I'm not sure if "meal prepping" is as big as a phenomenon now that a majority of us are now working from home. Regardless you cannot deny that having a pre-made breakfast would be convenient. These ground turkey egg bowls are filled with delicious southwest flavors and include the most delicious crispy potatoes.
In my opinion, when it comes to breakfast foods, you're either team sweet or team savory. I don't think anyone goes out for breakfast and debates whether or not they should get the steak and eggs or the french toast with whipped cream. You're either a pancake and waffle loving kind of person or an omelette and sausage person. Or you can be like me...neither. I'll admit it. I'm not a fan of breakfast. If we go to a brunch I'm always the person ordering the hamburger, tuna melt, or caesar salad. So naturally, I wanted to gear towards the savory folk when I created this meal prep breakfast bowl. I'm not even ashamed to admit that when it came time for me to eat these ground turkey taco bowls, I had them for lunch.
Ground turkey, eggs, and peppers are great and all but the star of this dish is the potatoes. I said I don't like breakfast but I'm not a stranger to a good plate of home fries. To me, home fries should be as crispy as possible on the outside but soft and deliciously smooth on the inside. I've experimented with a variety of ways to roast potatoes but never have found success until I tried this one method. The key is you need to quickly boil the potatoes beforehand. Just 4-5 minutes in boiling water so they develop that "mushier" edge to them. This allows them to crisp up even more than normal in the oven. Secondly, you have to cook them for 40 minutes. They literally will be screaming in the oven when you're done with them, but trust me, the wait is worth it.
Ingredients:
Turkey taco bowls:
2 tbsp olive oil
1 pound lean ground turkey
1 medium green bell pepper diced
1 onion diced
8 large eggs beaten
1 tbsp taco seasoning (see below)
1/2 cup jarred salsa
1/4 cup water
shredded Mexican cheese (for serving)
cilantro (for serving)
For the potatoes
1 pound baby gold or red potatoes, quartered
4 tsp olive oil
1/2 tsp salt
1 tbsp taco seasoning (see below)
Taco seasoning:
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
Potatoes;
1. Preheat the oven to 425 degrees.
2. Bring a large pot of salted water to boil. Add in potatoes and cook for roughly 5 minutes. Line a baking sheet with foil.
3. Drain the potatoes and toss in a medium size bowl with 4 tsp olive oil, salt and taco seasoning. Evenly spread the potatoes on a baking sheet and bake for 40 minutes.
For the turkey taco bowls:
1. In a large non stick skillet heat olive oil over medium heat. Add in onion and green pepper and cook until soft (about 4 - 5 minutes). Remove vegetables from the skillet and set aside.
2. Add in ground turkey and cook until browned on all sides (about 8 minutes). Add onions and peppers back into the skillet, taco seasoning, salsa, and water. Bring to a boil and reduce heat to low and cover. Cook for 20 minutes.
3. Meanwhile beat eggs in a medium bowl. Cook in a separate skillet sprayed with non stick spray until done (about 3 - 4 minutes).
4. Add eggs to the turkey mixture and remove from heat. Serve in meal prep bowls topped with cheese and cilantro.
Turkey taco bowls:
2 tbsp olive oil
1 pound lean ground turkey
1 medium green bell pepper diced
1 onion diced
8 large eggs beaten
1 tbsp taco seasoning (see below)
1/2 cup jarred salsa
1/4 cup water
shredded Mexican cheese (for serving)
cilantro (for serving)
For the potatoes
1 pound baby gold or red potatoes, quartered
4 tsp olive oil
1/2 tsp salt
1 tbsp taco seasoning (see below)
Taco seasoning:
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp dried oregano
Potatoes;
1. Preheat the oven to 425 degrees.
2. Bring a large pot of salted water to boil. Add in potatoes and cook for roughly 5 minutes. Line a baking sheet with foil.
3. Drain the potatoes and toss in a medium size bowl with 4 tsp olive oil, salt and taco seasoning. Evenly spread the potatoes on a baking sheet and bake for 40 minutes.
For the turkey taco bowls:
1. In a large non stick skillet heat olive oil over medium heat. Add in onion and green pepper and cook until soft (about 4 - 5 minutes). Remove vegetables from the skillet and set aside.
2. Add in ground turkey and cook until browned on all sides (about 8 minutes). Add onions and peppers back into the skillet, taco seasoning, salsa, and water. Bring to a boil and reduce heat to low and cover. Cook for 20 minutes.
3. Meanwhile beat eggs in a medium bowl. Cook in a separate skillet sprayed with non stick spray until done (about 3 - 4 minutes).
4. Add eggs to the turkey mixture and remove from heat. Serve in meal prep bowls topped with cheese and cilantro.