Southwestern Breakfast Skillet

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This healthy breakfast skillet recipe will have you feeding a table full of salivating family members or brunch guests — and with very little effort on your behalf. But no one has to know that.
And hey! With the right skillet, this recipe is perfect for an open fire. Check out our roundup of campfire recipes.
1 tablespoon coconut oil or other cooking fat
1/2 cup diced red onion
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1 jalapeño pepper, minced (optional)
1 pound ground beef, bison, turkey, or chicken
2 tablespoons Southwestern Spice Blend (page 223), divided
4 large parsnips, shredded (4 cups)
1 (4-ounce) can diced green chilies
6 eggs
sea salt and black pepper to taste
2 tablespoons or more Avocado Crema*
1/4 cup chopped cilantro
* Scarletta Bakes has an excellent avocado crema recipe.

Step 1

In a large oven-safe skillet over medium-high heat, melt the coconut oil and cook the onion, bell peppers, and jalapeño for 1 minute. Crumble in the ground meat and sprinkle with 1 tablespoon of the Spice Blend. Stir to combine and cook until the meat is browned and mostly cooked through, about 10 minutes.

Step 2

Add the shredded parsnips and can of green chilies, sprinkle with the remaining 1 tablespoon of the Spice Blend, and stir to combine. Continue cooking until the parsnips start to soften (don’t allow them to get too soft), about 3 to 5 minutes.

Step 3

Place the oven rack in the top position and preheat the broiler to low.

Step 4

Make 6 wells in the meat-parsnip mixture and crack an egg into each one. Put the pan under the broiler and cook for about 5 minutes or until the whites are cooked through and the yolks are cooked to the desired doneness.

Step 5

Add salt and pepper to taste and garnish with Avocado Crema and cilantro.

Step 6

This recipe is excerpted with permission from "The 21-Day Sugar Detox Cookbook: Over 100 Recipes for Any Program Level" by Diane Sanfilippo BS NC (Victory Belt Publishing).

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