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Taco Scramble Breakfast Meal Prep Bowls

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

  • 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!