Veggie loaded breakfast skillet is here to make skipping breakfast a thing of the past. Fry this up on Sunday, and have a lean, protein packed breakfast for your work week, ready to go!
I can personally survive for months eating my Egg & Fruit & Cheese Breakfast Bentos, but Brad, he can’t even be in the same room as a hard boiled egg, so he inspires me to try to be creative with breakfast recipes.
He also is super picky about eggs.
The ratio of them in a dish is apparently an important thing, and can he basically only eat them scrambled. Yea, he inspires some interesting recipe creating challenges – among other life challenges – ha!
The Hearty Taco Breakfast Casserole was created for him, and he has been eating it for months. So, it was time for me to try something new. So…. say hello to….
Veggie Loaded Breakfast Skillet
So basically, what we are doing here is taking some veggies, eggs, and lean ground turkey and turn it into a magical protein packed breakfast for 4 days!
Normally, I use this little preamble before the recipe to tell you about any tips and tricks for the recipe – but, this one is really so simple, I don’t need to do that!
Ok wait. I do have one tip.
Do yourself a favor and squirt some sriracha on this breakfast.
Yes, hot sauce at breakfast. DO IT.
Ready to get your breakfast meal prep game on?
Veggie Loaded Breakfast Skillet is here to make skipping breakfast a thing of the past. Fry this up on Sunday, and have a lean, protein packed breakfast for your work week, ready to go!
- 1 lb ground turkey
- 6 eggs
- 1 cup red or yellow pepper, diced
- 1 cup zucchini, diced
- 1 tbsp coconut oil (or butter)
- 3/4 cup diced yellow onion
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded mozzarella cheese
- sriracha optional (but you should do it)
In a large skillet, heat coconut on medium heat.
Meanwhile, whisk together the eggs in a small bowl.
When the coconut oil is melted, add the eggs to the pan. Stir and scramble the eggs. Once cooked, remove from the pan and set aside.
In the same pan, add the ground turkey. Add a tablespoon of water if the pan is really dry.
When the turkey is half cooked, add the onion.
Once the onion is translucent, add the spices, the red pepper, and the zucchini.
Fry until the zucchini starts to turn soft. You don't want to over cook it.
Add the cooked eggs back in, and gently combine. Add a tablespoon of water if the pan is really dry. Be careful, the zucchinis sweat and you don't want the dish to get watery.
Add the shredded cheese, and stir until melted and combined.
Remove from heat. Portion into 4 containers and allow to cool before putting the lids on. Store in the fridge for up to 4 days.
So, there you have it, a simple veggie loaded breakfast skillet for your breakfast meal prep this week!