For the potatoes:

• 1 tablespoon olive oil
• 1 pound baby potatoes, quartered
• 1-2 teaspoons garlic powder
• Salt and freshly ground black pepper to taste

For the meat:

• 1 pound ground turkey or beef
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 teaspoons taco seasoning
• 4 ounces tomato sauce
• 1/4 cup water

For the egg filling:

• 8 Nellie’s Free Range Eggs
• 1/4 cup milk
• 1/8 teaspoon cumin
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• Pinch of chipotle or chili powder (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup Monterey Jack or Colby cheese blend, shredded

To make the potatoes:

• Heat olive oil in a skillet over medium heat until just shimmering.
• Add the potatoes and toss until evenly coated.
• Add garlic powder and salt and pepper to taste.
• Turn the heat down to medium low and cook for 20-25 minutes, tossing occasionally to prevent the potatoes from sticking to the pan.
• Remove from the heat and keep covered.

To make the meat:

• While the potatoes cook, brown the meat of your choice over medium heat. Drain fat. Add onions and peppers and cook just until fragrant, about 1-2 minutes.
• Add taco seasoning, water, and tomato sauce. Cover and heat on low for 5-10 minutes.

To make the egg filling:

• Crack the eggs into a medium mixing bowl and whisk in milk, cumin, garlic powder, paprika, chipotle seasoning (if desired), and salt and pepper to taste. Stir in the shredded cheese.
• In a skillet, cook the egg mixture over medium heat, scrambling until fully cooked.

To assemble:

• Spoon equal amounts of the potatoes, meat, and eggs into food storage containers. Divide into 5 containers for large servings or 10 containers for kid-sized servings.