Taco Skillet Breakfast

Taco Breakfast Skillet

Taco Breakfast Skillet

Taco Skillet Breakfast


  • 1 pound ground beef
  • 1 packet low carb taco seasoning
  • 8 large eggs
  • ⅓ cup heavy whipping cream
  • 1 ½ cup gluten free Mexican blend cheese divided
  • Salt and pepper to taste
  • ¼ cup green onions, chopped
  • ½ cup cherry tomatoes, cut in half
  • 3 tablespoons sliced green olives
  • ¼ cup chopped cilantro
  • 8 tablespoons sour cream


  1. Preheat the oven to 400 degrees.
  2. Saute the ground beef in an oven-proof skillet over medium high heat until the meat is completely browed. Drain any excess fat.
  3. Stir in the taco seasoning until well combined. Remove half of the meat mixture from the skillet and set it aside.
  4. In a large bowl, whisk together the eggs, heavy whipping cream, one cup of the shredded cheese and salt and pepper to taste.
  5. Pour the egg mixture over the meat in the skillet.
  6. Place the skillet in the oven and bake for 25-30 minutes.
  7. Remove the skillet from the oven and top with remaining meat and cheese.
  8. Add the sour cream in the center, and sprinkle the tomatoes, green onions, olives and cilantro over the top before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 510Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 367mgSodium: 764mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 37g

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