Turkey Taco Breakfast Bake

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Layers of tortillas, taco meat and egg make for the perfect Turkey Taco Breakfast Bake. This bake stores in the fridge well, reheats easily and can be topped with salsa, sour cream, nonfat greek yogurt or your favorite hot sauce. Add chopped green chilis or jalapenos to your taco meat when cooking for a added kick.
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Turkey taco breakfast bake on a black plate.

Layers of tortillas, taco meat and egg make for the perfect breakfast bake. This bake stores in the fridge well, reheats easily and can be topped with salsa, sour cream, nonfat greek yogurt or your favorite hot sauce. Add chopped green chilis or jalapenos to your taco meat when cooking for a added kick.

Turkey taco breakfast bake on a black plate.

Turkey Taco Breakfast Bake

Danielle Lima
Layers of tortillas, taco meat and egg make for the perfect Turkey Taco Breakfast Bake. This bake stores in the fridge well, reheats easily and can be topped with salsa, sour cream, nonfat greek yogurt or your favorite hot sauce. Add chopped green chilis or jalapenos to your taco meat when cooking for a added kick.
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 Servings – 6 squares
Calories 301 kcal

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Ingredients
  

  • 1 lbs. lean ground turkey 99/1
  • Taco Seasoning
  • 1/2 can black beans 150g
  • 3/4 cup  canned corn 100g
  • 32 oz. liquid egg whites 1 full carton
  • 6 white corn tortillas (100 cals for 2) 
  • 1/2 cup reduced fat Mexican cheese blend 56g

Taco Seasoning

  • 1 tsp.  salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tbsp. chili powder
  • 1.5 tbsp. cumin
  • fresh cracked pepper

Instructions
 

Taco Meat

  • Brown ground turkey in a pan over medium heat. Mix all taco seasonings together in a bowl and add water until it forms a slurry paste. Add the seasoning to the turkey meat when almost fully cooked. Add beans and corn and let everything simmer while you get the rest of your ingredients together.

Breakfast Bake

  • Preheat oven to 400. Chop all 6 corn tortillas into slices.
  • Spray baking dish with nonstick spray and layer the bottom with half the tortillas slices.
  • Top the tortillas with half the meat mixture and half the egg whites. Repeat.
  • Once you have 2 layers of tortillas, meat mixture and eggs, top with shredded cheese and bake for 30 minutes.
    To serve cut into 6 equal squares or approximately 283 grams per square.

Notes

  • Use any ground meat in place of turkey. 

Nutrition

Calories: 301kcalCarbohydrates: 17gProtein: 44gFat: 5g
Tried this recipe?Let us know how it was!

16 Comments

  1. 5 stars
    I meal prepped this for breakfasts last week and it was good and filling. So filling I almost couldn’t finish my daily serving. I am dairy free so I just omitted the cheese. I added some salsa after I reheated it each day and that was yummy. I also added the whole can of beans instead of 1/2 because I didn’t want half a can left over.

  2. This is one of my go to high protein breakfast bakes. My boyfriend always asks me to make it and it’s so quick and simple. Thank you for such an awesome recipe!

  3. Very easy to make, not sure I did the tortilla strips correctly and enough for 6 breakfasts. Tastes great…think I may add a little salsa on tomorrow’s.

  4. Super easy to make, not sure I did the tortilla strips correctly and enough for 6 breakfasts. Tastes great…think I may add a little salsa on tomorrow’s.

  5. Made this today. It was very delicious and easy. I topped with salsa and light sour cream. I am new to counting macros and was so happy to eat this after eating oatmeal with fruit and PB2 for the last 10 days.

    Bonus that it is already tracked in my fitness pal under ohsnap macros. So – thanks so much Danielle! I look forward to making more of your recipes soon. Have my eye on your skillet lasanga.

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