Taco Breakfast Bowls
A colorful, protein-packed breakfast bowl made with seasoned ground turkey, fresh vegetables, creamy avocado, and a perfectly cooked egg. A satisfying way to begin the day with plenty of protein and fiber.
Taco Breakfast Bowls
Ingredients
- 1⅓ teaspoons extra-virgin olive oil
- 12 ounces extra-lean ground turkey
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ½ cup water
- 4 large eggs
- 4 cups chopped baby spinach
- 1 green bell pepper diced
- 1 tomato diced
- 2 avocados mashed
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until it is browned and cooked through.
- Add the chili powder, oregano, cumin, black pepper, and sea salt. Stir until the turkey is evenly coated with the seasonings.
- Pour in the water and cook for another minute, stirring well. Reduce the heat to low and allow the turkey to simmer until the liquid has been absorbed.
- While the turkey simmers, cook the eggs in a separate skillet to your preferred doneness.
- Divide the chopped spinach among four bowls. Top each bowl with diced bell pepper, tomato, mashed avocado, seasoned turkey, and a cooked egg.
- Serve immediately.
Notes
Nutrition Facts Per serving:
- Calories: 406
- Carbohydrates: 15 g
- Protein: 26 g
- Fat: 29 g
- Fiber: 10 g
- Vitamin C: 64 mg
- For meal prep, cook the turkey mixture in advance and refrigerate it in an airtight container for up to three days. Reheat before assembling the bowls.
- Add a squeeze of lime, fresh cilantro, salsa, or hot sauce for extra flavor.
