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| Cook Time | 1 hour |
| Servings |
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Ingredients
- 8 large eggs beaten
- 1/4 teaspoon adobo seasoning salt
- 1/2 cup reduced fat Mexican blend shredded cheese omit for whole30
- 1 lb 99% lean ground turkey
- 2 tablespoons taco seasoning
- 1/2 small onion minced
- 2 tbsp bell pepper minced
- 4 oz can tomato sauce
- 1/4 cup water
- 1/4 cup chopped scallions or cilantro for topping
- salsa for serving
For the Potatoes
- 12 (1 Ib) baby gold or red potatoes quartered
- 4 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- fresh black pepper to taste
Ingredients
For the Potatoes
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Instructions
- In a large bowl beat the eggs, season with seasoning salt and add the cheese.
- Preheat the oven to 425F. Spray a 9 x 12 or large oval casserole dish with oil.
- Add the potatoes 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
- Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.
- Meanwhile, brown turkey in a large skillet over medium heat, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
- Spray another skillet with nonstick spray, add the eggs, 1/4 teaspoon salt and scramble, cook until just set, about 2 to 3 minutes.
- To serve place 3/4 cup turkey and 2/3 cup eggs in each plate or bowl, divide the potatoes and top each with 1 tablespoon of shredded cheese, scallions or cilantro and serve with salsa on the side.
Nutrition Facts
Meal Prep Breakfast Taco Scramble
Amount Per Serving
Calories 500
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 10g
50%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 516mg
172%
Sodium 1000mg
42%
Potassium 160mg
5%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 5g
Protein 48g
96%
Vitamin A
20%
Vitamin C
7%
Calcium
26%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.
