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Perfect Breakfast Keto Taco Skillet
Eleanor Craig
Skillets are one of the greatest inventions ever. They don’t only save time, but they also save lives. Wanna know how? Check out this Breakfast Keto Taco Skillet.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Cuisine
American, Mexican
Servings
6
people
Calories
453
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
ground beef (minced beef)
⅔
cups
water
10
large
eggs
1
cup
cheddar cheese
-
shredded
4
tablespoons
heavy cream (also called thickened cream)
3
medium
red onion
-
diced
3
tablespoons
sour cream
4
tablespoons
Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
1
medium
avocado
-
peeled
Instructions
Cook the beef in a skillet on medium-high heat until brown.
Stir in the skillet the taco seasoning with water. Cook for about 5 minutes until the sauce has thickened with the meat. Then set half of it aside.
Preheat the oven to 375°F.
Mix the rest of the ingredients, including eggs, in a large bowl and add it to the cooked beef.
Put all in the oven for about 30 minutes until the mixture is cooked and fluffy.
Now, as your skillet is ready, you can top it with the remaining beef and cheddar cheese.
Nutrition
Calories:
453
kcal
Carbohydrates:
10
g
Protein:
32
g
Fat:
32
g
Saturated Fat:
13
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
12
g
Trans Fat:
1
g
Cholesterol:
393
mg
Sodium:
349
mg
Potassium:
662
mg
Fiber:
3
g
Sugar:
4
g
Vitamin A:
916
IU
Vitamin C:
8
mg
Calcium:
220
mg
Iron:
4
mg
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