Cabbage Head Beef and Cheese Bacon Hot Mess With Sauce On Top
A hearty skillet dish layering tender cabbage, crispy bacon, savory beef, and melted goat and Swiss cheeses, all topped with a rich egg-based sauce seasoned with pepper for an irresistible comfort meal.
Ingredients
- 1/2 medium head of cabbage, shredded
- 6 slices bacon
- 1/2 lb ground beef
- 2 oz goat cheese, crumbled
- 4 oz Swiss cheese, shredded
- 2 eggs
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon, drain on paper towels, then crumble and set aside. Leave bacon fat in the skillet.
- Add ground beef to the skillet and cook in the bacon fat until browned and cooked through, breaking it apart as it cooks; season with half the pepper.
- Add shredded cabbage to the beef in the skillet, stirring to combine. Cook until the cabbage softens, about 8 minutes.
- Sprinkle goat cheese, Swiss cheese, and crumbled bacon evenly over the cabbage and beef mixture. Reduce heat to low and cover the skillet to allow the cheeses to melt gently.
- While cheese melts, whisk eggs with the remaining black pepper until frothy.
- Pour the egg mixture over the cheese-melted hot mess in the skillet. Cover and cook over low heat until the eggs are just set and form a creamy sauce on top, about 5 minutes.
- Remove from heat and let it rest for 2 minutes before serving to let the flavors meld.
