Sweet & Savory One Pan Breakfast Skillet has been my go-to breakfasts recently. I’m nearing the end of the September Whole30, and to be quite honest, I’m really freakin’ excited. The sole purpose of this round was to kick my sugar habit I picked back up during the summer, and to get my body ready for reintroducing my food intolerance: egg whites, tomatoes and tuna. Going egg free was difficult at first, but after a few weeks, it totally became the norm and things like this sweet & savory one pan breakfast skillet has really helped.
You all should know by now that I love flavor combos and one pan meals. It’s really helped with this round of Whole30, and with the clean up process. This particular breakfast skillet combines two of my favorite things: plantains and savory taco meat.
Typically, I love green plantains because they’re great for tostones, BUT I’ve purposely let some of my plantains get ripe so they can add the natural sweetness factor into this dish. Also, ripe plantains are a lot quicker to cook which makes this meal a quick meal you can make anytime during the week.
This breakfast skillet is also perfect for meal prepping. Double the recipe and you have a quick and easy breakfast for the week. Like a majority of my recipes, you can totally customize this to your liking. They key is making sure your spices balance the sweetness of the ripe plantains. Hope you all enjoy!
Sweet & Savory One Pan Breakfast Skillet
Ingredients
Sweet & Savory One Pan Breakfast Skillet
- 1 lb ground beef or any ground protein
- 1 yellow plantain peeled and cubed
- 1 green bell pepper diced
- 1/2 onion finely diced
- 1 garlic clove minced
- 1 tbsp cooking fat
- 1 tbsp taco seasoning
- 1/4 - 1/2 tsp cayenne pepper optional
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Cilantro chopped for garnish
Taco Seasoning:
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
Instructions
Sweet & Savory One Pan Breakfast Skillet
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Preheat skillet over medium heat with cooking oil.
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Saute onions until translucent. Add in garlic and bell peppers. Cook until bell peppers start to get tender.
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Turn heat up to medium-high heat, scoot veggies to the side and add ground beef.
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Break up meat, season with taco seasoning, cayenne pepper, kosher salt and ground black pepper and mix with sauteed veggies.
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Cook until meat is about 90% cooked. Drain any excess liquid leaving about 1/2 tablespoon to 1 tablespoon behind.
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Return skillet to stove, add in diced plantain. Cook until plantain is caramelized and meat is cooked through.
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Garnish with cilantro and serve.
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