Ingredients
- 1 lb Grass Fed Ground Beef
- 1 tsp Olive Oil
- 1 tsp All Purpose Seasoning
- 3 each Red Potatoes
- 2 oz Jalapeños
- 1 cup Grape Tomatoes
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- 2 each Eggs (if desired)
Recipe Description
Fight back first meal boredom with this paleo breakfast skillet with potatoes! A perfect make ahead meal, it also features just a few ingredients, and comes together in less than an hour! Make sure to store any leftovers in the refrigerator for up to two days. A meal that’s perfect for the entire family, it can be prepared on Sunday and stored away in the fridge for quick meals during the week. Feel free to sub out the ground beef for any protein of choice. What’s great about this recipe is that you can toss it together with basically anything you have on hand.
Recipe Directions
- Preheat the oven to 450. Line a cooking sheet with parchment paper and set aside.
- Cut up the red potatoes and toss in a bowl with the olive oil and all purpose seasoning. Place in the oven and set the timer for 30 minutes.
- Begin cooking the ground beef by turning the stovetop on medium heat. After about 5 minutes, add in the chipotle mayo and spices and stir, cooking until brown all the way through. Once the potatoes are done cooking, add them in as well and continue to cook on a low setting.
- If you want to include eggs, dig a little trench in the scramble with your fork, and very carefully crack open the eggs and place in the openings (I’m still working on mastering this one). Cook till desire consistency is achieved.
