Meal Prep Breakfast Taco Scramble
Attention breakfast enthusiasts! Elevate your mornings with this delightful Meal Prep Breakfast Taco Scramble. Featuring a savory blend of potatoes, turkey taco meat, fluffy scrambled eggs, and zesty salsa (feel free to add cheese if you desire!), this dish is ideal for prepping in advance to ensure you have a satisfying breakfast ready for the week ahead!
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Ingredients
- 8 large eggs
- 2 tablespoons taco seasoning
- 1/2 small onion
- 2 tbsp bell pepper
- 4 oz can tomato sauce
- 1/4 cup water
- 1/4 cup chopped scallions or cilantro
- salsa
- 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
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1 lb 99% lean ground turkey
- 1/4 teaspoon adobo seasoning salt
- 1/2 cup reduced fat Mexican blend shredded cheese
Instructions
- 1
In a spacious mixing bowl, whisk together the eggs, seasoning salt, and incorporate the cheese.
- 2
Set your oven to preheat at 425°F. Lightly coat a 9 x 12 or a large oval casserole dish with cooking oil.
- 3
Combine the potatoes with 1 tablespoon of oil, 3/4 teaspoon of salt, garlic powder, and black pepper in the dish, and toss to ensure even coating.
- 4
Roast in the oven until the potatoes are tender, stirring every 15 minutes, which should take roughly 45 minutes to 1 hour.
- 5
In the meantime, cook the ground turkey in a large skillet over medium heat, breaking it apart as it browns. Once the meat is no longer pink, stir in the spices and mix thoroughly.
- 6
Add the chopped onion, bell pepper, tomato sauce, and water to the turkey mixture. Stir well, cover, and let it simmer on low heat for about 20 minutes.
- 7
In a separate skillet, apply a nonstick spray, then pour in the egg mixture along with 1/4 teaspoon of salt, scrambling until just set, which will take around 2 to 3 minutes.
- 8
For serving, place 3/4 cup of the turkey mixture and 2/3 cup of scrambled eggs onto each plate or bowl. Distribute the roasted potatoes evenly and top each portion with 1 tablespoon of shredded cheese, along with scallions or cilantro. Serve with salsa on the side for added flavor.