Ingredients
8large eggs,beaten
¼tspadobo seasoning salt
½cupMexican blend shredded cheese,omit for whole30
1lbground turkey,99% lean
2tbsptaco seasoning
½small onion,minced
2tbspbell pepper,minced
4oztomato sauce,can
¼cupwater
¼cupscallions,chopped, or cilantro for topping
salsa,for serving
12baby gold,or red potatoes, quartered
4tspolive oil
¾tspsalt
½tspgarlic powder
fresh black pepper,to taste
1tspgarlic powder
1tspcumin
1tspKosher salt,to taste
1tspchili powder
1tsppaprika
½tsporegano
Preparation
In a large bowl, beat the eggs, season with seasoning salt, and add the cheese.
Preheat the oven to 425 degrees F. Spray a 9×12 or large oval casserole dish with oil.
Add the potatoes, 1 tablespoon oil, salt, garlic powder, and black pepper then toss.
Bake until tender, tossing every 15 minutes for about 45 minutes to 1 hour.
Meanwhile, brown turkey in a large skillet over medium heat, breaking up while it cooks.
Add the onion, bell pepper, tomato sauce, and water. Stir and cover, simmer on low for about 20 minutes.
Spray another skillet with nonstick spray, add the eggs, salt then scramble. Cook until just set for about 2 to 3 minutes.
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.
