Meal Prep Taco Scramble

A delicious, protein packed breakfast that can be made ahead so you can get a healthy breakfast on mornings you don't have time to make it.

Course Breakfast

Cuisine American

Diet Paleo, Whole30

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 365kcal

Author Lauren

COOK THE VEGGIES: In a large skillet, heat oil over medium. Add sweet potatoes, peppers, onions, ½ teaspoon sea salt, and ¼ teaspoon of black pepper to the oil. Sauté the mixture until potatoes have softened, about 8 minutes. Transfer to a bowl and set aside.
COOK THE BEEF: Add beef to the skillet and continue to cook over medium heat until browned. Add taco seasoning, arrow root starch, and ¼ cup water. Continue to cook until the sauce has thickened. Remove the beef from the pan to a bowl and set aside.
COOK THE EGGS: Heat the remaining oil in the same pan, still over medium heat. When the oil is hot, add eggs and additional salt and pepper to taste. Cook the eggs until they are cooked to your desired consistency, then remove from the heat.
ASSEMBLE BOWLS: In five meal prep containers, divide out the sweet potato mixture, the seasoned beef, eggs, salsa, and avocado evenly. These can be served immediately or refrigerated for up to 5 days.

Arrowroot starch is a corn and gluten-free thickening agent that is approved for the Whole30 diet. If you aren't avoiding corn or gluten, you can use corn starch with the same results.