Southwest Turkey Breakfast Stacks
Serves: 5 servings (1 cup per serving)
  • 2 cups quinoa and/or brown rice
  • 1 lb. ground turkey
  • 1 tablespoon olive oil
  • ½ 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
  • ½ cup fresh cilantro
  • 1½ cups shredded Sargento Artisan Blends Shredded Mozzarella & Provolone Cheese
  • 1 can black beans, rinsed and drained
  1. QUINOA: Cook the quinoa or brown rice.
  2. TURKEY AND EGGS: 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 ½ cup of the cheese.
  3. LAYER: 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.
Keeps in the fridge for up to 4 days.

We also like using other Sargento varieties like Sharp Cheddar Cheese or 4 Cheese Mexican. Go cheese!
Recipe by Pinch of Yum at