Preheat your oven to 400°F. Line a large sheet pan with parchment paper. In a bowl, toss the hash browns with olive oil, paprika, garlic powder, salt, and pepper until coated. Spread the hash browns in a single layer and bake for 26-27 minutes, flipping halfway, until golden and crispy.

While the hash browns bake, heat a skillet over medium-high heat and coat with cooking spray. Add the ground turkey, breaking it apart as it cooks. Season with salt and pepper, cooking until browned, about 5-7 minutes. Stir in taco seasoning, tomato sauce, and a splash of water, then simmer on low for 5 minutes.

In a bowl, whisk the eggs with a pinch of salt and pepper. In a non-stick pan over low heat, add the egg mixture. Stir gently as they cook for about 5 minutes, or until fluffy and fully cooked. Remove from heat.

To assemble, divide the hash browns into meal prep containers, followed by the turkey taco meat and scrambled eggs, aiming for about ½ cup of each component.

Store your assembled bowls in airtight containers. They can be refrigerated for up to 5 days or frozen for up to 3 months.