Description
Breakfast lovers, jazz up your mornings with this Meal Prep Breakfast Taco Scramble, made with potatoes, turkey taco meat, scrambled eggs and salsa (cheese is optional!) perfect to make ahead for breakfast for the week!
Yield: 4servings | Serving Size: 1/4
Ingredients
8large eggs, beaten
1/4teaspoonadobo seasoning salt
1/2cupreduced fat Mexican blend shredded cheese, omit for whole30
1lb99% lean ground turkey
2tablespoonstaco seasoning, see below
1/2small onion, minced
2tbspbell pepper, minced
4ozcan tomato sauce
1/4cupwater
1/4cupchopped scallions or cilantro, for topping
salsa, for serving
For the potatoes:
121 lb baby gold or red potatoes, quartered
4teaspoonsolive oil
3/4teaspoonsalt
1/2teaspoongarlic powder
fresh black pepper, to taste
For homemade taco seasoning:
1tspgarlic powder
1tspcumin
1tspkosher salt, or to taste
1tspchili powder
1tsppaprika
1/2tsporegano
Instructions
- In a large bowl beat the eggs, season with seasoning salt and add the cheese.
- Preheat the oven to 425F. Spray a 9 x 12 or large oval casserole dish with oil.
Add the potatoes 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
- Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.
- Meanwhile, brown turkey in a large skillet over medium heat, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
Spray another skillet with nonstick spray, add the eggs, 1/4 teaspoon salt and scramble, cook until just set, about 2 to 3 minutes.
To serve place 3/4 cup turkey and 2/3 cup eggs in each plate or bowl, divide the potatoes and top each with 1 tablespoon of shredded cheese, scallions or cilantro and serve with salsa on the side.
Last Step:
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Nutrition
Serving: 1/4, Calories: 450kcal, Carbohydrates: 24.5g, Protein: 46g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 435mg, Sodium: 1145.5mg, Fiber: 4g, Sugar: 3g
