Tasty Taco Scramble
This spicy breakfast dish is incredibly easy to make, especially when you have leftover taco meat from dinner the night before! It can also double as a quick and practically effortless super supper. The array of red hot herbs and spices like chili powder, cumin, and cayenne pepper create a sizzling homemade taco seasoning. You’ll be asked to make it for years to come!
Serves 3–4
1⁄2 pound lean ground beef
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper
1⁄4 teaspoon cayenne pepper (add more if you like it hot!)
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper, chopped
3–4 large eggs
1⁄2 teaspoon salt
1 tablespoon water
1 cup fresh salsa (optional)
6–8 avocado slices (optional)
- Add lean ground beef to a large skillet over medium heat. Break up the beef in the pan as it browns. Drain excess fat from beef once cooked halfway through, about 2–3 minutes, then add spices to beef and cook until beef is browned. Once browned, remove beef from skillet and place in a separate bowl.
- In the same skillet over medium heat, add olive oil. Once the oil has heated, add chopped onion and pepper and sauté for 5–7 minutes until the onions are translucent.
- Meanwhile, add eggs, salt, and water to a mixing bowl and whisk until well blended. Add eggs to skillet and scramble with the vegetables.
- Remove from heat and serve scrambled eggs over the taco meat. Top with salsa and/or avocado slices for added flavor!
