Spicy Taco Brunch Skillet

Ole!

I woke up last Saturday morning wanting to have a fun brunch with Garrett and specifically thinking about Juli’s recipe for a Mexican Hash Egg Bake.

I wanted to make something that would look pretty (I love the way baked eggs look!) but also be seriously delicious since we were skipping the bacon with all of this Whole 30 business going on. I was too lazy to actually look up Juli’s recipe and follow it, but since I make up a huge batch of sweet potato hash just about every week, I used that as inspiration and got to work.

The result was completely satisfying nutritionally, but it also seemed decadent which made it feel a little special.

 

Spicy Taco Brunch Skillet
 

Ingredients
  • 1 TBS Coconut Oil
  • 1 Yellow Onion, diced
  • 1 Bell Pepper (any color), diced
  • 2 Medium Sweet Potatoes, diced
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ⅛ teaspoon cayenne (more if you’re SPICY!)
  • ½ lb. ground beef
  • 1-2 Tablespoons of Taco Seasoning (to taste)
  • 8 eggs

Instructions
  1. Preheat oven to 350 degrees
  2. In a large heavy bottomed oven proof skillet, melt coconut oil over medium/medium high heat.
  3. Add diced yellow onions and bell pepper. Saute for 5-10 minutes until softened.
  4. Add diced sweet potatoes and all seasonings through cayenne pepper and saute until those are softened as well, about another 15 minutes. Be careful to stir often so nothing burns, but the potatoes get some color.
  5. In the meantime, in a separate pan, crumble up and brown at least ½ lb ground beef (I usually cook up a big batch and use the leftovers for Taco Salad!
  6. Add 1-2 Tablespoons of Taco Seasoning per ½ lb, or to taste.
  7. When Sweet Potatoes are mostly cooked, add your taco meat into the oven-proof skilled.
  8. Crack 8 eggs over the top of the potato/onion/meat mixture
  9. Bake for 6-9 minutes, depending on desired egg done-ness. Keep in mind there will be some carryover cooking once you pull it out of the oven.
  10. Salt and Pepper your eggs to taste once the baking is finished, garnish with an avocado and enjoy!

 

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9 comments to Spicy Taco Brunch Skillet

  • Home Sweet Sarah
    August 14, 2012 at 9:42 am

    Oh hey I’ll be making this and SOON.

  • sizzle
    August 14, 2012 at 11:19 am

    I just pinned this which means I’m making it this weekend. YUM. It looks so yummy.

  • Liz
    August 14, 2012 at 11:45 am

    YUM! I need to try this. I bet chorizo would be good, as well. But no bacon on Whole 30? Ouch. I was thinking of trying that soon but had no idea on the bacon ban.

    • Holly
      August 14, 2012 at 12:00 pm

      Oh it would be SUPER good, I just didn’t have any on hand. You actually *CAN* eat bacon on the Whole 30, there is ONE approved kind but it’s something like $17 a lb or something and I’m cheap. So no bacon it is! :) Well, at least not yet. I could get desperate. No promises.

  • Erica
    August 14, 2012 at 7:40 pm

    That. Looks. Perfect.

  • Chloe
    August 15, 2012 at 9:33 am

    I was in need of a new weekend meal to try. Perfect timing!

  • Amelia
    August 16, 2012 at 1:02 pm

    So maybe the bacon can be your gateway to trying out US Wellness? If you sign up for their newsletter, you get a 15% off coupon code about once a month. I order on that schedule cause I’m thrifty life that :) I’m telling you, the bacon is WORTH IT. The full retail price is $16.45 per package, which is 1.5 lbs, not just a pound. You can also get packs of the ends, which are sold in 1 lb packs for $9.89. They should totally pay me to be their spokesperson :)

    • Amelia
      August 16, 2012 at 1:07 pm

      OK, just to add to my crazy… the current coupon code circulating is “paleo4u” — I saw it on The Clothes Make the Girl and it’s good until 8/21.

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