Ground Beef, Mozzarella and Eggs Calories

Ground beef with a moderate fat content works well in ground beef, mozzarella and eggs because it stays flavorful without leaving excessive grease. If the cooked beef releases a lot of fat, drain some before adding the eggs.

Add mozzarella to ground beef, mozzarella and eggs after the eggs have started to set. The cheese will melt into the hot skillet while the eggs finish cooking, rather than disappearing into the beef or making the eggs overcook.

Yes, you can bake ground beef, mozzarella and eggs in an oven-safe dish. Cook the ground beef first, add the eggs and mozzarella, then bake until the eggs are set to your liking; the exact time varies with dish size and oven.

Cook ground beef, mozzarella and eggs over moderate or low heat and stop cooking as soon as the eggs are set. High heat and leaving the skillet on the burner after cooking can make the eggs firm and rubbery.

Cheddar, Monterey Jack or a mild provolone can replace mozzarella in ground beef, mozzarella and eggs. These cheeses melt well but bring a sharper flavor, so taste the beef before adding extra salt.

Serve ground beef, mozzarella and eggs with toast, roasted potatoes or a fresh tomato salad. For a lighter plate, add leafy greens or sliced vegetables; the skillet is rich enough to pair well with simple sides.

You can prepare the cooked ground beef ahead, but ground beef, mozzarella and eggs are best finished just before serving. Add fresh eggs and mozzarella to the reheated beef so the eggs do not turn tough during storage.

Leftover ground beef, mozzarella and eggs keep for 3–4 days in a covered container in the refrigerator. Refrigerate them promptly and reheat until steaming hot; the eggs may become firmer after reheating.

You can freeze ground beef, mozzarella and eggs, but the eggs and melted mozzarella may turn watery or grainy after thawing. For better texture, freeze the cooked beef by itself and add freshly cooked eggs and cheese later.