Breakfast Taco Bowls

Breakfast Taco Bowls

Breakfast Taco Bowls

No need to wait for lunch to enjoy taco flavor! These breakfast bowls are chock full of protein and hearty air-fried potatoes to start the day off strong.  

Breakfast Taco Bowls

Breakfast Taco Bowls Ingredients:

  • 8 large eggs, beaten  
  • 1 lb. ground turkey 
  • 2 tsp ground cumin 
  • 1 tsp chili powder  
  • 1 tsp sea salt, divided  
  • 1/2 cup shredded Mexican cheese  
  • 16 oz. air fried baby potatoes, halved  

 

For Pico de Gallo  

  • 1/2 cup chopped tomatoes  
  • 1/4 cup minced red onion  
  • tbsp chopped cilantro  
  • tbsp lime juice  
  • 1/4 tsp sea salt  

Breakfast Taco Bowls

Breakfast Taco Bowls

Breakfast Taco Bowls

Breakfast Taco Bowls

Breakfast Taco Bowls

Breakfast Taco Bowls

No need to wait for lunch to enjoy taco flavor! These breakfast bowls are chock full of protein and hearty air-fried potatoes to start the day off strong.
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Course: Breakfast
Cuisine: American, Mexican
Keyword: breakfast, gluten free, low carb, Turkey
Servings: 4 meals
Calories: 464kcal
Author: Meal Prep on Fleek

Ingredients

  • 8 large eggs beaten
  • 1 lb. ground turkey
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp sea salt divided
  • 1/2 cup shredded Mexican cheese
  • 16 oz. air fried baby potatoes halved

For 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

  • Stir together ingredients for pico de Gallo. Divide between 4 small sauce cups. Heat ground turkey over medium heat in a medium skillet. Use a spatula to break up the turkey into small pieces. Cook for 5 minutes. Stir in cumin, chili powder and 1/2 teaspoon of sea salt. Continue to cook 5 minutes longer or until ground turkey is fully cooked.
  • Heat a separate medium skillet over medium heat and lightly grease with olive oil. Add eggs and cook 7-8 minutes, stirring regularly, until eggs are fully cooked. Season with remaining 1/2 teaspoon of sea salt.
  • Divide turkey mixture, scrambled eggs and air fried potatoes between 4 black MPOF containers and sprinkle cheese on eggs. Add a cup of pico de gallo to each container.

Nutrition

Calories: 464kcal | Carbohydrates: 24g | Protein: 40g | Fat: 24g | Sodium: 1043mg | Fiber: 3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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