I made this recipe during that time between Thanksgiving and Christmas when you're trying to decide if you should throw in the towel and eat every indulgent morsel of deliciousness thrust before you or try and keep it together and exercise some self-control. Luckily, with this Meal Prep Taco Breakfast Scramble, you can have your tacos and eat them too. The ingredients are gluten-free and dairy-free along with being paleo and keto friendly. I am all for taking health and fitness day by day and fueling your body with what makes you feel good while still enjoying life. I think this taco breakfast scramble accomplishes both.
By now, you guys know I'm a huge advocate of meal prep and my weekly meal prep routine is something I have kept up for years. This recipe fits perfectly into my meal prep rotation. Some people are a little iffy about meal prepping eggs but I find they last just fine if eaten within three days. If you're not convinced, make this meal for a weekend breakfast or try out my egg-free chorizo breakfast skillet!
My husband has been making fun of me lately when I title my recipes. I have a clear flavor profile trend on my blog and a good chunk of my recipes seem to involve taco, spicy or southwest in some sort of casserole or breakfast form. So when I was throwing together a different breakfast and he commented something along the lines of "is this a spicy, taco breakfast recipe?", I promptly threw a kitchen towel at him. And then I made a note in my phone to make this taco breakfast scramble. Don't tell him he was my muse. I'll never hear the end of it.
Examples of my husband being right:
I doused this recipe in hot sauce because I'm a sucker for spice. If you're not as into spice, feel free to alter the amount of chili powder in the recipe for more of a mild flavor. I hope you make this meal prep taco breakfast scramble during your next meal prep and if you do, let me know how you like it and tag me on Instagram!
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Meal Prep Taco Breakfast Scramble (Whole30, Low Carb)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: Mexican
Ingredients
- 1 lb ground beef (I use 90/10)
- 6 eggs
- 1 green pepper, diced
- 1 red pepper, diced
- ½ 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
Instructions
- Heat avocado oil in a medium skillet
- Add in onion, garlic and peppers sautéing until peppers begin to soften (about 5 minutes)
- Add ground beef and spices and cook until no longer pink, breaking meat into crumbles
- Crack 6 eggs in a small bowl, add salt and pepper and scramble with a fork
- Once peppers are tender and meat is cooked through, create an opening in the middle of the skillet and pour in scrambled eggs
- As eggs begin to set, gently mix everything together in the skillet
- When eggs are cooked, divide into 4 containers and top with cilantro, avocado and jalapeño slices
Sara says
Newbie here!! How do you calculate your macros when you make something like this. I started counting macros and am scared to do any major recipes because I don't know how to correctly calculate!! This looks great! I am a firm believer in the Whole 30...but switched to macro counting because I desperately missed turkey sandwiches!!
Monica says
Enter the recipe into MyFitnessPal and it will break down the macros for you.
Michelle says
Can you tell me how long these prepped foods last for? How long in the fridge? And how long if frozen?
Jen Lopez says
Hey there! I usually eat anything with pre-prepped eggs within 3 days. I find it best that way but it's personal preference because my husband says it's still fine for him day 4 and 5. I haven't tried freezing this before so that I'm not sure.
Amy says
Do u drain the grease?
Jen Lopez says
The beef I typically use is 96/4 so there isn't really any grease to drain.