If your weekday mornings feel like a scramble — this one’s intentional. Cook it up on Sunday, and you’ve got a hearty, taco-spiced breakfast waiting for you every morning of the week, no effort required. Seasoned ground turkey, fluffy eggs, crispy potatoes, and salsa come together in a bowl that packs 46 grams of protein and serious flavor into every serving.

https://www.skinnytaste.com/meal-prep-breakfast-taco-scramble/

Ingredients:

-8 large eggs, beaten

-1/2 cup reduced-fat Mexican blend shredded cheese

-1 lb 99% lean ground turkey

-2 Tbsp 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 potatoes:

-12 1 lb baby gold or red potatoes, quartered

-4 tsp olive oil

-3/4 tsp salt

-1/2 tsp garlic powder

-fresh black pepper, to taste

Instructions:

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 Tbsp oil, 3/4 tsp salt, garlic powder, and black pepper, and toss.

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 up while it cooks. When no longer pink, add the spices and mix well.

6. Add the onion, bell pepper, tomato sauce, and water. Stir and cover, simmer on low for about 20 minutes.

7. Spray another skillet with nonstick spray, add the eggs, 1/4 tsp salt, and scramble, cook until just set, about 2 to 3 minutes.

8. To serve, place 3/4 cup of 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.