Guys. We’re obviously going to talk about these southwest turkey breakfast stacks that make us all look like we live in a magazine. But first, can we have a word about meal prep and fridge organization? *pushes glasses up on face*
Be advised: I’m in all my back-to-school organizational and preparedness glory right now, and I couldn’t be happier. I have exactly zero kids in school. I am not a teacher anymore. AS IF IT MATTERS. Back-to-school is a pounding rhythm that beats within my rule-following heart every beginning of September.
There are a wide variety of things I don’t do well in life. Ranging from larger things — #ADULTING — to small things, like my ability to find and execute a good hairstyle routine (but really why bother when you can top knot for lyfe?), or my skills for poaching an egg the actual professional way (please recall that I need to use a jar lid hack to complete this task).
There is, however, one thing I think I do extremely well with in my adult life, and that is keep my fridge operating like a beautiful, clean, happy, well-organized food-machine.
I ADORE my fridge in every way possible.
I grew up with a fridge that was so chock full of delicious food at all times that I don’t think I ever once saw the back of it in 18 years of living at home. We had a plethora of leftovers options to be found in any number of drawers and compartments whenever the craving for leftover beef stroganoff or chicken wild rice soup might strike, and at least 50 dressings, condiments, and bottles of Parmesan cheese that were all just forever past expiration date because what if you needed the Parmesan just for that one thing? And another 18 months couldn’t hurt too much anyways, and we might need that ranch dressing sometime next year. I seriously love that my family is like this. You know the types of fridges I’m talking about, right? I know you do. I grew up with one and I loved every delicious scrappy second of it.
While I proudly inherited the scrappiness of enjoying putting meals together out of random ingredients, I did not inherit the scrappiness of saving every last little ingredient or leftover in an overflowing fridge. When I got my own grown-up fridge, I knew I wanted to set some intentional fridge goals for myself in order to live into my fridge dreams.
- Goal #1: Everything in my fridge needs to be currently edible. Mind blowing, I know.
- Goal #2: Everything in my fridge needs to be something I really love to eat. Or things that Bjork loves to eat, not to name any names (berries and yogurt, chips and salsa, and cheese galore: string cheese, sliced cheese, Sargento shredded cheese).
- Goal #3: Everything in my fridge needs to be visible. Clear glass containers whenever possible.
I will admit that getting a gorgeous new fridge COMPLETELY helps this cause. Working with the $250 discount fridge from the “Dent and Dings” section at ApplianceSmart – the one that was just barely within price range but eventually funded by a combination of Bjork’s lawn mowing dollars and my babysitting money – did not exactly inspire fridge greatness in my life. But then we moved to a HOUSE-house, and then we re-modeled the kitchen, and then we got a fridge that, by necessity, had to be tall and skinny in order to fit in our tiny kitchen and therefore had to be expensive and beautiful (why? why does life work like this? I don’t get it.), and so now I have a fridge that I am obsessed with and it is easy to keep it clean and organized because the I just love it beyond what’s reasonable.
So this is the moment where we combine back-to-school inspired fridgery and back-to-school quick and easy breakfasts.
This last few week has been more than a little rough (you can read more about it here). I’ve woken up feeling like a zombie most days, and I end up scavenging through the freezer (the freezer! what in the world is going to be in the freezer?!) for breakfast. It’s been not awesome.
But this week I am ready.
We are locked and loaded, ready to get a healthy, strong, empowered start to my days with these Turkey Breakfast Stacks. They fit all my requirements of fridge organization like a boss. Edible for the whole week, flavors and ingredients I really love, and visible in a clear glass container.
Pop these guys in the microwave for a minute or two and then the possibilities are endless. Eat it straight out of the jar, or roll it up in a tortilla, or throw it over some sautéed veggies, and whatever you do, PLEASE include some magic green sauce with it.
- 2 cups quinoa and/or brown rice
- 1 lb. ground turkey
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1-2 tablespoons southwestern seasoning (I used a pre-made mix, and also a little extra chili powder)
- a generous pinch of salt
- 6 eggs, beaten
- 1/2 cup fresh cilantro
- 1 1/2 cups shredded [url href="http://bit.ly/2bhyZFx" target="_blank" rel="nofollow"]Sargento[/url] Artisan Blends Shredded Mozzarella & Provolone Cheese
- 1 can black beans, rinsed and drained
- [b]QUINOA:[/b] Cook the quinoa or brown rice.
- [b]TURKEY AND EGGS:[/b] Brown the turkey with olive oil, onion, seasoning, and salt. When turkey is fully cooked and a deep golden brown color, remove from heat and add the eggs, stirring continuously to create smooth, creamy, scrambled eggs mixed with the meat. Stir in the cilantro and 1/2 cup of the cheese.
- [b]LAYER:[/b] Layer quinoa/brown rice, turkey egg mixture, black beans, and remaining cheese in jars. Store in the refrigerator for up to 4 days. When ready to eat, heat for 1-2 minutes in the microwave and serve either on its own or in a tortilla as a breakfast burrito or breakfast tacos. Add salsa, hot sauce, or avocado for serving.
Big s/o to Sargento for sponsoring this post! We heart real cheese.
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