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!
Recipe by Holly Would If She Could at http://hollywouldifshecould.net/2012/08/spicy-taco-brunch-skillet/