Breakfast Meal Prep

Another homerun with Skinnytaste! I made this for breakfast this week and it was so good! Funny thing, I actually only ate it for breakfast once. It turns out that this was way too much food for me at breakfast time. Brian skipped breakfast and ended up eating it for lunch on the first day so I joined him on the second and enjoyed it much more for lunch! 

The idea was great. Grab and go for breakfast. I need all the time I can get in the mornings. When I make it again, I'll change up the portion sizes and put a little less in my containers.

Regardless, it was good and a full meal! And 5 smart points to boot! Enjoy :) 

INGREDIENTS:

8 large eggs, beaten

1/4 teaspoon adobo seasoning salt - I didn't use this, I never saw it in the instructions 

1/2 cup reduced fat Mexican blend shredded cheese (omit for whole30)

1 lb 99% lean ground turkey

2 tablespoons taco seasoning (or see below for homemade)

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 the potatoes:

12 (1 lb) baby gold or red potatoes, quartered- I used 4! 

4 teaspoons olive oil

3/4 teaspoon salt

1/2 teaspoon garlic powder

fresh black pepper, to taste

For homemade taco seasoning:

1 tsp garlic powder

1 tsp cumin

1 tsp kosher salt, or to taste

1 tsp chili powder

1 tsp paprika

1/2 tsp oregano

DIRECTIONS:

In a large bowl beat the eggs, season with seasoning salt and add the cheese.

Preheat the oven to 425F.  Spray a 9 x 12 or large oval casserole dish with oil.

Add the potatoes 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.

Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.

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.

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

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

To serve place 3/4 cup 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.

Related Posts