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Breakfast Tacos
Crispy cheese on the outside, fluffy scrambled eggs, roasted sweet potatoes, and melty cheese tucked into a warm flour tortilla.
flour tortillaseggssweet potatoes
Ingredients
4 flour tortillas
4 eggs, scrambled
1 cup roasted sweet potatoes
1 cup cooked ground turkey
¾ cup shredded Monterey Jack cheese
¾ cup shredded sharp cheddar cheese
1 cup shredded red cabbage
1 cup spinach
1 avocado, smashed
Salsa
Hot sauce
Method
- 1Heat a skillet over medium heat.
- 2Sprinkle a little cheese into the skillet and lay a tortilla on top. The cheese will crisp up and become the outside of the taco.
- 3Layer with more cheese, roasted sweet potatoes, scrambled eggs, ground turkey, cabbage, and spinach.
- 4Fold the tortilla in half, flip, and cook for about 1 minute per side until golden and the cheese is melted.
- 5Serve with smashed avocado, salsa, and hot sauce.
Notes
- I usually cook up 1½ pounds of ground turkey on Monday for quick meals throughout the week. a,lBrown the turkey in a little olive oil and season with salt, garlic powder, turmeric, paprika, and a pinch of cayenne.
- The crispy cheese on the outside is the best part!
Swaps
- Russet, Yukon Gold, or red potatoes all work instead of sweet potatoes.
- Make a breakfast hash with potatoes, onions, and bell peppers and eat it as a bowl.
- Swap the ground turkey for bacon, chorizo, breakfast sausage, or leftover taco meat.
- Instead of spinach, you can use micro greens or kale.
Use It Again
- Leftover taco night ingredients make excellent breakfast tacos.
- Mix leftover brown rice into the eggs and ground turkey for a boy kibble bowl.
- Add a second tortilla on top for a breakfast quesadilla.
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