Taco Breakfast Bake Recipe

Ingredients

• 2 tablespoons unsalted butter
• ½ pound 80% lean ground beef
• ½ cup chopped onions
• 2 tablespoons Taco Seasoning
• ¼ cup tomato sauce
• 8 large eggs, beaten
• ¼ cup beef bone broth, store-bought or homemade
• ¾ cup shredded Monterey Jack or sharp cheddar cheese (about 3 ounces)
• 1 ounce (2 tablespoons) cream cheese
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• ½ cup chopped fresh cilantro
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• Sliced fresh chives and/or chopped fresh cilantro, for garnish (optional)
• Marinara sauce, warmed, for serving (optional)

1. Preheat the oven to 350°F.
2. In large oven-safe skillet, heat the butter over medium heat. Add the ground beef, onions, and taco seasoning and cook until the beef is cooked all the way through and the onions are translucent, about 7 minutes. Add the tomato sauce and stir well to combine.
3. In large bowl, mix together the eggs, broth, cheeses, garlic, cilantro, salt, and pepper.
4. Add the egg mixture to the beef mixture and stir to combine. Cook over medium heat for 3 minutes, until the eggs are just slightly set, stirring continuously.
5. Place the skillet in the oven and bake for 27 minutes, or until the eggs are cooked through in the center. Remove from the oven and let rest for 3 minutes, then slice and serve. If desired, garnish with fresh chives and/or cilantro and serve with marinara sauce. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 3 minutes or in the microwave for 30 seconds, or until heated through.