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 (907 g) lean ground beef
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) pepper
1⁄4 teaspoon (20 ml) cayenne pepper (add more if you like it hot!)
1 tablespoon (15 ml) olive oil
1 small onion, chopped
1 bell pepper, chopped
3–4 large eggs
1⁄2 teaspoon (10 ml) salt
1 tablespoon water
1 cup (240 ml) 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!
More Recipes You'll Love
Tasty taco scramble is everything you love about taco night, scrambled into one skillet and ready in 15 minutes — seasoned ground beef, sweet onion, and bell pepper folded through fluffy eggs with a full hit of paprika, cumin, and chili powder. Top it with fresh salsa and avocado and it's a complete, satisfying meal. Weeknight dinner sorted.
Pro Tips
- Brown the beef first and drain the excess fat before adding the spices — this keeps the scramble from going greasy and lets the spices toast on the meat.
- Cook the onion and pepper in the same skillet after the beef so they pick up all the seasoned fat left behind.
- Add a tablespoon of water to the eggs before scrambling — the steam makes them lighter and fluffier.
- The fresh salsa and avocado are more than garnish here; their coolness balances the warm spices beautifully.
Frequently Asked Questions
What ground meat works best?
Lean ground beef is the original here, but ground turkey or pork work too. Drain the fat after browning whatever you use.
Can I make this ahead?
Yes — it reheats well for 3 days. Store the salsa and avocado separately and add them fresh when serving.
How spicy is it?
Mildly spiced and kid-friendly as written — the chili powder and paprika give warmth rather than heat. Add jalapeño or hot sauce for more fire.
Is this recipe Paleo?
Yes — beef, eggs, vegetables, and spices. Use a compliant salsa (no added sugar) and it's naturally gluten-free and grain-free.
Recipe Card
Ingredients
Method
- 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!
