We love this Meal Prep Breakfast Taco Scramble, made with potatoes, turkey taco meat, scrambled eggs and salsa (cheese and potatoes are optional!) because it’s a perfect make-ahead breakfast or anytime meal for the week! Enjoy in confidence!
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 (or see below for homemade)
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
*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.
Yield: 4 servings, Serving Size: 1/4
Calories: 450 calories
Total Fat: 19g
All images and text ©Gina Homolka for Skinnytaste