Breakfast Taco Bowl
All the things you love about a taco, plus potatoes, for a filling and versatile breakfast. Quick and awesome meal prep!
Servings: 4 servings
Ingredients
For the bowls
- 8 large eggs
- 1 pound ground turkey
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp sea salt divided
- 1/2 cup shredded Mexican cheese
- 1 pound air-fried baby potatoes halved
For the pico de gallo
- 1/2 cup chopped tomatoes
- 1/4 cup minced red onion
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp sea salt
Instructions
- Heat the ground turkey over medium heat in a medium skillet. Use a spatula to break up the turkey into small pieces. Cook for 4 minutes. Stir in cumin, chili powder, and ½ teaspoon of sea salt. Continue to cook 4-5 minutes longer or until the ground turkey is fully cooked.
- Heat a separate medium skillet over low heat and lightly grease with olive oil or butter. Add eggs and cook for about 5 to 6 minutes, stirring regularly, until eggs are fully cooked. Season with remaining ½ teaspoon of sea salt
- In a small bowl, stir together the ingredients for pico de gallo. Divide among 4 small sauce cups.
- Divide turkey mixture, scrambled eggs, and air fried potatoes among 4 meal prep containers of your choice. Sprinkle the cheese over the eggs. Add a cup of pico de gallo to each container. Garnish with optional things such as chopped avocado, sour cream, or more cilantro. Store in the fridge for up to 4 days.
