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Breakfast Taco Scramble

Makes 2 servings

Macros: 496 cal, fat 21g, carbs 34g, protein 43g, fibre 4g



  • 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: (or just use packaged 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 oregan


  • 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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