Make Ahead Breakfast Taco Egg Bowl

Make Ahead Breakfast Taco Egg Bowl

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

  • 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.