Name: Potato and egg breakfast scramble
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz 99% lean ground turkey, crumbled; 1.5 oz turkey bacon, chopped; 1 large egg; 3 large egg whites; 5 oz Yukon Gold potato, diced into 1/2-inch pieces; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 5 min

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the ground turkey and turkey bacon. Cook, breaking the turkey into small bits, until the meat is browned and cooked through, about 5 minutes. Remove the meat from the pan and set aside. Done when turkey is no longer pink, 165°F.
Add the potatoes, onion, and bell pepper to the same skillet. Season with half the salt and half the pepper. Cover and cook over medium heat for 7 minutes, stirring once. Uncover, increase heat to medium-high, and cook for 6 minutes more, stirring occasionally, until the potatoes are golden and tender when pierced with a fork. Done when potatoes are golden and tender.
Whisk the whole egg and egg whites in a small bowl with the remaining salt and pepper. Return the turkey and bacon to the skillet with the vegetables. Pour the egg mixture over the top. Stir gently and continuously for 2 minutes until the eggs are just set and no longer liquid. Done when eggs are set and not liquid, 165°F.
Remove the skillet from the heat. Scatter the sliced green onions over the scramble and serve immediately.

Nutrition

Ingredients

Instructions

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