Heat a skillet over medium-high heat. Add 1 tbsp of olive oil, ground beef, smoked paprika, garlic powder, cumin, fennel seeds, chili powder, sea salt and black pepper.

Stir well while breaking up the beef apart. Cook until it browns up and is fully covered with all of the spices. It will take around 8-10 minutes.

Drain the excess fluid, remove the beef from the skillet, and set it aside. Lower the heat.

In a bowl, whisk all of the eggs together. Add 1 tbsp of olive oil into the same skillet and pour in the eggs. Season with salt and black pepper.

Gently stir and fold your eggs with a spatula until they're done. It will depend on how you like your scrambled eggs, I love mine a little more mushy and liquidy.

Once the eggs are almost set, you'll want to sprinkle 1/2 cup of cheddar cheese all over them. Cook until the cheese has melted.

Divide the cooked ground beef into 4 meal prep containers. Top up with scrambled egg, dividing evenly across all the containers.

Top each bowl with ½ cup cheddar cheese, tomatoes, parsley, and avocado slices. Serve with a wedge of lime on the side.