Meal Prep Breakfast Taco Scramble Recipe
Introduction
Start your day with a flavorful and satisfying breakfast taco scramble that’s perfect for meal prep. This dish combines seasoned ground turkey, fluffy scrambled eggs, and crispy roasted potatoes for a balanced and tasty morning meal. It’s easy to make ahead and enjoy throughout the week.
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 (see below)
- 1/2 small onion (minced)
- 2 tablespoons bell pepper (minced)
- 4 oz can tomato sauce
- 1/4 cup water
- 1/4 cup chopped scallions or cilantro (for topping)
- Salsa (for serving)
- 12 baby gold or red potatoes, quartered
- 4 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Fresh black pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
Instructions
- Step 1: In a large bowl, beat the eggs and season with 1/4 teaspoon of adobo seasoning salt. Stir in the shredded cheese if using.
- Step 2: Preheat the oven to 425°F (220°C). Lightly oil a 9 x 12-inch or large oval casserole dish.
- Step 3: Toss the quartered potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and black pepper to taste. Spread evenly in the prepared dish.
- Step 4: Bake the potatoes, tossing every 15 minutes, until tender and lightly crispy, about 45 minutes to 1 hour.
- Step 5: While the potatoes bake, brown the ground turkey in a large skillet over medium heat, breaking it up as it cooks. Once no longer pink, add taco seasoning, 1 teaspoon garlic powder, cumin, kosher salt, chili powder, paprika, and oregano. Mix well.
- Step 6: Stir in the minced onion, bell pepper, tomato sauce, and water. Cover and simmer on low heat for about 20 minutes to blend flavors.
- Step 7: Spray another skillet with nonstick spray and heat over medium. Add the beaten eggs with 1/4 teaspoon salt and scramble gently, cooking until just set, about 2 to 3 minutes.
- Step 8: To serve, place about 3/4 cup of the turkey mixture and 2/3 cup of scrambled eggs on each plate or bowl. Divide the roasted potatoes evenly, top with 1 tablespoon shredded cheese and chopped scallions or cilantro. Serve with salsa on the side.
Tips & Variations
- Omit the cheese for a Whole30-compliant version or substitute with your favorite dairy-free cheese alternative.
- Use fresh homemade taco seasoning for a more vibrant flavor; mix chili powder, cumin, paprika, garlic powder, oregano, and salt.
- Swap ground turkey for lean ground chicken or beef to suit your preference.
- Add diced jalapeños or hot sauce for extra heat if desired.
- This scramble works well with sweet potatoes or a mix of seasonal root vegetables instead of regular potatoes.
Storage
Store cooked turkey, scrambled eggs, and roasted potatoes separately in airtight containers in the refrigerator for up to 4 days. When ready to eat, reheat gently in a skillet or microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
Yes, substitute the ground turkey with crumbled tofu or a plant-based ground meat alternative and adjust seasoning to taste.
Is it possible to prepare this recipe ahead for the week?
Absolutely. This recipe is designed for meal prep. Prepare all components ahead, store separately, and assemble portions as needed for quick, nutritious breakfasts throughout the week.
PrintMeal Prep Breakfast Taco Scramble Recipe
This Meal Prep Breakfast Taco Scramble is a flavorful and protein-packed dish perfect for starting your day with a spicy kick. Featuring lean ground turkey seasoned with homemade taco spices, fluffy scrambled eggs with a touch of cheese, and crispy oven-roasted baby potatoes, this recipe offers a balanced and satisfying breakfast that can be easily portioned for meal prep. Topped with fresh scallions or cilantro and served with salsa, it brings the classic breakfast taco flavors to your plate in a wholesome, convenient way.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
Egg Mixture
- 8 large eggs (beaten)
- 1/4 teaspoon adobo seasoning salt
- 1/2 cup reduced fat Mexican blend shredded cheese (omit for Whole30)
Turkey Taco Meat
- 1 lb 99% lean ground turkey
- 2 tablespoons taco seasoning (see below)
- 1/2 small onion (minced)
- 2 tablespoons bell pepper (minced)
- 4 oz can tomato sauce
- 1/4 cup water
Taco Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
Potatoes
- 12 baby gold or red potatoes, quartered (approx. 1 lb)
- 4 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Fresh black pepper to taste
Toppings & Serving
- 1/4 cup chopped scallions or cilantro
- Salsa (for serving)
Instructions
- Prepare the Egg Mixture: In a large bowl, beat the eggs thoroughly. Season them with 1/4 teaspoon of adobo seasoning salt and mix in the shredded reduced fat Mexican blend cheese. Set aside until ready to cook.
- Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). Spray a 9 x 12-inch or large oval casserole dish with cooking spray or a light oil. Place the quartered baby potatoes into the dish, drizzle with 1 tablespoon of olive oil, then add 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and fresh black pepper to taste. Toss the potatoes well to evenly coat them with the seasoning and oil.
- Bake Potatoes: Place the seasoned potatoes in the preheated oven. Bake for about 45 minutes to 1 hour, tossing every 15 minutes to ensure even cooking and browning, until the potatoes are fork-tender and golden brown on the edges.
- Cook the Turkey: While the potatoes bake, heat a large skillet over medium heat. Add the lean ground turkey and brown it, breaking it apart as it cooks until it is no longer pink. Add the homemade taco seasoning (garlic powder, cumin, kosher salt, chili powder, paprika, oregano) to the turkey and stir well to combine all the flavors.
- Add Vegetables and Simmer: Add the minced onion and bell pepper to the skillet with the turkey. Pour in the 4 oz can of tomato sauce and 1/4 cup of water. Stir everything together, cover the skillet, and reduce the heat to low. Let it simmer gently for about 20 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Scramble the Eggs: Spray another skillet with nonstick cooking spray and heat over medium-low heat. Pour in the beaten egg mixture, add an additional 1/4 teaspoon salt, and gently cook the eggs, stirring occasionally, until just set but still tender, approximately 2 to 3 minutes. Avoid overcooking to keep the scramble moist and fluffy.
- Assemble and Serve: To serve, place about 3/4 cup of the turkey taco mixture and 2/3 cup of scrambled eggs onto each plate or bowl. Divide the roasted potatoes evenly among servings. Top each plate with 1 tablespoon of shredded cheese (if using), sprinkle with chopped scallions or cilantro, and offer salsa on the side for added flavor.
Notes
- Omit cheese to make this recipe Whole30 compliant.
- Turn the potatoes halfway through baking to ensure even crisping.
- Taco seasoning can be adjusted to your spice preference; reduce chili powder for less heat.
- Lean ground turkey keeps the dish lower in fat and calories.
- Use fresh herbs like cilantro or scallions to brighten the flavors.
- This recipe is perfect for meal prepping; store individual portions in airtight containers for up to 4 days in the refrigerator.
Keywords: breakfast taco scramble, meal prep breakfast, lean turkey scramble, oven roasted potatoes, healthy breakfast, Mexican breakfast, protein-packed breakfast
