BLOOD is my personal secret!

My current favorite ground beef meal prep:

• 70/30 ground beef (if its more lean, I render down some fat/lard first then add the meat to get the ratio up)
• Salt
• Jalapeno (sliced, with seeds)
• Blood (pig / cow)
• Eggs
• Liver (diced)

Using a medium/large sized pan. If I have salt crystals, add them when warming up the pan so they can dissolved (i'm lazy to grind). Brown ground beef on high heat, then reduce to medium. Add diced liver, jalapenos, (salt), and blood. Once liver has taken some color, mix, make a hole in the center with everything piled up on the sides of the pan. Add eggs to center. Once the eggs have started to cook, mix everything. Once eggs are almost done, remove from heat! Eat from the pan for easy cleanup!

I've experimented with different spices (paprika/rosemary is really good), but I find using real fat, and blood adds a real depth to the taste and it doesn't really need spices except for variety. On occasion I'll add diced crispy bacon at the end, its great!

Most butchers will have fat (usually free), and blood - but if not available you can often find blood in the asian market.