1. Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon. Cook until it starts to brown and no longer pink, about 6-8 minutes.
2. Add the chopped onion, green bell pepper, and garlic to the skillet. Stir and cook until the vegetables soften, about 4-5 minutes. You’ll want to smell that sweet onion aroma filling your kitchen—that’s when you know it’s just right.
3. Sprinkle in the smoked paprika, salt, black pepper, and red pepper flakes if you like a little kick. Stir everything together and cook for another 2 minutes to let the spices bloom.
4. While the beef mixture finishes, whisk the eggs with milk in a bowl until fully blended and slightly frothy. This part reminds me of those mornings on the porch swing, cracking eggs with Mama Lu as she hummed old mountain tunes.
5. In a separate non-stick skillet, melt butter or bacon fat over medium-low heat. Pour in the eggs and let them sit undisturbed for 30 seconds, then gently stir with a spatula, folding the eggs slowly to keep them tender and fluffy. Cook to your preferred doneness, usually 2-3 minutes.
6. Plate the eggs and spoon the warm ground beef mixture alongside or over the top, garnishing with fresh parsley or chives if you have them on hand.

One of my favorite tips from growing up is to keep the heat gentle when cooking eggs—high heat can rob them of that soft, creamy texture that makes breakfast feel like a treat. Remember, cooking is as much about patience as it is about ingredients, and that’s a lesson Mama Lu taught me better than anyone.