Mexican Skillet Breakfast

How about a protein filled breakfast dish that has veggies, beef and still includes eggs? This is a dish for a true hearty breakfast. The perfect weekend breakfast dish for when you have a little more time in the morning and want something to fill you up too.

In this dish I only use 1 egg per person, because there is already enough protein with the beef. But if you want to eat two eggs with less beef, feel free to mix it up. (The dish will last longer, or you can serve more people).

Ingredients

2 Tablespoons coconut oil

1/2 onion, finely diced

1 cup sweet peppers, diced

1 poblano pepper, diced

1 sweet potato, diced

1 lb grass-fed ground beef, thawed

1 jar of salsa

1/2 teaspoon cumin

1 teaspoon garlic powder

1/8 -1/4 teaspoon smoked paprika (depending on how much smoke flavor you want)

1 Tablespoon coconut oil

4 eggs

2 avocados, sliced

hot sauce to top, optional

 

Directions

• Heat a medium skillet on medium high heat. Coat the pan with coconut oil and add the onions, peppers, and sweet potato and stir around with a wooden spoon to coat with the coconut oil
• Add the ground beef and break apart with the wooden spoon until half way browned. Add the spices and continue to brown the beef until cooked through. Turn the heat to low to keep warm
• In a small skillet add 1/2 of the Tablespoon of coconut oil and turn the heat to medium. Cook two of the eggs (over easy or over hard) in the skillet at a time. Once the first two eggs are done put them on top of the ground beef and cook the second two eggs and put them on top of the ground beef again
• Serve hot off the skillet on a plate with 1/2 sliced avocado and hot sauce