Cheesy Ground Turkey Breakfast Tacos with Eggs and Veggies
Description
Start your morning with these flavorful breakfast tacos featuring lean ground turkey, scrambled eggs, sautéed vegetables, black beans, and tangy feta cheese. Crispy tortillas, a blend of aromatic spices, and a creamy topping make this breakfast protein-packed, satisfying, and easy to customize for your taste.
Ingredients
Main Ingredients
- 6 mini soft tortillas
- 1/2 lb ground turkey
- 6 large eggs
- 1 cup mini sweet peppers chopped
- 1/2 red onion chopped
- 1 can black beans
- 14 oz diced tomatoes canned
- 2 tbsp butter
- to taste extra virgin olive oil
- to taste feta cheese
- to taste garlic powder
- to taste garlic salt
- to taste cumin
- to taste paprika
- to taste black pepper
- to serve sour cream
- to serve creamy dressing optional
Instructions
Cook the Meat and Veggies
- Heat a large skillet over medium heat and cook ground turkey with garlic powder, garlic salt, black pepper, and cumin until fully cooked. Remove from the pan and set aside.
- In the same skillet, drizzle with olive oil and sauté red onion and mini sweet peppers until softened.
- Add black beans and a pinch of garlic powder, stir to combine, then return cooked turkey to the skillet and mix with diced tomatoes. Set aside.
Prepare the Eggs
- In a separate pan, melt butter over medium-low heat and scramble the eggs until fluffy and just set. Remove from heat.
Assemble and Crisp Tacos
- Heat a cast iron or nonstick pan over high heat and drizzle lightly with olive oil. Crisp each tortilla for about 2 minutes per side until lightly browned but still pliable.
- Fill tortillas with scrambled eggs, turkey-vegetable mixture, and sprinkle with feta cheese. Arrange upright in a pan or muffin tin to hold shape.
- Sprinkle with cumin and paprika, then broil for 2-3 minutes until feta is slightly golden.
Serve
- Drizzle with creamy dressing and serve with a spoonful of sour cream on each taco or on the side.
Notes
- For fluffier eggs, cook over low heat and stir gently.
- Use a muffin tin to help the tortillas hold their shape when filling.