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