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!
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