Description
A one-skillet, protein-packed scramble featuring crispy potatoes, smoky chipotle flavor, and fluffy scrambled eggs, perfect for meal prep or brunch.
Ingredients
- 1 lb ground turkey
- 1 tablespoon chipotle seasoning (or 1 tsp chipotle powder + 1 tsp cumin + 1/2 tsp smoked paprika)
- 2 cups diced potatoes (about 2 medium; Yukon gold or russet)
- 6 large eggs
- 1 cup shredded cheddar cheese (or pepper jack for more heat; use vegan cheese to make dairy-free)
- 1 cup salsa (store separately if meal-prepping)
- Salt and black pepper, to taste
- 1–2 tablespoons olive oil (or avocado oil) for cooking
Instructions
- Prepare ingredients. Dice potatoes into small, even cubes (about 1/2 inch). Whisk eggs in a bowl and season lightly with salt and pepper.
- Heat the pan. Warm a large skillet over medium heat. Add 1 tablespoon oil.
- Cook potatoes. Add diced potatoes in a single layer. Let cook, stirring occasionally, until golden and tender, about 8–12 minutes.
- Brown turkey. Push potatoes to one side. Add another teaspoon oil if needed. Add ground turkey and season with chipotle seasoning, salt, and pepper. Cook until no pink remains, about 5–7 minutes.
- Combine and scramble. Reduce heat to medium-low. Return potatoes to the pan. Pour whisked eggs over the mixture and stir gently until just set, about 2–3 minutes.
- Finish with cheese. Remove from heat and stir in cheese until melted.
- Portion and store. Divide into containers and store salsa separately. Let cool before sealing.
Notes
For meal prep, cool food quickly and store in airtight containers. Keeps for 3–4 days in the fridge or up to 2–3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Tex-Mex