This one-pan breakfast is bold, colorful, and genuinely satisfying — smoky spiced ground beef, tender sweet potato cubes, sautéed bell peppers and onion, and eggs baked right into the skillet until the whites are just set and the yolks are still a little runny. The whole thing comes together with real-food ingredients and zero shortcuts that would knock you off track, making it a solid go-to when you want something that feels indulgent but plays by the rules. Mexican-inspired breakfast dishes can be tricky to navigate because so many packaged seasonings and salsas sneak in added sugar or off-plan fillers — here, you're building your own spice blend from scratch and using a fresh salsa with no added sugar, so there's nothing to second-guess. The sweet potato does real work in this recipe, adding natural sweetness and hearty substance that keeps you full well past lunchtime. Finished with creamy avocado slices, a squeeze of lime, and a handful of fresh cilantro, it's the kind of breakfast that makes a whole month of clean eating feel completely worth it. Serves four straight from the pan, which means cleanup is minimal and presentation is effortless.
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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.
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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