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Turkey Taco Breakfast Scramble [meal prep!] l SimplyScrath.com

Turkey Taco Breakfast Scramble

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Breakfast is meal prepped with this Turkey Taco Breakfast Scramble! Crispy potatoes, turkey taco meat and scrambled eggs are topped with cheese, salsa and plain greek yogurt. A deliciously filling breakfast to start your day.
Course Breakfast & Brunch
Cuisine Mexican-American
Keyword meal prep, taco, turkey
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Calories 396
Author Laurie McNamara



  • 1 pound baby potatoes diced small
  • 2 teaspoons olive oil
  • teaspoons taco seasoning
  • 1 pinch cayenne pepper


  • 1 pound extra lean ground turkey 99% fat free
  • tablespoon taco seasoning


  • 8 large eggs scrambled
  • 1/4 cup shredded cheese
  • 2 green onions sliced
  • 4 tablespoons non-fat Greek Yogurt unsweetened
  • 4 tablespoons salsa
  • 1/4 cup chopped fresh cilantro for serving


  • Preheat your oven to 400° and position a rack in the the lower third of your oven.
  • Add diced potatoes to a rimmed, metal baking sheet. Drizzle with oil and season with taco seasoning and (if using) cayenne pepper. Roast for 20 minutes, rotating halfway through. Remove and let cool.
  • Meanwhile, cook the ground turkey on medium-heat until no longer pink. Add in 2 tablespoons taco seasoning and stir to combine.
  • Whisk eggs, season with salt and pepper if desired and cook in a nonstick skillet until fluffy.
  • Divide the potatoes, scrambled eggs and turkey taco meat among four, 3-cup storage containers and allow to cool.
  • Meanwhile, measure 1 tablespoon each sour cream and salsa into small cups (with lids).
  • Top eggs with 1 tablespoon cheese and sprinkle each bowl with green onions and add a few cilantro sprigs. Nestle the sealed cups into each of the dishes and secure the lid and refrigerate.
  • To reheat, remove salsa, yogurt and cilantro. Microwave the eggs, turkey and potatoes uncovered until heated through. About 1 to 2 minutes, stirring in between.
  • Top with salsa, greek yogurt and torn cilantro.


recipe inspired by skinnytaste.com


Serving: 1serving | Calories: 396kcal | Carbohydrates: 23g | Protein: 44g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 432mg | Potassium: 1028mg | Fiber: 3g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 25mg | Calcium: 128mg | Iron: 4mg