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Meal Prep Breakfast Taco BowlsWhile breakfast is the most important meal of the day, it’s often the most difficult. You’re up scrambling to get to work on time, get the kids to school, or whatever it is you do. Meal prepping a delicious, wholesome breakfast at the beginning of the week can make a seriously big and positive impact on your week. These Meal Prep Breakfast Taco Bowls have all the things you love in a breakfast taco, minus the taco. They are whole30 compliant and filled with taco meat, scrambled eggs, and roasted potatoes. It’s filling yet perfect to kick start your day for success!

Meal Prep Breakfast Taco Bowls

These Meal Prep Breakfast Taco Bowls not only taste great, but they are also super easy to make. All you have to do is make your cup of coffee, pop this into the microwave, and heat it up for a minute, and breakfast is ready to go! Enjoy!

Meal Prep Breakfast Taco Bowls
Serves 4
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Total Time
30 min
Total Time
30 min
For the potatoes
  1. 1.5 lbs. small yellow potatoes aka "2-bite potatoes", halved
  2. 2 tbsp extra virgin olive oil
  3. 1 tsp of adobo seasoning (I use Frontier CO-OP)
  4. Kosher salt, to taste
  5. Pepper, to taste
For the meat
  1. 1 tbsp olive oil
  2. 1 lb. of ground beef
  3. 1/4 teaspoon ground cumin
  4. 1 tsp chili powder
  5. 1/4 tsp garlic powder
  6. Kosher salt, to taste
  7. Pepper, to taste
  8. 1 tbsp tomato paste
  9. 1/4 cup chicken broth
For the eggs
  1. 8 eggs
  2. 1 tbsp ghee
  3. Kosher salt, to taste
  4. Pepper, to taste
For serving
  1. Cilantro, chopped
  2. Pico de Gallo or Salsa
  3. Lime, cut into wedges
  1. Preheat oven to 375 degrees.
  2. Evenly spread potatoes onto baking sheet.
  3. Drizzle potatoes with extra virgin olive oil. Season with adobo seasoning, kosher salt and pepper and toss to coat evenly.
  4. Place potatoes into the oven. After 15 minutes, remove potatoes from oven and toss. Return to the oven and cook for an additional 15 minutes, or until golden brown and tender.
  5. Heat a large skillet over medium-high heat with olive oil. Add ground beef to the skillet. Begin to brown the beef and break it up with back of the spoon.
  6. While the meat is browning, season with ground cumin, chili powder, garlic powder and salt and pepper to taste.
  7. Continue to cook, breaking up with the back of a spoon until meat is no longer pink in the center, (about 5-7 minutes.)
  8. When the meat is browned, add tomato paste and chicken broth. Stir it in and cook for 2 more minutes. Then, remove the meat from heat and set it aside to cool.
  9. In a bowl, crack the eggs.
  10. With a fork or whisk, whisk eggs vigorously until combined and frothy.
  11. In a skillet, Melt ghee on medium heat. Swirl the pan so that the ghee is evenly distributed on the bottom of the skillet.
  12. Pour the whisked eggs into the skillet. Immediately reduce the heat to medium/low.
  13. Using a spatula, gently and slowly scramble the eggs. As the eggs begin to set, use the spatula to push the eggs towards the center. Continue to push eggs towards to the center until the eggs are cooked through and fluffy, about 4 minutes.
  14. Finish with kosher salt and pepper to taste.
  15. To serve, combine a single-serving of potatoes, taco meat and eggs into a tupperware. Garnish with cilantro, pico de gallo, and lime.
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. This is more of a question….how many servings does this make and how long would each serving last in the fridge? could I make this for monday through friday work lunches?