Make Ahead Breakfast Taco Egg Bowl

Go to bed excited for the morning with this delicious make ahead breakfast taco egg bowl! The perfect meal prep to get through the mornings and a fun way to celebrate World Egg Day!

Course Breakfast

Cuisine Healthy, Meal Prep

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 322kcal

Author Carmy

Ingredients

1 lb ground turkey
2 tbsp taco seasoning
1 cup corn
1 onion diced
1/2 cup tomato sauce
1/2 cup water
8 eggs
1 tbsp milk
salt & pepper
2 portobello mushrooms sliced
salsa optional
cheese optional

Instructions

In a skillet on medium heat, mix your ground turkey with your taco seasoning of choice. Once browned, add in corn and chopped onion and mix.
Add in your tomato sauce and water then cover your skillet with a lid and let it simmer on low heat.
In a bowl, crack open your eggs and mix them with some salt and pepper, and a dash of milk. Once mixed, add them to a new non-stick skillet and gently stir them to make scrambled eggs.
Set the scrambled eggs aside once they’re done. In the same skillet, place in your mushroom to brown. I let them sit on one side for a few minutes before flipping them over. You can also just add them to your turkey meat earlier with the onions and corn if you’d like but I chose to keep mine separate.
To assemble, place everything either together into your containers like in my images or you can keep them in separate containers and build them the morning of.

Nutrition