Taco Scramble
Breakfast lovers, spice up your mornings with this Meal Prep Breakfast Taco Scramble, prepared with potatoes, turkey taco meat, scrambled eggs, and salsa (cheese optional!). Perfect for preparing ahead of time for breakfast throughout the week!
Yield: 4
Materials
- 8 large eggs beaten
- 1/4 teaspoon adobo seasoning salt
- 1/2 cup reduced fat Mexican blend shredded cheese omit for whole30
- 1 lb 99% lean ground turkey
- 2 tablespoons taco seasoning see below
- 1/2 small onion minced
- 2 tbsp bell pepper minced
- 4 oz can tomato sauce
- 1/4 cup water
- 1/4 cup chopped scallions or cilantro for topping
- salsa for serving
For the potatoes:
- 12 1 lb baby gold or red potatoes quartered
- 4 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- fresh black pepper to taste
For homemade taco seasoning:
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt or to taste
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
Instructions
- In a large mixing bowl, beat the eggs, season with salt, and then add the cheese.
- Preheat the oven to 425 F. Coat a 9 x 12 or big oval casserole dish with oil.
- Toss the potatoes with 1 tablespoon of oil, 3/4 teaspoon salt, garlic powder, and black pepper.
- Bake until soft, stirring every 15 minutes, about 45 minutes to an hour.
- Meanwhile, brown the turkey in a large pan over medium heat, breaking it up as it cooks. When no longer pink, add the spices and combine thoroughly.
- Combine the onion, bell pepper, tomato sauce, and water. Stir, cover, and cook on low for about 20 minutes.
- Spray another pan with nonstick spray, then add the eggs and 1/4 teaspoon salt, scrambling until barely set, approximately 2 to 3 minutes.
- To serve, add 3/4 cup turkey and 2/3 cup eggs on each dish or bowl, then divide the potatoes and top with 1 tablespoon shredded cheese, scallions, or cilantro. Serve with salsa on the side.