Name: Meal Prep Breakfast Taco Scramble Recipe
Ingredients: For the Scramble: 8 large eggs: The star of our breakfast show! Eggs provide a fantastic source of protein and essential nutrients. For a richer flavor, use pasture-raised eggs if available. If you’re watching cholesterol, you can substitute some of the whole eggs with egg whites for a lighter version.; 1/4 teaspoon adobo seasoning salt: This adds a savory depth and a hint of spice to the eggs. If you don’t have adobo seasoning, you can use a blend of salt, garlic powder, onion powder, and a pinch of cumin.; 1/2 cup reduced-fat Mexican blend shredded cheese (optional, omit for Whole30): Cheese adds a creamy, melty texture and extra flavor. A Mexican blend is perfect for that taco vibe, but cheddar, Monterey Jack, or even pepper jack would work wonderfully. For a Whole30 compliant version or for those avoiding dairy, simply omit the cheese. Nutritional yeast can offer a cheesy flavor alternative for vegan diets, though it won’t melt in the same way.; 1 lb 99% lean ground turkey: Lean ground turkey is a protein powerhouse that keeps this scramble healthy and satisfying. Its mild flavor makes it a great base for taco seasoning. Feel free to substitute with 93% lean ground beef, ground chicken, or even plant-based ground meat alternatives for variety. For a vegetarian option, black beans, lentils, or crumbled tofu can be used.; 2 tablespoons taco seasoning (see below): Taco seasoning is the key to that delicious taco flavor! Using a homemade blend (recipe below) allows you to control the spice level and ingredients, ensuring it’s exactly to your liking. Store-bought taco seasoning is also perfectly fine for convenience – just check the ingredient list for sodium content if you are watching your salt intake.; 1/2 small onion, minced: Onion adds a savory base flavor and aromatics to the turkey taco meat. Yellow or white onions work best, but red onion can also be used for a slightly sharper flavor.; 2 tbsp bell pepper, minced: Bell pepper adds a touch of sweetness and crunch, as well as vibrant color. Any color bell pepper will work – red, yellow, orange, or green. For a spicier kick, try adding a jalapeño or poblano pepper (minced, of course!).; 4 oz can tomato sauce: Tomato sauce adds moisture and a subtle tangy tomato flavor to the taco meat. You can also use crushed tomatoes or diced tomatoes (drained) if you prefer a chunkier texture.; 1/4 cup water: Water helps to create a simmer and allows the flavors to meld together in the taco meat.; 1/4 cup chopped scallions or cilantro, for topping: Fresh herbs add a burst of freshness and visual appeal. Scallions offer a mild oniony flavor, while cilantro provides a bright, citrusy note. Choose your favorite or use both!; Salsa, for serving: Salsa is the perfect finishing touch, adding a tangy, spicy, and refreshing element. Choose your favorite salsa – mild, medium, or hot, and consider different styles like pico de gallo, roasted tomato salsa, or salsa verde.; For the Potatoes: 1.5 lb baby gold or red potatoes, quartered: Potatoes add heartiness and satisfying carbs to the scramble. Baby gold or red potatoes are great because their thin skins don’t need peeling, saving you prep time. Russet potatoes or Yukon Gold potatoes can also be used, just peel and dice them into similar sized pieces for even cooking. For a lower-carb option, consider using cauliflower florets or sweet potato cubes (though sweet potatoes will alter the flavor profile).; 4 teaspoons olive oil: Olive oil is used to roast the potatoes, adding flavor and helping them to crisp up. Avocado oil or coconut oil are good alternatives.; 3/4 teaspoon salt: Salt enhances the flavor of the potatoes.; 1/2 teaspoon garlic powder: Garlic powder adds a savory garlic flavor to the potatoes.; Fresh black pepper, to taste: Freshly ground black pepper adds a touch of spice and enhances the overall flavor.; For Homemade Taco Seasoning: (Optional, but highly recommended for flavor control!) 1 tsp garlic powder: Adds garlic flavor.; 1 tsp cumin: Provides a warm, earthy, and distinctly taco-like flavor.; 1 tsp kosher salt (or to taste): Salt enhances all the flavors. Adjust to your preference.; 1 tsp chili powder: Adds mild heat and chili flavor. For a spicier seasoning, use a spicier chili powder or add a pinch of cayenne pepper.; 1 tsp paprika: Adds smoky sweetness and color. Smoked paprika will enhance the smoky notes even further.; 1/2 tsp oregano: Adds a slightly minty and earthy herb flavor that complements the other spices.

Ingredients

Scale

For the Scramble:
- 8 large eggs: The star of our breakfast show! Eggs provide a fantastic source of protein and essential nutrients. For a richer flavor, use pasture-raised eggs if available. If you’re watching cholesterol, you can substitute some of the whole eggs with egg whites for a lighter version.
- 1/4 teaspoon adobo seasoning salt: This adds a savory depth and a hint of spice to the eggs. If you don’t have adobo seasoning, you can use a blend of salt, garlic powder, onion powder, and a pinch of cumin.
- 1/2 cup reduced-fat Mexican blend shredded cheese (optional, omit for Whole30): Cheese adds a creamy, melty texture and extra flavor. A Mexican blend is perfect for that taco vibe, but cheddar, Monterey Jack, or even pepper jack would work wonderfully. For a Whole30 compliant version or for those avoiding dairy, simply omit the cheese. Nutritional yeast can offer a cheesy flavor alternative for vegan diets, though it won’t melt in the same way.
- 1 lb 99% lean ground turkey: Lean ground turkey is a protein powerhouse that keeps this scramble healthy and satisfying. Its mild flavor makes it a great base for taco seasoning. Feel free to substitute with 93% lean ground beef, ground chicken, or even plant-based ground meat alternatives for variety. For a vegetarian option, black beans, lentils, or crumbled tofu can be used.
- 2 tablespoons taco seasoning (see below): Taco seasoning is the key to that delicious taco flavor! Using a homemade blend (recipe below) allows you to control the spice level and ingredients, ensuring it’s exactly to your liking. Store-bought taco seasoning is also perfectly fine for convenience – just check the ingredient list for sodium content if you are watching your salt intake.
- 1/2 small onion, minced: Onion adds a savory base flavor and aromatics to the turkey taco meat. Yellow or white onions work best, but red onion can also be used for a slightly sharper flavor.
- 2 tbsp bell pepper, minced: Bell pepper adds a touch of sweetness and crunch, as well as vibrant color. Any color bell pepper will work – red, yellow, orange, or green. For a spicier kick, try adding a jalapeño or poblano pepper (minced, of course!).
- 4 oz can tomato sauce: Tomato sauce adds moisture and a subtle tangy tomato flavor to the taco meat. You can also use crushed tomatoes or diced tomatoes (drained) if you prefer a chunkier texture.
- 1/4 cup water: Water helps to create a simmer and allows the flavors to meld together in the taco meat.
- 1/4 cup chopped scallions or cilantro, for topping: Fresh herbs add a burst of freshness and visual appeal. Scallions offer a mild oniony flavor, while cilantro provides a bright, citrusy note. Choose your favorite or use both!
- Salsa, for serving: Salsa is the perfect finishing touch, adding a tangy, spicy, and refreshing element. Choose your favorite salsa – mild, medium, or hot, and consider different styles like pico de gallo, roasted tomato salsa, or salsa verde.

For the Potatoes:
- 1.5 lb baby gold or red potatoes, quartered: Potatoes add heartiness and satisfying carbs to the scramble. Baby gold or red potatoes are great because their thin skins don’t need peeling, saving you prep time. Russet potatoes or Yukon Gold potatoes can also be used, just peel and dice them into similar sized pieces for even cooking. For a lower-carb option, consider using cauliflower florets or sweet potato cubes (though sweet potatoes will alter the flavor profile).
- 4 teaspoons olive oil: Olive oil is used to roast the potatoes, adding flavor and helping them to crisp up. Avocado oil or coconut oil are good alternatives.
- 3/4 teaspoon salt: Salt enhances the flavor of the potatoes.
- 1/2 teaspoon garlic powder: Garlic powder adds a savory garlic flavor to the potatoes.
- Fresh black pepper, to taste: Freshly ground black pepper adds a touch of spice and enhances the overall flavor.

For Homemade Taco Seasoning: (Optional, but highly recommended for flavor control!)
- 1 tsp garlic powder: Adds garlic flavor.
- 1 tsp cumin: Provides a warm, earthy, and distinctly taco-like flavor.
- 1 tsp kosher salt (or to taste): Salt enhances all the flavors. Adjust to your preference.
- 1 tsp chili powder: Adds mild heat and chili flavor. For a spicier seasoning, use a spicier chili powder or add a pinch of cayenne pepper.
- 1 tsp paprika: Adds smoky sweetness and color. Smoked paprika will enhance the smoky notes even further.
- 1/2 tsp oregano: Adds a slightly minty and earthy herb flavor that complements the other spices.

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Instructions

Get the Potatoes Roasting: Preheat your oven to 425°F (220°C). Roasting the potatoes first ensures they are tender and slightly crispy, adding a delightful texture to the scramble. Spray a 9×12 inch casserole dish or a large oval casserole dish with cooking oil spray. This will prevent the potatoes from sticking and make cleanup easier.

Prep the Potatoes: In a large bowl, combine the quartered baby potatoes with 1 tablespoon of olive oil, 3/4 teaspoon salt, garlic powder, and fresh black pepper to taste. Toss everything together until the potatoes are evenly coated in the oil and spices. This ensures each potato piece is flavorful and roasts beautifully.

Roast the Potatoes to Perfection: Spread the seasoned potatoes in a single layer in the prepared casserole dish. Bake for 45 minutes to 1 hour, or until the potatoes are tender and lightly browned. To ensure even cooking and browning, toss the potatoes every 15 minutes during baking. This also prevents them from sticking to the pan.

Brown the Turkey Taco Meat: While the potatoes are roasting, prepare the turkey taco meat. Place a large skillet over medium heat. Add the 99% lean ground turkey to the skillet and brown, breaking it up with a spoon or spatula as it cooks. Cook until the turkey is no longer pink, usually about 5-7 minutes. Draining off any excess liquid is important for preventing a soggy scramble.

Spice it Up with Taco Seasoning: Once the turkey is browned, add the 2 tablespoons of taco seasoning (homemade or store-bought) to the skillet. Mix well to ensure the turkey is evenly coated with the spices. The aroma at this stage is incredibly enticing!

Sauté the Veggies: Add the minced onion and bell pepper to the skillet with the seasoned turkey. Cook for about 5-7 minutes, or until the vegetables are softened and fragrant. Sautéing the vegetables brings out their natural sweetness and enhances the overall flavor of the taco meat.

Simmer in Tomato Sauce: Pour in the 4 oz can of tomato sauce and 1/4 cup of water into the skillet. Stir everything together to combine. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and simmer for about 20 minutes. Simmering allows the flavors to meld together beautifully, creating a richer and more complex taco meat.

Scramble the Eggs: While the taco meat is simmering, prepare the scrambled eggs. In a large bowl, beat the 8 large eggs with 1/4 teaspoon of adobo seasoning salt. If you are adding cheese to the eggs, stir in the 1/2 cup of reduced-fat Mexican blend shredded cheese at this point. Spray another skillet with nonstick cooking spray. Pour the egg mixture into the skillet and scramble over medium-low heat. Cook until the eggs are just set but still slightly moist, about 2-3 minutes. Avoid overcooking the eggs, as they will become dry. Gently push the cooked egg portions towards the center of the skillet, allowing the uncooked egg to flow underneath.

Assemble and Portion: Once everything is cooked, it’s time to assemble your Meal Prep Breakfast Taco Scramble. For each serving (1/4 of the total recipe), portion out approximately 3/4 cup of turkey taco meat and 2/3 cup of scrambled eggs into meal prep containers. Divide the roasted potatoes evenly among the containers.

Top and Garnish: If desired, top each serving with an additional tablespoon of shredded cheese (if using) and a sprinkle of chopped scallions or cilantro. Pack salsa separately to maintain freshness and prevent the scramble from becoming soggy.

Cool and Store: Allow the Meal Prep Breakfast Taco Scramble to cool completely before sealing the containers and storing them in the refrigerator. This prevents condensation from forming inside the containers, which can affect the quality and shelf life of the meal. Store in airtight containers in the refrigerator for up to 4-5 days.

Nutrition

Serving Size: One Normal Portion
Calories: 450
Fat: 19 grams
Carbohydrates: 24.5 grams
Fiber: 4 grams
Protein: 46 grams