Anti Inflammatory Whole30 Mexican Breakfast Skillet

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Whole30 Mexican Breakfast Skillet

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Ingredients

4 servings

For the skillet

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt, plus more to taste
¼ tsp black pepper
2 tbsp avocado oil, divided
1 medium sweet potato (about 10 oz), peeled and cut into ½-inch cubes
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
4–6 large eggs

For serving

1 avocado, sliced
½ cup fresh salsa (no added sugar)
2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Set aside.
2
Heat 1 tbsp avocado oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on the outside and just tender when pierced with a fork, about 8–10 minutes. Transfer to a plate and set aside.

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