Breakfast Taco Bowl

In college, pizza was a perfect breakfast food. I never tried breakfast tacos, but breakfast burritos were amazing when we had them at home. This week is my first attempt at taking care of Otto without the help of Heather (she’s away at a work conference), so we planned a recipe that would take some of the meal planning off my plate for the week.

This is kind of a deconstructed breakfast burrito, and the plantain chips gives it the crunch of a taco. If you include dairy in your diet, feel free to also serve this with high-quality cheese and/or sour cream. Sliced jalapeños are great, too!

Ingredients
6 eggs, scrambled
3 Tbsp salsa
1 lb grass fed ground beef
1 avocado, diced
1/2 C sliced black olives
1 C plantain chips
2 Tbsp olive oil

homemade taco seasoning
1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp cayenne pepper
1/8 tsp oregano
1/8 tsp chipotle chili powder
1/4 tsp paprika
1/4 Tbsp cumin
1/2 tsp salt
1/2 tsp pepper

Method

Mix eggs and salsa in a bowl and pour into a skillet at medium-high heat with 1 Tbsp olive oil and scramble the eggs.

In the same container, cook the ground beef with seasonings with the remaining 1 Tbsp olive oil. Break into small pieces and cook until the pink is gone, and then immediately take off heat.

In a bowl, add your fixings, and season with your favorite hot sauce, or eat as is!

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