Breakfast Taco Bowl
Serves 4
5 mins prep
15 mins cook
20 mins total
All the things you love about a taco, plus potatoes, for a filling and versatile breakfast. Quick and awesome meal prep!
For the bowls
For the pico de gallo
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Heat the ground turkey over medium heat in a medium skillet. Use a spatula to break up the turkey into small pieces. Cook for 4 minutes. Stir in cumin, chili powder, and ½ teaspoon of sea salt. Continue to cook 4-5 minutes longer or until the ground turkey is fully cooked.
Heat a separate medium skillet over low heat and lightly grease with olive oil or butter. Add eggs and cook for about 5 to 6 minutes, stirring regularly, until eggs are fully cooked. Season with remaining ½ teaspoon of sea salt
In a small bowl, stir together the ingredients for pico de gallo. Divide among 4 small sauce cups.
Divide turkey mixture, scrambled eggs, and air fried potatoes among 4 meal prep containers of your choice. Sprinkle the cheese over the eggs. Add a cup of pico de gallo to each container. Garnish with optional things such as chopped avocado, sour cream, or more cilantro. Store in the fridge for up to 4 days.