No need to wait for lunch—or Tuesdays!—to enjoy taco flavor! These breakfast taco bowls are chock full of protein and hearty air-fried potatoes to start the day off strong.
Every day is Taco Tuesday when you make these breakfast taco bowls! Eat one every day of the week with this protein-loaded dish that will keep you full for hours. We would also gladly dig into this for lunch or a sort of breakfast-for-dinner.
How to Make Breakfast Taco Bowls
Scramble up some eggs. Cook up some ground turkey with cumin, sea salt, and chili powder. Combine them in a bowl with some baby potatoes that you've air fried. Top with some good shredded Mexican cheese—you know, one of those specialized blends you can buy in bags. That's the "bowl" portion of the breakfast taco bowl.
The other delicious component of these breakfast bowls is the pico de gallo. It's basically a fresh salsa with tomatoes, red onion, cilantro, lime juice, and salt. Very simple, very quick, and very delicious.
Breakfast Taco Bowls Ingredients
For the bowls . . .
- 8 large eggs, beaten
- 1 lb. ground turkey
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt, divided
- ½ cup shredded Mexican cheese
- 16 oz. air fried baby potatoes, halved
And the pico de gallo . . .
- ½ cup chopped tomatoes
- ¼ cup minced red onion
- 2 tablespoon chopped cilantro
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
How to Serve Breakfast Taco Bowls
Ok, we serve these in a bowl, right? But for real, they're ideal for a bowl meal in the morning. Put everything right in these breakfast bowls and top it with the pico. Think of it as the most savory cereal you've ever had.
Another thing you can do? Serve it over baby spinach and make it a quasi-salad situation. Just ups the veggie quotient for the day to something close to 2 and a half servings, depending on how heavy you go with the pico.
If you're feeling like you can't eat something taco-oriented without tortilla chips, by all means, serve a handful on the side. Might come in handy to use to scoop up any leftover bits in the bowl.
How to Store
Breakfast taco bowls will keep for up to 5 days in the fridge. We like to reheat everything in a casserole dish, covered, in the oven. This protects the eggs, which can get dried out once they're reheated. Alternatively, if you have a preferred setting on your microwave for this breakfast bowl, go ahead and reheat it carefully to avoid rubbery overcooked eggs.
Substitutions and Alterations
Turkey is great, so is chicken, and so is beef in terms of ground meat to use here. Bump up the seasonings if you wanna, we won't tell. Use a little ground coriander, too.
Go straight for all cheddar cheese if you want, or Monterey jack, in these taco bowls. And by all means, you bought that cilantro bunch for the pico, so feel free to garnish the whole breakfast bowl with it if you love it. (But we know how divisive cilantro can be.)
If you don't have an air fryer, use your oven and roast the potatoes at 400 degrees F for about 25-30 minutes. In that case, we'd recommend starting the potatoes first before doing anything else to prep this breakfast bowl. Then, once they're in the oven, cook the ground turkey mixture and the eggs. The potatoes will take the longest for this breakfast taco bowl.
READ MORE! All the taco things! Taco Skillet Meal Prep! Or Taco Meatballs! Or Burrito Bowls for Every Diet Type!
Ingredients
- 8 large eggs beaten
- 1 lb. ground turkey
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt divided
- ½ cup shredded Mexican cheese
- 16 oz. air-fried baby potatoes halved
For Pico de Gallo
- ½ cup chopped tomatoes
- ¼ cup minced red onion
- 2 tablespoon chopped cilantro
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
Instructions
- In a small bowl, stir together ingredients for pico de gallo. Divide among 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 ½ teaspoon of sea salt. Continue to cook 5 minutes longer or until ground turkey is fully cooked.
- Heat a separate medium skillet over low heat and lightly grease with olive oil. Add eggs and cook 7-8 minutes, stirring regularly, until eggs are fully cooked. Season with remaining ½ 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
Staci Neal says
How long did you air fry potatoes?
Sarah Kesseli says
Hi Staci! Thanks for pointing this out! It looks like the link to the air fryer potatoes had broken. It is linked in the ingredients now! I hope this helps! You can also find it here: https://mealpreponfleek.com/air-fryer-baby-potatoes/
Zierra Dean says
Is the nutrition information for one serving or for all four?
Meal Prep on Fleek says
These are the macros per meal... not for all four. 🙂