This recipe was inspired by the need to use up quality ground bison that was leftover from making burgers the day before. Taco Breakfast Bowl, a quick skillet meal, kicks off the day right with a tasty blend of protein and veggies. I created it while away from home, cooking in our airbnb kitchen. But since being home awhile, I’ve given it a tweak or two. It’s a regular favorite for our first meal of the day.
The onion and bell peppers were spiralized, but at the first creation of Taco Breakfast Bowl while on vacay, there was no spiralizer in sight so I chopped them. Either way works. To spiralize or not to spiralize doesn’t change to flavor of this bomb breakfast bowl. If you have a spiralizer, here’s a video on how to. Reminder to use the medium size noodle setting, not the smallest. See the video here on how to spiralize peppers. Once on this page, scroll down to find the video. It’s so very helpful! Thank you to the very talented Ali from Inspiralized! If you don’t own any of her cookbooks, you should! She has a 3rd one coming out on May 1st.
Okay, commercial over and back to the recipe. (BTW, I get nothing for promoting any of the people or products I share on my blog. Just sharing with you because they are great resources to create a healthier life).
For the spice lover go ahead and add a minced jalapeno pepper to the pepper saute. Once veggies are tender crisp move them over to make room for browning the meat.
Toss and brown meat adding seasonings. Your almost done. It’s that easy. Combine meat and veggies, add beaten eggs and cook until all liquid is evaporated and eggs fully cooked through. Taste and adjust seasonings.
Serve in a bowl with salsa and sliced avocado, or make a bowl out of a cabbage leaf and devour the filling AND the bowl.
This is so delicious and warming on these cool and rainy spring mornings. Obviously great with cilantro on top! Please enjoy it on a lazy spring morning and let me know how you liked it!
In cooking class news, my upcoming Chinese Takeout Makeover class is full but there is a waiting list, so if you’re still interested let me know and perhaps a repeat of this class can happen if we have enough people. I’m excited for the beautiful time of gathering, cooking and eating together of my favorite Chinese Takeout foods. Plus we will make these (not Chinese) dynamite no bake chocolate custard cups that will be a favorite through the hot summer when you don’t have to fire up your oven to make a dessert.
Here’s the tasty Taco Breakfast Bowl recipe…
Taco Breakfast Bowl (serves 4-6)
2 tablespoons avocado oil
2 cloves garlic, minced
1/3 cup yellow onion, diced or spiralized
2 cups mixed red, orange and yellow peppers, spriralized
1/ 4 oz can mild green chiles
6 oz ground bison or beef (3/4 cup – 1 cup)
2 teaspoons tomato paste
1 teaspoon taco seasoning
4 beaten eggs
chopped cilantro for garnish, optional
Preheat a cast iron skillet on medium heat. Add the avocado oil. When oil is hot, add garlic and onion. Season with a pinch of sea salt and stir. Saute until onions are translucent, about 3-4 minutes. Mix in the peppers, stirring to combine. Saute for an additional 4 minutes.
Move the peppers and onions over to one side of the skillet, making room for the meat. Turn heat up a notch or two higher than medium heat, add the bison (or beef) breaking it up and browning it while keeping it separate from the peppers. Once browned, add 1/2 teaspoon sea salt, taco seasoning, green chiles and tomato paste. Stir peppers and meat together.
Turn heat down to medium. Season 4 beaten eggs with a pinch of sea salt. Pour over skillet veggies and meat. Allow eggs to cook without scrambling for a few minutes, then stir and repeat until eggs are cooked and the juice from meat mixture is absorbed. Serve with sliced fresh avocado and chopped cilantro.