Mexican Breakfast Skillet (Paleo, Whole30, AIP)

  • Yield: 4 servings 1x


  • 1 lb ground beef
  • 2 medium sweet potatoes, diced
  • 1 medium red onion, finely diced
  • 2 stalks kale, destemmed and chopped
  • 2 tsp cumin (omit for AIP)
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • Juice of one lime
  • For garnish
  • 2 tbsp cilantro, chopped
  • 12 radishes, sliced
  • 1 medium avocado
  • Optional
  • Fresh salsa


  1. Set the stove top to medium heat and prepare a large skillet
  2. Add the ground beef to the pan and lightly salt. Cook on medium heat until browned, and set aside, reserving most of the fat in the pan to cook the vegetables.
  3. Add the sweet potatoes and cook until softened and crisped (but not burnt), stirring frequently
  4. Next add in the red onion and cook until the onions are translucent
  5. Finally, add the kale and cook for 2-3 minutes or until wilted
  6. Add back in the beef, as well as the salt, pepper, cumin, oregano, onion powder, garlic, lime juice and stir for until well combined
  7. To serve, top with avocado, cilantro, and radish
  8. Eat as a breakfast skillet, or lunch leftovers!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 278
  • Fat: 8.8g
  • Carbohydrates: 22.8g
  • Fiber: 5.7g
  • Protein: 27.7g