Taco Breakfast Scramble

Description: This is my FAVORITE lunch (or brunch) recipe! Packed with protein and veggies, and so satisfying!
Course: Lunch (or Breakfast)
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 60 Minutes
Inspired by: Skinnytaste

Rate This Recipe:

⭐⭐⭐⭐⭐

Rating: 5 out of 5.

Ingredients:

• 12 Eggs, beaten
• 1/2 tsp Adobo Seasoning Salt
• 1 lb Ground Beef (I used 80% lean, but the leaner the better!)
• 1 1/2 tsp Garlic Powder
• 1 1/2 tsp Cumin
• 1 1/2 tsp Sea Salt
• 1 1/2 tsp Chili Powder
• 1 1/2 tsp Oregano
• 3/4 Onion, finely diced
• 1 Red Bell Pepper, diced
• 3 BIG handfuls Spinach
• 8oz. can Tomato Sauce
• 1/2 cup Water
• 1/2 cup Scallions, chopped
• Salsa, for serving
• For Potatoes:
• 1 1/2 lb Red Potatoes, quartered
• 6 tsp Olive Oil
• 1 tsp Sea Salt
• 3/4 tsp Garlic Powder
• Black Pepper to taste

Instructions:

• In a large bowl, beat the eggs and Adobo Salt
• Preheat oven to 425 and spray a 9×13 casserole dish
• Add potatoes and season with 1 1/2 tbsp Olive Oil, 1 tsp Sea Salt, 3/4 tsp Garlic Powder, and Black Pepper. Toss until evenly coated
• Bake potatoes until fork tender (about 45-60 minutes). Tossing every 15 minutes.
• While the potatoes cook, brown the Ground Beef in a large skillet over medium heat
• When no longer pink, drain grease and add remaining seasonings
• Add Onion, Red Pepper, Spinach, Tomato Sauce, and Water. Cover and simmer for 20 minutes
• While the meat simmers, spray a large skillet with non-stick spray.
• Add the eggs and scramble until just set, about 2-3 minutes
• To serve, put 2/3 cups of eggs and 3/4 cup of turkey mixture onto a plate and divide up the potatoes evenly. Top with Salsa and Green Onions (or your fav taco toppings)
• Enjoy! 🙂

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