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Meal Prep Breakfast Taco Scramble

A healthy Meal Prep Breakfast Taco Scramble, made with potatoes, turkey taco meat, scrambled eggs and salsa. Perfect to make ahead for breakfast for the week!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Potatoes
  • 1 lb baby gold or red potatoes, quartered
  • 4 tsp olive oil
  • 0.75 tsp salt
  • 0.5 tsp garlic powder
  • fresh black pepper to taste
Taco Meat
  • 1 lb 99% lean ground turkey
  • 2 tbsp taco seasoning
  • 0.5 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 0.25 cup water
Scrambled Eggs
  • 8 large eggs, beaten
  • 0.25 teaspoon adobo seasoning salt
  • 0.5 cup reduced fat Mexican blend shredded cheese omit for whole30
For Serving
  • 0.25 cup chopped scallions or cilantro for topping
  • salsa for serving

Method
 

Preparation Steps
  1. In a large bowl beat the eggs, season with seasoning salt and add the cheese.
  2. Preheat the oven to 425F. Spray a 9 x 12 or large oval casserole dish with oil.
  3. Add the potatoes, 1 tablespoon olive oil, 3/4 teaspoon salt, garlic powder, and black pepper. Toss to coat.
    1 lb baby gold or red potatoes, quartered
  4. Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.
  5. Meanwhile, brown turkey in a large skillet over medium heat, breaking it up as it cooks. When no longer pink, add the taco seasoning and mix well.
    1 lb baby gold or red potatoes, quartered
  6. Add the minced onion, minced bell pepper, tomato sauce, and water. Stir and cover, then simmer on low for about 20 minutes.
    1 lb baby gold or red potatoes, quartered
  7. Spray another skillet with nonstick spray, add the beaten eggs, adobo seasoning salt, and scramble. Cook until just set, about 2 to 3 minutes.
    1 lb baby gold or red potatoes, quartered
  8. To serve, place 3/4 cup of the taco meat mixture and 2/3 cup of scrambled eggs in each plate or bowl. Divide the roasted potatoes evenly and top each serving with 1 tablespoon of shredded cheese (if using), chopped scallions or cilantro, and serve with salsa on the side.
    1 lb baby gold or red potatoes, quartered

Notes

This recipe is great for meal prepping. Store individual portions in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.