Name: Mexican turkey sausage and egg scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/4 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 2 tsp avocado oil; 3/4 tsp salt; 3 oz 99% lean ground turkey; 4 large egg whites; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 1/2 tsp taco seasoning; 2 tbsp fresh cilantro, chopped

Nutrition

Per serving

417 calories

Protein: 37g; 36% of calories
Carbs: 42g; 40% of calories
Fat: 11g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Toss the sweet potato cubes on a half-sheet pan with half the oil and half the salt. Spread in a single layer and roast for 20 minutes until tender and browned on the edges.
While the potatoes roast, heat the remaining oil in a nonstick skillet over medium-high heat. Add the ground turkey, bell pepper, and onion. Cook for 5 to 6 minutes, breaking the meat up with a spoon, until the turkey is cooked through and the vegetables are soft. Done when opaque in the center, 165°F.
In a small bowl, whisk the egg whites with the taco seasoning and remaining salt. Lower the skillet heat to medium and pour in the egg mixture. Stir constantly for 2 to 3 minutes until the egg whites are set and scrambled into the turkey. Done when set and no longer liquid, 160°F.
Transfer the roasted sweet potatoes to a plate and serve the turkey and egg scramble alongside. Garnish with the chopped cilantro.

Nutrition

Ingredients

Instructions

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