Southwest Breakfast Scramble

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prep time 10 minutes
cook time 40 minutes


This Southwest breakfast scramble is perfect for prepping healthy, high-protein breakfasts for the family all week long!

BY: Five Marigolds


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.

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