Easy Paleo Breakfast Taco Skillet

This Easy Paleo Breakfast Taco Skillet is a simple to prepare, one skillet, super delicious and hearty, paleo, keto, low carb, Mexican breakfast version of Shaksura.

This post is sponsored by: Kevin's Natural Foods

An ultimate Mexican style comfort food breakfast made all in one skillet with ground beef, veggies, eggs, Kevin's Classic Taco Sauce, and many choices of yummy toppings & garnishes.

The eggs and taco meat make this a very filling, hearty breakfast that will keep you full for hours.

A skillet entrée is so hearty that it also makes a satisfying dinner. I made this for dinner, then saved the leftovers and reheated them for breakfast. There were no complaints about having it twice either.

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If you are on a keto or low carb diet, you can also add a little grated cheese on top. My son added some grated pepper jack cheese to his and picked off the avocado as he dislikes avocado. He is so weird; who does not like avocado?

Kevin's Classic Taco Sauce made this meal super simple to make & so tasty.

Kevin’s Natural Foods are Paleo-Certified, Keto-Certified, Certified-Gluten-Free, Non-GMO, Soy-Free, Dairy-Free, and Preservative-Free.

Check out & follow  Kevin’s Natural Foods on social media, and discover all their tasty healthy, clean eating products.

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Printable Recipe Card

Easy Paleo Breakfast Taco Skillet

Stacey

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 16 mins

Total Time 21 mins

Course Breakfast, Main Course

Cuisine Mexican

Servings 5

Calories 395 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 lb Ground Beef grass-fed
• ½ tbsp Avocado Oil
• 1 small Zucchini 5 inch, chopped
• 3 tbsp organic Sliced Black Olives
• 2 ounces ½ of a 4 ounce can canned organic Diced Green Chiles
• ½ cup canned organic Diced Tomatoes with juices
• 1 package Kevin’s Classic Taco Sauce, or 7 ounces other brand of salsa or taco sauce
• 5 large Eggs
• ½ avocado sliced
• 1 small Jalapeno sliced *optional garnish
• 2 tbsp organic Hot Sauce * optional garnish
• 2 ½ tbsp paleo Sour Cream * optional garnish

Instructions

 

• Heat oil in a large sauté pan on medium-high heat. Crumble and add ground beef, brown for 6 minutes or until the the beef is browned.
  
• Drain any excess grease from pan. Turn down stovetop to medium heat.
• Add Kevin’s Taco Sauce, canned diced tomatoes, chopped zucchini, sliced olives, and canned green chilis to the pan. Stir and bring to a simmer. Lower heat to medium-low.
  
• Use your large spoon to make 5 small wells in the meat sauce and crack the eggs into each well.
  
• Cover the pan and simmer for 5 - 10 minutes, or until the eggs are done to your preference.
  
• Garnish with avocado slices, optional sliced jalapenos, hot sauce and paleo sour cream. Serve and enjoy.
  

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Notes

*all nutritional data are estimates based on the products I used*

Servings: 5, Serving Size: ⅕ of recipe, Net Carbs Per Serving: 7g, Amounts per serving-

Nutrition

Serving: 1servingCalories: 395kcalCarbohydrates: 9gProtein: 28gFat: 22gSaturated Fat: 6gSodium: 532mgFiber: 2gSugar: 4g

Keyword easy paleo breakfast taco skillet, keto breakfast skillet, keto mexican food, paleo breakfast skillet

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