Vegetarian Whole30 Mexican Breakfast Skillet
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Learn more →Ingredients
4 servings
For the skillet
- 1 lb ground beef (80/20)
- 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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