Breakfast Taco Scramble

Mmmm…mmmmm…BREAKFAST!! I’m a breakfast lover. As a kid growing up, we didn’t eat a hot breakfast. It was usually just cereal, poptarts, toast or on fancy occasions, toaster struddles. You know, the good ole kid stuff! However, marrying Beau has turned me into a serious breakfast person! Breakfast is his favorite meal of the day. Eating a good balanced breakfast just seems to start my day the right way! I wake up extra early to cook breakfast, even on the mornings I coach the 5 am class. I wake up at 3:30 am, just so I can eat breakfast, drink my coffee and have a moment of peace to myself before dealing with those crazy 5 AMers 🙂 It sets the tone for the day.

This recipe is one that I used to cook all the time, but forgot about it until recently. It’s a great meal prep recipe. I put them in glass containers so that I can simply turn on the oven and pop it in when I wake up. It heats while I get dressed and make my coffee.

I found this recipe on the Skinny Taste website! Hope you enjoy it!


  • 8 large eggs, beaten
  • 1/4 teaspoon adobo seasoning salt
  • 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
  • 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


  • 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.

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