Veggie Loaded Breakfast Skillet {Meal Prep}
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!
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 382kcal | Carbohydrates: 8g | Protein: 36g | Fat: 23g | Fiber: 2g | Sugar: 4g