Breakfast Burrito Bowls (Print Version)
# Ingredients:
→ Sheet Pan Hash Browns
01 -
570g refrigerated shredded hash browns (or thawed frozen hash browns)
02 -
1/2 tsp kosher salt
03 -
1/2 tsp smoked paprika
04 -
1/2 tsp garlic powder
05 -
1 tbsp olive oil
→ Turkey Taco Meat
06 -
450g lean ground turkey
07 -
2 tbsp taco seasoning (store bought or homemade)
08 -
230g tomato sauce
09 -
120ml water
→ Homemade Taco Seasoning (Optional)
10 -
2 tsp chili powder
11 -
1 tsp ground cumin
12 -
1 tsp garlic powder
13 -
1 tsp onion powder
14 -
1 tsp kosher salt
15 -
1/2 tsp dried oregano
16 -
1/2 tsp smoked paprika
→ Scrambled Eggs
17 -
10 large eggs
18 -
Salt and freshly ground black pepper to taste
19 -
Cooking spray (avocado or olive oil)
# Instructions:
01 -
Preheat oven to 200°C (400°F). Line an extra large sheet pan with parchment paper and spray generously with cooking spray. If you don't have an extra large sheet pan, use two regular pans for best results.
02 -
Add the shredded hash browns to the prepared pan. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, kosher salt, and freshly cracked pepper. Toss well and spread into an even layer.
03 -
Bake for 26-27 minutes, rotating the pan halfway through cooking, until the bottom of the hash browns is golden and crispy. Set aside until ready to serve.
04 -
Heat a large skillet over medium-high heat and spray with cooking oil. Add ground turkey, season with salt and pepper, and break apart with a spatula while cooking until no longer pink.
05 -
Add taco seasoning to the cooked turkey and stir for about a minute to toast the spices. Pour in water and tomato sauce. Bring to a gentle boil, then reduce to a simmer and cook for 5 minutes until slightly thickened.
06 -
In a bowl, whisk together eggs, salt, and pepper until well combined.
07 -
Heat a large non-stick pan over medium heat and spray generously with cooking spray. Reduce heat to low and slowly add the beaten eggs. Using a rubber spatula, gently move the eggs around as they begin to cook. Continue to push and fold the eggs until fully cooked but still moist, about 5 minutes.
08 -
To each bowl, add 120g hash browns, 120g turkey taco meat, and 120g scrambled eggs. Add desired toppings such as cheese, salsa, avocado, or sour cream.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 5 days.
02 -
For freezing, cool all components completely, place in freezer-safe containers without toppings, and freeze for up to 3 months.
03 -
To reheat refrigerated bowls, microwave in 30-second intervals, stirring between each, until warmed through.
04 -
To reheat from frozen, use the defrost setting for one minute, then heat in 30-second intervals, stirring after each, until warm.