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–+ servings
Meal Prep Breakfast Taco Scramble

Meal Prep Breakfast Taco Scramble for Easy, Delicious Mornings

A high-protein, customizable breakfast solution featuring roasted potatoes and scrambled eggs, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 plates
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 6 large eggs Use egg whites for a lighter version.
  • 1 teaspoon adobo seasoning salt Substitute with regular salt if unavailable.
  • 1 cup reduced fat Mexican blend shredded cheese Omit for Whole30 or reduce for lower fat.
For the Turkey Filling
  • 1 pound 99% lean ground turkey Can substitute with chicken or beef if desired.
  • 2 tablespoons taco seasoning Use a homemade mix for a fresher taste.
  • 1 small onion (minced) Substitute with shallots for a milder taste.
  • 1 medium bell pepper (minced) Any color bell pepper works.
  • 1 cup tomato sauce Substitute with fresh diced tomatoes for a chunkier texture.
  • 1/4 cup water Omit if using fresh or canned diced tomatoes.
For the Roasted Potatoes
  • 1 pound baby gold or red potatoes (quartered) Swap with sweet potatoes for added nutrients.
  • 2 tablespoons olive oil Can substitute with avocado oil.
  • 1 teaspoon garlic powder Fresh garlic can be used instead.
  • to taste fresh black pepper Add to preference.
For Serving
  • to taste scallions or cilantro (for topping) Use parsley as an alternative.
  • to taste salsa (for serving) Any variety is suitable.

Equipment

  • Mixing bowl
  • Skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a large bowl, crack the eggs and whisk them together with adobo seasoning salt and reduced-fat shredded cheese until well combined. Set aside.
  2. Preheat your oven to 425°F (220°C). Toss quartered potatoes in a mixing bowl with olive oil, garlic powder, salt, and black pepper until evenly coated. Spread potatoes in a baking dish and bake for 45-60 minutes, tossing every 15 minutes.
  3. In a large skillet, cook the ground turkey over medium heat until browned, about 5-7 minutes. Stir in taco seasoning, onion, and bell pepper. Add tomato sauce and water, cover, and simmer for 20 minutes.
  4. In another skillet, pour in the egg mixture and scramble over medium-low heat for 2-3 minutes until just set but still soft. Do not overcook.
  5. Assemble by placing 3/4 cup of turkey mixture over roasted potatoes, then 2/3 cup of scrambled eggs on top. Garnish with cheese, scallions or cilantro, and a scoop of salsa.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 700mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Storage: Store in airtight containers for up to 4 days in the fridge. Freeze portions for up to 3 months. Reheat with a splash of water to retain moisture.

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