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Taco Breakfast Bowl

We are all about keeping it simple and easy when it comes to breakfast. Since there is nothing more important than eating a healthy breakfast in the morning, we like to have as many easy breakfast options in our repertoire as we can to set ourselves up for success. This taco breakfast bowl is perfect for a healthy meal that can be ready in about 15 minutes with everyday ingredients and some leftover taco meat to keep your clean eating on track in the morning.

Taco breakfast bowl three

This is a meal that will stick with you for a long time. It’s full of protein, healthy fats, probiotics, good carbohydrates and leafy greens. The different tastes and textures all in one bowl will have you making a version of this taco breakfast bowl over and over. You can mix it up and substitute any leftover protein for the taco meat such as chicken or beef, or you can use breakfast meat such as ham, bacon or sausage. We love ground beef with our homemade Paleo taco seasoning. Try it with or without the egg, with different greens and with fried plantains instead of sweet potatoes.

Taco breakfast bowl two

Also, why not have breakfast for dinner? We do it at least once a week and really enjoy mixing it up with our traditional dinners. Try this taco breakfast bowl for an easy dinner and switch things up for a change!

Taco breakfast bowl

If you make this, we’d love to hear what you think about it. Leave a comment and rating below and don’t forget to take a picture and tag us on Instagram @realsimplegood so we can find it!

Breakfast Taco Bowl

4.41 from 5 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Servings: 2 -3
This taco breakfast bowl is a meal that will stick with you for a long time. It’s full of protein, healthy fats, probiotics, carbohydrates and leafy greens.
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  • 2-3 tbsp avocado oil or coconut oil
  • 1 small sweet potato
  • 2 cups of leftover taco meat or other leftover protein (We like to make our taco meat with our homemade taco seasoning.)
  • 2 eggs
  • 2 handfuls of leafy greens
  • 1 cup sauerkraut
  • Salt and pepper to taste
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  • Heat a medium skillet over medium-high heat. Add the avocado or coconut oil and allow the skillet to get good and hot.
  • Slice up the sweet potato into ¼ inch round slices. Once the pan is hot add in the sweet potato slices. Sprinkle lightly with salt & pepper and cook for about 3-4 minutes, until they start turning golden brown.
  • Once the sweet potatoes have cooked on one side, use tongs or a fork to flip them over and sprinkle lightly with salt & pepper again. Cook for another 3-4 minutes until both sides are golden brown. When the sweet potatoes are done transfer them to a paper towel lined plate to soak up any excess oil.
  • Turn the pan down to medium and add your leftover taco meat to the skillet to warm it up, stirring occasionally. Our homemade taco seasoning is here.
  • Heat another small pan over medium heat for your eggs. Crack your egg into the pan to cook once it has warmed up. We like to cook ours over easy with a runny yolk.
  • Now, make up your bowl. Fill it first with the leafy greens, add in the leftover taco meat, sweet potatoes and sauerkraut. Top it with an egg and dig in!
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

12 thoughts on “Taco Breakfast Bowl

  • Ok, it says there’s sauerkraut in it. Do you heat up the kraut or throw it in cold. I’ve read it at least four times and don’t see that info. Could you fill me in please? I’m a beginner cook and need precise instructions.

    • Hey there! Good question! We just throw it on cold. I believe that if you heat up the kraut it loses its probiotics, so we like it cold! Thanks for stopping by. Hope you love these taco breakfast bowls!

  • Just curious, as most of the other recipes have “paleo” listed after the recipe title… is this one completely considered to be paleo?

    • Yes, this recipe is completely Paleo! It was written before we started listing out all the allergy-friendly titles, but it is in fact completely Paleo. Thanks for visiting and leaving a comment. Hope you’ll be back soon!

  • Great dish but the serving size is gigantic! I am a 200lb male, 5′ 11″, am in college, and I still couldn’t eat any more than half of what the recipe made! It’s got a little bit of a kick (I suppose that depends on your sauerkraut and taco seasoning). The Sweet Potato chips were a great addition; I didn’t have coconut/avocado oil but regular vegetable oil worked just fine.

    • Hey there! Thanks for taking the time to visit, try our recipe, and leave a comment. We’re thrilled you enjoyed this dish! When we make this dish, it serves the two of us with a small amount of leftovers. I updated the serving size to say 2-3, since some folks may not load up on their breakfasts quite like we do! 😉 Thanks again for visiting. Hope you’ll be back soon!

  • Why is there not nutritional information on this posting??? I am dieting and watching carbs, calories, fat, salt, etc. Before I can cook this I need the nutritional info please.

    • Hi Katie! Thanks for your comment. While I understand your interest in the nutritional information for this post, we’ve found that the best part of our paleo lifestyle is that we don’t have to count calories, carbs, etc., so we don’t personally track it for our recipes. In addition, the recipe format and plug-in we use on our site doesn’t support it. We hope you’ll still give our recipes a shot, and let us know what you think! Thanks again for visiting.

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