This Keto Taco Breakfast Skillet is bringing all the taco Tuesday vibes to your breakfast routine. Taco seasoned ground beef, cheddar cheese, tomatoes, olives, avocado, salsa, sour cream, jalapeños and cilantro. Mix and match with any of your favorite toppings. Best of all, it only dirties one pan.
Keto Taco Breakfast Skillet
With all the flavors and toppings of your favorite taco salad, this low carb taco breakfast skillet is the perfect way to start your day. Whether it's Taco Tuesday, or any other day of the week, this is truly the best way to start your day.
Perfect for Keto Meal Prep
I set aside time on Sundays to prepare meals for the week ahead. Sometimes I prepare entire dishes, like this Keto Taco Breakfast Skillet, and other times I just prep ingredients so that I can throw together easy weeknight dinners.
I cut up a variety of different veggies. I hard boil eggs for quick snacks throughout the week, or even to whip up some keto deviled eggs on a moment’s notice. I make any sauces or marinades that I might want to use throughout the week. I also batch cook different meats that can be easily thrown together to make a healthy meal.
More Keto Breakfast Recipes
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Keto Taco Breakfast Skillet
- Total Time: 1 hour
- Yield: 6 1x
Description
This Keto Taco Breakfast Skillet is bringing all the taco Tuesday vibes to your breakfast routine. Taco seasoned ground beef, cheddar cheese, tomatoes, olives, avocado, salsa, sour cream, jalapeños and cilantro. Mix and match with any of your favorite toppings. Best of all, it only dirties one pan.
Ingredients
- 1 pound ground beef
- 4 tablespoons Taco Seasoning (get the recipe here)
- ⅔ cup water
- 10 large eggs
- 1 ½ cups shredded sharp cheddar cheese, divided
- ¼ cup heavy cream
- 1 roma tomato, diced
- 1 medium avocado, peeled, pitted and cubed
- ¼ cup sliced black olives
- 2 green onions, sliced
- ¼ cup sour cream
- ¼ cup salsa
- 1 jalapeno, sliced, optional as garnish
- 2 tablespoons torn fresh cilantro, optional as garnish
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain the excess fat.
- To the skillet, stir in the taco seasoning and water. Reduce the heat to low and let simmer until the sauce has thickened and coats the meat. About 5 minutes. Remove half of the seasoned beef from the skillet and set aside.
- Crack the eggs into a large mixing bowl and whisk. Add 1 cup of the cheddar cheese, and the heavy cream to the eggs and whisk to combine.
- Preheat the oven to 375°F.
- Pour the egg mixture over top of the meat retained in the skillet and stir to mix the meat into the eggs. Bake for 30 minutes, or until the egg bake is cooked all the way through and fluffy.
- Top with remaining ground beef, the remaining ½ cup of cheddar cheese, tomato, avocado, olives, green onion, sour cream, and salsa.
- Garnish with jalapeno and cilantro, if using.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 563
- Fat: 44g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 32g
Cathi says
OMGOSH, this was so delicious!!! I've shared this recipe with several coworkers and family members because it's so freaking yummy! They have all loved it. I'm making this again tomorrow to take in to work to share with my fellow coworkers who are all doing Keto too. Thank you so much for this wonderful recipe!!!
Kate says
What size skillet should this be cooked in so the eggs cook in the appropriate time frame?
Kathy says
We love, love your recipe so much. Thank you for posting it. We’ve adapted it a bit for us and my husband asks for it every Sunday. Since we like to save some to reheat for breakfast for the work week and need to add in more greens this is what we do: when the ground beef is halfway browned we add a large handful of spinach. Then we also add a handful of tomatoes to the egg mixture. We also skip the cheese for my husband. This way it reheats really well during the week. Thanks again
TJ says
The only thing that was kinda confusing was if to bake with the remaining meat and toppings in the oven....
★★★★
Julie says
My husband has been on a strictly Keto diet since June. Even though he has lost at least twenty pounds and feels terrific, he'd become bored with eating the same things over and over. I was afraid he was going to jump off the Keto train...until I found your website. Every recipe of yours we've tried has been phenomenal, and has reinvigorated his determination to stick with it! Thank you so much.
Kristin says
Hi! Was wondering... is the nutrition information for one serving or for the whole thing? Thanks!
Peace Love and Low Carb says
It is for one serving. This dish is 6 servings
Bill says
Wow, very good. This is the best breakfast/brunch casserole ever. We are doing Keto and I needed a Mexican fix. Thank you very much! Still am missing the tortillas and hard shell corn tacos.........
★★★★★
Kylie says
Does this save and reheat well? Like could I make it Monday and just reheat the leftovers all week?
Peace Love and Low Carb says
Yes, definitely! This dish is perfect for that.
jean says
Hi, This looks awesome for our holiday breakfast. I want to make this ahead of time so do you suggest stopping the recipe when the eggs come out of the oven and then refrigerate? I'm trying to figure out how to make 2 days prior, refrigerate and have minimal assembly work and heat up on the holiday morning. I also have too many people so was thinking of increasing the recipe and putting it in a large glass lasagna pan when it goes into the oven. Hve you tried that before? Hope to hear from you soon! Thanks!!!
Peace Love and Low Carb says
Yes, that would be the perfect place to stop it. I would even suggest slightly undercooking it so that the eggs dont get overcooked when you reheat it. I think a large lasagna pan would work. Or even just doing two skillets full. Hope you enjoy it. Happy holidays!
Traci Bosch says
I tried this recipe when you shared it on Instagram, it was a thumbs up from the family. Thanks for sharing.