Turkey Taco Breakfast Scramble with Potatoes
60 min455 kcal each
Saucy taco-spiced turkey, soft scrambled eggs and crisp roasted potatoes, finished with cheese and salsa. A meal-prep classic with 46 g of protein.
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Plan this recipeIngredients
for 4 servings- Eggs8 piece
- Mexican cheese blend, reduced-fat, grated56 g
- Extra-lean ground turkey (99%)454 g
- Onion35 g
- Green bell pepper2 tbsp
- Tomato sauce, canned113 g
- Baby potatoes454 g
- Olive oil4 tsp
- Spring onions2 piece
- Water60 ml
- Ground cumin1 tsp
- Chili powder1 tsp
- Paprika1 tsp
- Dried oregano½ tsp
- Garlic powder1½ tsp
- Salt1½ tsp
- Black pepper1 pinch
Method
Prep 10 min · cook 50 min- Heat the oven to 220 °C. Toss the quartered potatoes with the oil, ¾ teaspoon salt, ½ teaspoon garlic powder and pepper, and roast for 45–55 minutes, tossing every 15.
- Brown the turkey in a large pan over medium heat, breaking it up, then stir in the cumin, chili, paprika, oregano and remaining garlic powder and salt.
- Add the onion, pepper, tomato sauce and water, cover and simmer on low for 20 minutes.
- Scramble the beaten eggs in an oiled non-stick pan until just set, 2–3 minutes.
- Divide the turkey, eggs and potatoes among 4 containers and top with cheese and spring onion; serve with salsa.
- Keeps 4 days in the fridge. Reheat for 2 minutes, stirring halfway.
Nutrition
per servingCal
455
Protein
46g
Carbs
24g
Fat
19g
Of 3g of sugar per serving, 0g is added sugar.
Of 19g of fat per serving, 6.1g is saturated.
