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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!
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4 servings
Calories 382kcal
Author Steph


  • 1 lb ground turkey
  • 6 eggs
  • 1 cup red or yellow pepper, diced
  • 1 cup zucchini, diced
  • 1 tbsp coconut oil (or butter)
  • ¾ cup diced yellow onion
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • ½ 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. 


Calories: 382kcal | Carbohydrates: 8g | Protein: 36g | Fat: 23g | Fiber: 2g | Sugar: 4g