Taco Breakfast Bowls with Salsa Roja

About This Recipe

A flavorful breakfast option with hash browns, scrambled eggs, and taco meat.  Serve this dish with a side of salsa roja. This meal will become a staple for your breakfasts!

Ingredients

• 1 lb ground beef (85/15)
• ½ cup tomato sauce
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 8 eggs
• ¼ cup skim milk
• Cooking spray
• Salt and pepper to taste
• 3 cups hash browns
• 2 Tbsp olive oil
• 2 Roma tomatoes
• 4 Roma tomatoes
• 1 small white onion
• 1 jalapeño pepper
• 1 serrano pepper
• 3 cloves garlic
• ¼ bunch cilantro
• Salt and lime juice to taste

Instructions

1. Heat a large skillet over medium high heat and brown the ground beef.
2. Once cooked, drain the fat and add in ½ cup of tomato sauce, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and salt and pepper to taste. Stir to combine and cook for an additional 5 minutes then remove from heat.
3. Start a medium pot of water over high heat to boil.
4. Wash your tomatoes, peppers, and cilantro. Cut the stems off of the tomatoes and peppers.
5. Add the small white onion (halved), the peppers, tomatoes, and 3 cloves of garlic to the boiling water. Cook for 6-8 minutes. The tomatoes have finished cooking when they begin to change color and the skin starts to break.
6. Drain the water from the pot. You may want to remove the skins from the tomatoes to avoid any stringy bits. Add the tomatoes, garlic, jalapeños, ¼ bunch of cilantro, juice of ½ of a lime and 1 Tbsp apple cider vinegar to a blender. Blend until smooth.
7. Add salt to taste. Adjust flavor with salt and lime juice as needed.
8. Heat a large skillet over medium high heat and add in 2 Tbsp of olive oil. Once the oil has heated, add in 3 cups of hash browns. Cook for 5 minutes and flip. Add in more oil as needed.
9. Cook for an additional 5-7 minutes. If you like your hash browns crispy, you will want to cook them a bit longer.
10. Dice 2 tomatoes and mix them into the hash browns.
11. Crack 8 eggs into a large bowl.
12. Add in ¼ cup milk and beat. The secret to perfect scrambled eggs is to beat them until frothy and no egg whites remain unincorporated.
13. Heat a skillet over medium heat, spray with cooking spray, and cook your eggs until finished. Make sure not to over cook them as you will be reheating them in the microwave.
14. This recipe makes 5 servings. Divide your ingredients evenly 5 ways into each of your containers. Store your salsa in a separate, smaller container as you don’t want to heat this in the microwave.