Turkey Taco Breakfast Scramble (Meal Prep!)

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.

To Make This Turkey Taco Breakfast Scramble You Will Need:

• potatoes
• taco seasoning
• cayenne pepper (optional)
• extra-lean turkey
• eggs
• salsa
• plain (non-fat) greek yogurt
• green onions
• cheese
• cilantro

For meal prep, you will need four 3-cup storage containers.

Preheat your oven to 400℉ (or 200℃) and position a rack in the the lower third of your oven.

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.

Toss well to coat. There’s salt in the taco seasoning, so you don’t need to worry about adding 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 recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Turkey Taco Breakfast Scramble

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.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients

FOR THE POTATOES:

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

FOR THE TACO TURKEY:

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

FOR THE MEAL PREP:

• 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

Equipment

• Pyrex 3-cup Rectangle Glass Food Storage Set Container (Pack of 4 Containers)

Instructions 

• Preheat your oven to 400℉ (or 200℃) 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.

Notes

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

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: Mexican-American