Ingredients:

• 10 eggs (1 per serving – if you want more – cook more)
• 2 lb organic grass fed beef or ground turkey or chorizo
• 2 lb baby potatoes; washed and quartered
• 1.5 TBS olive oil
• 1 tsp sea salt
• 1/2 tsp garlic powder
• fresh black pepper to taste
• 2 TBS of your favorite taco seasoning; click here to see the taco blend I use
• 1 small onion; very finely diced
• 1 large bell pepper; very finely diced
• 1 can of organic tomato sauce
• 1/4 cup of either beef stock, chicken stock, vegetable stock or water)
• salsa for serving
• Optional: hot sauce, jalapenos, black beans (drained and rinsed)

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What to do:

• Preheat your oven to 425 degrees and spray a 9 x 13 baking dish with cooking spray or coat with olive oil
• Add your potatoes along with 1 TBS of olive oil, sea salt, garlic powder and black pepper
• Bake for 45-50 minutes tossing every 15 minutes
• While the potatoes bake, brown your meat in a large skillet over medium heat
• Just before the meat is completely brown, add your taco seasonings and mix well
• Add your vegetables, tomato sauce and beef stock; mix well
• Cover and cook for 20-25 minutes
• While the meat is cooking, scramble your eggs to your liking
• Layer your bowl with scrambled eggs, meat mixture and potatoes and top with salsa and any option add-ons