Chipotle Taco Breakfast Skillet Bake (Paleo & Whole30

• Gluten free
• Paleo

• Meat

  • 1/3 lb Ground beef, grass-fed

• Produce

  • 1/2 Avocado
  • 1 Small handful Cherry tomatoes
  • 1/8 tsp Chipotle chile pepper
  • 1/4 cup Onions
  • 1 Large handful Spinach, fresh

• Refrigerated

  • 2 Eggs
  • 1 Sea salt to season eggs

• Condiments

  • 1 Chipotle salsa

• Baking & Spices

  • 1/8 tsp Mexican chili powder
  • 1/8 tsp Sea salt

• Nuts & Seeds

  • 1/8 tsp Cumin

• Dairy

  • 1 tbsp Coconut oil or ghee

Found on paleorunningmomma.com

Description

Ingredients

• ¼ cup chopped onions
• 1 tbsp coconut oil or ghee, for cooking
• ⅓ lb grass fed ground beef
• ⅛ tsp chipotle chile pepper
• ⅛ tsp Mexican chili powder
• ⅛ tsp cumin
• ⅛-1/4 tsp sea salt (to taste)
• Large handful fresh spinach, chopped
• Small handful cherry tomatoes, quartered
• 2 eggs
• Sea salt to season eggs
• Half an avocado, sliced, for garnish
• Chipotle salsa for topping (or your favorite salsa)

Directions

• Prior to beginning, mix together the spices and sea salt in a very small bowl.
• Heat a small-medium oven proof skillet (cast iron is ideal) over medium heat and preheat your oven to 400 degrees
• Melt the cooking fat in skillet and add the chopped onions, stir and cook until soft.
• Sprinkle the ground beef into the pan and add the spice mixture, stir to combine and brown the meat.
• Once the meat is nearly browned, lower the heat and add the spinach and tomatoes, stir to combine.
• Remove from heat and create spaces in the mixture to add the eggs. Carefully crack each egg into the pan one at a time, and sprinkle with sea salt.
• Put the skillet in the oven and bake for 10 minutes or until the eggs are cooked to preference.
• Top with sliced avocado and chipotle salsa to serve - this will serve 1-2 depending on portion sizes.
• I highly recommend serving with my fried sweet plantains as well!