In a small bowl, whisk the eggs until well blended. Season lightly with salt and pepper if desired.
Heat a nonstick skillet over medium heat and add the ground turkey. Sauté until cooked through and lightly browned, then transfer it to a plate.
In the same skillet, add the chopped broccoli with a tiny splash of water or a light spray of cooking oil. Sauté until the broccoli is bright green and just tender, about 3-4 minutes. Remove and set aside.
Add the whisked eggs to the skillet and allow them to begin to set. Gently stir as they cook to create soft curds.
As the eggs are nearly set, sprinkle in the cheddar cheese and add the cooked ground turkey back into the pan. Stir to combine, allowing the cheese to melt and create a creamy texture.
In a separate small saucepan, bring water to a boil and stir in the dry cream of rice. Reduce the heat and let it simmer, stirring occasionally until it reaches a smooth, creamy consistency, about 3-4 minutes.
To plate, serve a portion of the creamy cream of rice alongside a generous serving of the egg, cheese, and turkey scramble, topped with the sautéed broccoli. Enjoy while warm for a satisfying breakfast.