Breakfast Taco Egg Scramble

Site for original Recipe before changes: www.skinnytaste.com

INGREDIENTS:

  • 8 large eggs, beaten
  • 1/4 teaspoon adobo seasoning salt
  • 1/2 cup reduced fat Mexican blend shredded cheese (we used low fat cheddar)
  • 1 lb 99% lean ground turkey
  • 2 tablespoons taco seasoning
  • 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
  • Pico de Gallo

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

DIRECTIONS:

  1. In a large bowl beat the eggs, season with seasoning salt and add the cheese.
  2. Preheat the oven to 425F.  Spray a 9 x 12 or large oval casserole dish with oil.
  3. Add the potatoes 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
  4. Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.
  5. 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.
  6. Add the onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  7. Spray another skillet with nonstick spray, add the eggs, 1/4 teaspoon salt and scramble, cook until just set, about 2 to 3 minutes.
  8. 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.
Nutrition Facts
Servings 8.0
calories 238
Total Fat 13 g 19 %
Saturated Fat 4 g 19 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 231 mg 77 %
Sodium 715 mg 30 %
Potassium 337 mg 10 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 1 g 6 %
Sugars 2 g
Protein 20 g 40 %
Vitamin A 90 %
Vitamin C 12 %
Calcium 11 %
Iron 13 %