Prep your breakfast with this Turkey Taco Breakfast Scramble! A filling breakfast of crispy potatoes, turkey taco meat and scrambled eggs are topped with cheese, salsa and plain greek yogurt. A delicious way to start your day. Makes 4 servings in about 30 minutes.
What keeps me from reaching for a bagel is having breakfast already made and waiting to be reheated. Sometimes I warm up dinner leftovers and sometimes I make mini frittatas. There is just something about waking up, enjoying a cup of coffee and knowing that a breakfast of crispy roasted potatoes, fluffy scrambled eggs and turkey taco meat is already made and waiting for me.
I hope it’s not too soon for another turkey recipe? However, just to be clear, this is not a thanksgiving leftover post but a fun and flavorful meal prepped breakfast. A recipe that I loved reheating and eating every morning this week.
And it’s a filling breakfast that will keep you satisfied longer than any bagel ever could.
Here’s what you need: 1 pound potatoes, taco seasoning, cayenne pepper (optional), 1 pound extra-lean turkey, 8 eggs, salsa, 1/4 cup plain (non-fat) greek yogurt, 2 green onions, 1/4 cup shredded cheese and cilantro.
For meal prep, you will need four 3-cup storage containers.
First thing is preheat your oven to 400°. Then on a rimmed, metal baking sheet, add 1 pound diced baby potatoes, 1-1/2 teaspoons taco seasoning and a few shakes of cayenne pepper. There’s salt in the taco seasoning, so you don’t need to worry about it.
Next crack the eggs into a large bowl, whisk to combine and cook in a non-stick skillet over medium heat until scrambled, stirring every so often. About 5 to 8 minutes.
Next divide the crispy taco seasoned potatoes and scrambled eggs among the 4 dishes.
Then divide the turkey taco meat and top the eggs with 1 tablespoon of shredded cheese.
To make the turkey taco meat, I just added 99% fat free ground turkey to a non-stick skillet, breaking it into crumbles and cooking it over medium heat until no longer pink and fully cooked. Then I measured and added 1-1/2 tablespoons taco seasoning and stirred until combined.
Next, into a small cup, measure 1 tablespoon each of greek yogurt. To that, add a tablespoon of your favorite salsa into small cups and seal with a tight-fitting lid.
Then nestle the cups into each container, sprinkle with sliced green onions and tuck in a few sprigs of cilantro. Once everything has cooled down, secure the lid and that’s it!
When you’re ready to reheat, simply remove the cilantro and salsa/yogurt cup and microwave until hot. Then add the salsa, yogurt and torn cilantro leaves, toss and devour!
Enjoy! And if you give this Turkey Taco Breakfast Scramble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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