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Mexican Breakfast Skillet (Paleo, Whole30, AIP)

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 1 lb ground beef
  • 2 tsp cumin (omit for AIP), divided
  • 2 tsp dried oregano, divided
  • 2 tsp garlic powder, divided
  • 2 tsp onion powder, divided
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper (omit for AIP)
  • 2 medium sweet potatoes, diced
  • 1 medium red onion, finely diced
  • 2 stalks kale, destemmed and chopped

For garnish

  • Juice of one lime
  • 2 tbsp cilantro, chopped
  • 12 radishes, sliced
  • 1 medium avocado


  1. Using a large skillet, brown the ground beef to the pan and season with half of the seasonings. Cook on medium heat until browned, and set aside, reserving most of the fat in the pan to cook the vegetables.
  2. Add the sweet potatoes and cook until softened and lightly crisped, stirring frequently. Add in the red onion and cook until the onions are translucent. Finally, add the kale and cook for 2-3 minutes or until wilted. Add the remainder of the seasoning.
  3. Add the beef back to the skillet and stir to combine and reheat.
  4. Top with garnishes and serve fresh.


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

  • Prep Time: 10 min
  • Cook Time: 15 min


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