Ingredients
For the Bowls
- 8 large eggs
- 1 pound ground turkey
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp sea salt, divided
- 1/2 cup shredded Mexican cheese
- 1 pound air-fried baby potatoes, halved
For the Pico de Gallo
- 1/2 cup chopped tomatoes
- 1/4 cup minced red onion
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp sea salt
Instructions
- Cook the Ground Turkey: Heat the ground turkey over medium heat in a medium skillet. Use a spatula to break up the turkey into small pieces. Cook for 4 minutes, then stir in ground cumin, chili powder, and 1/2 teaspoon of sea salt. Continue to cook for 4-5 minutes more until the turkey is fully cooked and browned.
- Prepare the Scrambled Eggs: Heat a separate medium skillet over low heat and lightly grease with olive oil or butter. Add the eggs and cook, stirring regularly, for about 5 to 6 minutes until fully scrambled and cooked through. Season with the remaining 1/2 teaspoon of sea salt.
- Make Pico de Gallo: In a small bowl, combine chopped tomatoes, minced red onion, chopped cilantro, lime juice, and 1/4 teaspoon sea salt. Mix well to make the fresh pico de gallo salsa.
- Assemble the Bowls: Divide the cooked ground turkey, scrambled eggs, and air-fried baby potatoes evenly among four meal prep containers. Sprinkle shredded Mexican cheese over the eggs. Add a cup of pico de gallo to each container.
- Optional Garnishes and Storage: Garnish with optional toppings such as chopped avocado, sour cream, or extra cilantro if desired. Store the prepared bowls in the refrigerator for up to 4 days for easy grab-and-go breakfasts.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Use leftover or freshly air-fried baby potatoes for the best texture and flavor.
- For a dairy-free version, omit the cheese or use a plant-based alternative.
- The pico de gallo can be made a day ahead for convenience.
- Consider adding hot sauce or sliced jalapeños for added heat.
- Store the bowls without avocado if prepping ahead; add fresh avocado when serving to prevent browning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American, Mexican
