe Type: Entree
Author: Meg Doll
Serves: 1
An easy skillet with lots of veg and flavour that you can whip up in minutes!
  • For the skillet:
  • 1 – 2 tbsp cooking fat such as coconut oil, lard, or ghee
  • 1/2 bunch of kale, washed and chopped
  • ~ 2 cups shredded purple cabbage
  • Cooked/leftover ground or shredded beef (add as much as you would like for one serving)
  • Primal Palate Garam Masala
  • Sea salt
  • For the sauce:
  • ~ 2 tbsp peanut butter (can sub for almond butter if you do not tolerate peanuts)
  • Coconut milk, to thin
  1. In a skillet, melt cooking fat over medium heat.
  2. Add kale, purple cabbage, and protein to skillet. Season with Garam Masala and sea salt to taste and desired spice level.
  3. Saute mixture together until kale and cabbage are tender and cooked.
  4. Meanwhile, prepare your sauce by thinning your peanut butter with coconut milk until a sauce-like consistency is reached.
  5. When vegetables are cooked and mixture is heated through, remove from skillet and transfer to a bowl or plate. Drizzle with peanut sauce and serve.