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For the past few months, I’ve been doing everything I can to make our mornings easier. Getting 2 adults and 2 kids out the door in the morning is not easy (especially when you leave by 7am). I’ve been making as many of my meals ahead of time as possible. First up is breakfast – inspired by this recipe from Skinnytaste – with a few changes to make it work a bit better for me.
I’ve had a few requests to share what’s in it, so I thought it was high time to share the recipe! This recipe adapts well to any changes – it’s highly customizable (most recently, I left out the cheese and beans to make it Whole30 compliant)! I’ve made an Italian version of this as well, and I’m sure there are countless more ways you can adapt it to suit your needs and lifestyle!
Mexican Breakfast Meal Prep
Ingredients
1 1/2 pounds potatoes (I prefer gold potatoes)
1 Tbsp Olive Oil
1 tsp garlic powder
Salt & Pepper (to taste)
1 pound 99% lean ground turkey
1/2 cup diced onion
1/2 cup diced bell pepper, any color
1-2 tsp Mexican seasoning (I make my own, but you can use any blend you like)
12 oz salsa (smooth, not chunky)
Handful of chopped mushrooms
10 large eggs
1/2 cup reduced-fat shredded Mexican cheese blend (I like the one from Trader Joe's - omit if doing a Whole30)
1/2 tsp (or more to taste) Adobo seasoning (I like the one with the blue top!)
1 can black beans (omit if doing Whole30)
5 glass meal prep containers (I like these)
Instructions
Chop potatoes into bite size pieces. Season with olive oil, salt and pepper, and garlic powder.
Roast the potatoes. You can either do this in the oven at 400 degrees for about 40 minutes (stirring halfway), or in the air fryer for 20 minutes at 400 degrees. I usually do the air fryer. Once they're cooked, divide evenly between the 5 meal prep containers.
While the potatoes cook, brown the ground turkey over medium-high heat in a large nonstick skillet.
Once the turkey is cooked through, add diced onion and bell pepper to the pan, as well as the Mexican seasoning (to taste) and stir.
Add the salsa to the turkey mixture and mix through. I sometimes do need to add a little bit of water as well. Lower to a simmer and cover. Cook for 20 minutes.
Once the turkey is cooked, split evenly between the 5 meal prep containers.
Wipe out the skillet and set over medium heat.
Add a drizzle of olive oil to the skillet, then add mushrooms and cook until soft (this step is optional if you don't like mushrooms!)
Crack the 10 eggs into a bowl and scramble them. Add Adobo seasoning and cheese, if desired.
Add the egg mixture to the skillet and cook, stirring often, to a soft scramble. Turn off heat and divide evenly between the 5 meal prep containers.
Let the containers cool, then cover with aluminum foil before you add the lid. This allows you to take the plastic lid off and put them in the toaster oven easily in the morning!
I can’t tell you what a lifesaver it has been to have my breakfasts ready to go in the morning when I wake up. I get up, pop my breakfast in the toaster oven (typically I do 300 degrees for 30 minutes), and it’s ready when I’m finished getting ready for work. From there, I usually top it with some avocado and head out the door. They are about 4-5 SmartPoints, depending if you use the cheese or not.
Make sure you pin the image below to Pinterest, and if you try it, please let me know what you think!
