clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
breakfast skillet with potatoes

Breakfast Skillet with Potatoes

  • Author: Melissa
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 people 1x
  • Category: Breakfast
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free


The perfect make ahead meal, it’s also gluten free, dairy free and a great way to start the day!


  • 1 lb Grass Fed Ground Beef
  • 1 tsp Olive Oil
  • 1 tsp All Purpose Seasoning
  • 3 each Red Potatoes
  • 2 oz JalapeƱos
  • 1 cup Grape Tomatoes
  • 1/2 tsp Sea Salt
  • 1/2 tsp Pepper
  • 2 each Eggs (if desired)


  1. Preheat the oven to 450. Line a cooking sheet with parchment paper and set aside.
  2. Cut up the red potatoes and toss in a bowl with the olive oil and all purpose seasoning. Place in the oven and set the timer for 30 minutes.
  3. Begin cooking the ground beef by turning the stovetop on medium heat. After about 5 minutes, add in the chipotle mayo and spices and stir, cooking until brown all the way through. Once the potatoes are done cooking, add them in as well and continue to cook on a low setting.
    paleo breakfast scramble
  4. If you want to include eggs, dig a little trench in the scramble with your fork, and very carefully crack open the eggs and place in the openings (I’m still working on mastering this one). Cook till desire consistency is achieved.


Make sure to store any leftovers in the refrigerator for up to two days.


  • Serving Size: 1 cup
  • Calories: 301
  • Sugar: 4g
  • Sodium: 55.2mg
  • Fat: 4.2g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 88.9g
  • Fiber: 50.1g
  • Protein: 8.1g
  • Cholesterol: 74.4mg

Keywords: breakfast skillet, breakfast skillet with potatoes