Taco Breakfast Skillet Recipe

Macros per serving:
563 Calories, 44g of Fat, 32g of Protein, 9g of Net Carbohydrates, 4g of Fiber

Ingredients: (makes 6 servings)

1 pound ground beef
4 tablespoons Tex-Mex Seasoning
2/3 cup water
10 large eggs
1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup heavy cream
1 roma tomato, diced
1 medium avocado, peeled, pitted and cubed
1/4 cup sliced black olives
2 green onions, sliced
1/4 cup sour cream
1/4 cup salsa
1 jalapeno, sliced (optional)
2 tablespoons torn fresh cilantro (optional)

For the Tex-Mex seasoning (mix together until well combined)

3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 ½ teaspoons ground red pepper

Directions:

1. Preheat oven to 375°F. While waiting for the oven to reach the desired temperature, proceed with the next steps.

2. In a large skillet over medium-high heat, brown the ground beef, making sure it is evenly cooked. Drain the excess fat rendered.

3. Stir in 4 tbsp of the Tex-Mex seasoning you prepared into the skillet and add water. Reduce to a simmer and wait until the sauce has thickened, coating the ground beef. Take out half of the seasoned beef from the skillet and set aside.

4. Into a mixing bowl, crack the eggs and whisk. Add 1 cup of the cheddar cheese and heavy cream into the mixture and whisk to combine.

5. Pour the egg mixture over the top of the meat left in the skillet and stir to incorporate well. Place skillet in oven and bake for 30 minutes or until eggs are fluffy and set.

6. Top with the remaining ground beef, cheddar cheese, tomato, avocado olives, green onion, sour cream and salsa, then garnish with jalapeño or cilantro if desired.