• 6 large eggs, beaten (add more egg whites to increase the protein if you want)
• 1 lb. lean ground turkey
• 2 Tbsp avocado oil, or olive oil, divided in half
• 2 Tbsp homemade taco seasoning
• 1 small yellow onion, diced
• 1 (4 oz) can crushed tomatoes
• 8 ounces black beans, rinsed and drained
• 1/2 cup organic frozen corn
• 2 roma tomatoes, diced
• 2-3 green onions, sliced
• a small bunch of parsley or cilantro, chopped

For the homemade taco seasoning:

• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp sea salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• Combine all seasonings well

Instructions:

Heat 1 Tbsp oil in a large skillet over medium-high heat.

Add in turkey and brown it, breaking it up with a wooden spoon while it cooks.

Once golden brown and cooked through stir in about 2 Tablespoons of the taco seasoning, diced onions, black beans, and crushed tomatoes. Simmer on low for about 10 minutes until the sauce has thickened and the flavors combine well.

Meanwhile, in a mixing bowl whisk/scramble eggs together with sea salt and pepper. I added quite a few extra egg whites scrambled into my whole eggs to make this meal protein packed for my personal goals, but it’s perfect any way you choose.

Arrange the turkey taco mixture on one side of the pan, and add in the remaining oil and the scrambled eggs. Scramble, cooking until just set, about 2 to 3 minutes.

To assemble the bowls: allow food to cool just a bit, then divide the taco meat and scrambled eggs equally, and nicely among 4 glass containers as shown.

Top each equally with corn, green onions, tomatoes, and parsley/cilantro. Seal, and refrigerate for up to 3 days.

Enjoy!

❤RachelEnjoy this Clean Eating breakfast idea and remember to tag me @CleanFoodCrush with your creations! I love seeing how they turn out 🙂 

Taco Scramble Breakfast Meal Prep Bowls

Category Breakfast

Ingredients

• 6 large eggs, beaten (add more egg whites to increase the protein if you want)
• 1 lb. lean ground turkey
• 2 Tbsp avocado oil, or olive oil, divided in half
• 2 Tbsp homemade taco seasoning
• 1 small yellow onion, diced
• 1 (4 oz) can crushed tomatoes
• 8 ounces black beans, rinsed and drained
• 1/2 cup organic frozen corn
• 2 roma tomatoes, diced
• 2-3 green onions, sliced
• a small bunch of parsley or cilantro, chopped

For the homemade taco seasoning:

• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp sea salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• Combine all seasonings well

Instructions

1. Heat 1 Tbsp oil in a large skillet over medium-high heat.
2. Add in turkey and brown it, breaking it up with a wooden spoon while it cooks.
3. Once golden brown and cooked through stir in about 2 Tablespoons of the taco seasoning, diced onions, black beans, and crushed tomatoes. Simmer on low for about 10 minutes until the sauce has thickened and the flavors combine well.
4. Meanwhile, in a mixing bowl whisk/scramble eggs together with sea salt and pepper. I added quite a few extra egg whites scrambled into my whole eggs to make this meal protein packed for my personal goals, but it's perfect any way you choose.
5. Arrange the turkey taco mixture on one side of the pan, and add in the remaining oil and the scrambled eggs. Scramble, cooking until just set, about 2 to 3 minutes.
6. To assemble the bowls: allow food to cool just a bit, then divide the taco meat and scrambled eggs equally, and nicely among 4 glass containers as shown.
7. Top each equally with corn, green onions, tomatoes, and parsley/cilantro. Seal, and refrigerate for up to 3 days. Enjoy!

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