Taco Breakfast Scramble

why make this recipe

The Meal Prep Taco Breakfast Scramble is a fantastic choice for those looking for a nutritious meal that can be prepared in advance. This recipe is Whole30-compliant and low in carbs, making it ideal for those following specific dietary plans. The combination of ground beef and eggs provides a hearty source of protein, while the colorful veggies add vitamins and minerals. Plus, you can easily customize portion sizes, making it perfect for busy mornings or meal prep days.

how to make Meal Prep Taco Breakfast Scramble

Ingredients

• 1 lb ground beef (I use 90/10)
• 6 eggs
• 1 green pepper, diced
• 1 red pepper, diced
• 1/2 cup white onion, diced
• 2 tbs avocado oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp minced garlic
• Salt and pepper to taste
• Garnish: avocado, cilantro, olives

Directions

1. Heat the avocado oil in a medium skillet over medium heat.
2. Add the diced onion, garlic, and peppers. Sauté the mixture until the peppers begin to soften, about 5 minutes.
3. Add the ground beef to the skillet along with the spices (cumin, chili powder, paprika, salt, and pepper). Cook until the meat is no longer pink, breaking it into crumbles as it cooks.
4. In a small bowl, crack the 6 eggs and beat them with a fork, adding salt and pepper to taste.
5. Once the peppers are tender and the meat is cooked through, create an opening in the center of the skillet. Pour in the scrambled eggs.
6. As the eggs begin to set, gently mix everything together in the skillet until the eggs are fully cooked.
7. Divide the scramble into 4 containers and top each serving with cilantro, avocado, and jalapeño slices as desired.

how to serve Meal Prep Taco Breakfast Scramble

This Taco Breakfast Scramble is versatile. You can serve it immediately for a delicious breakfast or pack it in meal prep containers for easy grab-and-go meals. Pair it with your favorite toppings like avocado, fresh cilantro, or olives to enhance the flavor even more.

how to store Meal Prep Taco Breakfast Scramble

To store your Taco Breakfast Scramble, allow it to cool completely before transferring it into airtight containers. Store in the refrigerator for up to 4 days. You can reheat it on the stovetop or in the microwave when you’re ready to eat.

tips to make Meal Prep Taco Breakfast Scramble

• Use lean ground beef or substitute with ground turkey or chicken for a lighter option.
• Customize the veggies based on what you have available. Zucchini, spinach, or mushrooms can also work well.
• Make a larger batch if you are cooking for more people or want more meal prep for the week.

variation

Feel free to adjust the spices to suit your taste. If you like it spicy, add some diced jalapeños to the skillet or a splash of hot sauce to the eggs. You can also change up the garnishes, using different herbs or cheese if you’re not strictly following Whole30.

FAQs

Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative.

Can I freeze the Taco Breakfast Scramble?
Absolutely! Place the cooled scramble in freezer-safe containers, and it will keep for up to 3 months. Just be sure to thaw it in the refrigerator before reheating.

Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep. It stores well and can be easily reheated, making it a great option for busy mornings.

Meal Prep Taco Breakfast Scramble

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• Author: ikramnihad
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Whole30, Low Carb

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Description

A nutritious and versatile breakfast scramble that combines ground beef, eggs, and colorful veggies, perfect for meal prep and busy mornings.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (90/10)
• 6 eggs
• 1 green pepper, diced
• 1 red pepper, diced
• 1/2 cup white onion, diced
• 2 tbs avocado oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp minced garlic
• Salt and pepper to taste
• Garnish: avocado, cilantro, olives

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Instructions

1. Heat the avocado oil in a medium skillet over medium heat.
2. Add the diced onion, garlic, and peppers. Sauté until the peppers begin to soften, about 5 minutes.
3. Add the ground beef along with the spices. Cook until the meat is no longer pink, breaking it into crumbles.
4. In a small bowl, crack the eggs and beat them, adding salt and pepper to taste.
5. Create an opening in the center of the skillet, pour in the scrambled eggs.
6. As the eggs begin to set, gently mix everything together until the eggs are fully cooked.
7. Divide the scramble into 4 containers and top with cilantro, avocado, and jalapeño slices if desired.

Notes

This dish is customizable. You can use ground turkey or chicken instead of beef and add different veggies based on availability.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 210mg

Keywords: breakfast, meal prep, scramble, taco, whole30, low carb