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Taco Breakfast Skillet

Unique and delicious!

Serves: 4, Prep Time: 10 minutes, Total Time: 20 minutes.


  • 1 tbsp. extra virgin olive oil

  • ½ cup red onion (chopped)

  • 1 lb. extra lean ground beef

  • 2 tbsps. chili powder

  • 1 tbsp. cumin

  • ¼ tsp. onion powder

  • ¼ tsp. black pepper

  • ¼ cup nutritional yeast

  • 4 egg

  • ½ tomato (chopped)

  • ¼ cup black olives

  • ½ avocado (cubed)

  • 1 jalapeno pepper (sliced)

  • ¼ cup cilantro


  1. In a large skillet, heat the olive oil over medium heat. Add in the red onion and ground beef. Cook for 10 to 12 minutes or until the beef is completely cooked through.

  2. Once the beef is cooked, add in the chili powder, cumin, onion powder, black pepper and nutritional yeast until well combined. Make little sockets in the beef mixture and crack an egg in one at a time.

  3. Once the eggs begin to cook, add a lid on top for 3 minutes or until the yolk is cooked to your liking.

  4. Remove from the stove and top with the tomatoes, black olives, avocado, jalapeños and cilantro. Divide between plates and enjoy!

Chef’s Tip:

Leftovers: Refrigerate in an airtight container for up to five days. Eggs are best enjoyed the same day.

Serving Size: One serving is approximately one egg with one cup of beef and veggie mixture.

More Flavor: Add some grated cheese on top.

Make it Vegetarian: Use black beans and/or quinoa instead of ground beef.


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