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 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.
Southwest Turkey Breakfast Stacks
- Total Time: 35 minutes
- Yield: 5 servings (1 cup per serving) 1x
Description
Southwest Turkey Breakfast Stacks – quinoa, black beans, spicy turkey and eggs, and shredded cheese in a jar for quick and easy breakfasts and lunches! heat in the jar, toss in a tortilla, and voila! best meal prep for breakfast AND lunch!
Ingredients
- 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 Sargento Artisan Blends Shredded Mozzarella & Provolone Cheese
- 1 can black beans, rinsed and drained
Instructions
- QUINOA: Cook the quinoa or brown rice.
- 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 1/2 cup of the cheese.
- 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.
Notes
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!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Cuisine: American
Keywords: turkey breakfast stacks, spicy turkey and eggs breakfast, quinoa and eggs breakfast
Big s/o to Sargento for sponsoring this post! We heart real cheese.
MORE BREAKFAST FAVORITES:
Berry Chia Overnight Oats
Ricotta Berry French Toast Casserole
The Best Protein Pancakes
Migas
Your fridge is like DREAMY. #goals I have started using more clear containers to achieve that organized look, but getting rid of last month’s masala leftovers might help matters too 0_0
We love sargento…so much more flavor than other brands…I guess that’s what REAL tastes like 😉 cant wait to try this breakfast and switch things up from oats!!
I love this post!!! The recipe looks delicious (I take a “second breakfast” to work every day, and this would be perfect for that!) And, despite having never been a teacher (and didn’t even have kids for a long time either), my body clock has ALWAYS revolved around the school year. I love back-to-school! It’s like my January 1 – a whole new year – everything is clean & fresh & organized (kind of). Love it! Can totally relate!
I agree.
Looks yummy!
However, a recipe clarification, please.
I am guessing that “2 cups quinoa / brown rice” means cooked, right? Or is it 2 cups uncooked grains? Please clarify.
Also, adding the cilantro to the meat when cooking it makes the cilantro mushy and removes flavor. Yes, it’s s little more bother, but adding the cilantro fresh when reheating will taste mucho better..
Love this recipe but I don’t see any fridge pics:-)
Love this recipe and the ideas on your fridge! Do you have any suggestions for glass jars/storage containers for your fridge?!
Love this idea but when I went to print it out the picture is not the one for the recipe???? Looks like a pasta dish?
Lindsay you’ve done it again my friend. I read your post and I’m now starving 🙂 This is exactly the breakfast I’m craving right now! I love that you did a recipe post of this because this is what I eat sometimes with left overs when I’m super hungry, need protein, and am not in a sweetsy, cereal kind of mood. I’m glad I’m not alone!!
What size jars are you using to stack this recipe?
I have found if I don’t meal prep I either skip breakfast totally or eat just a banana. This looks much more exciting than a smoothie!
This is one of my favorite recipes you’ve had recently! Totes gonna get down on this life. I love a good stocked fridge with lots of easy meal prepped items to throw together. I make a batch of shredded chicken in the crockpot every week bc….good lord, the possibilities!!
Yum! That sounds delicious!
Kari
http://sweetteasweetie.com/cheesy-stuffed-shells/
“(the freezer! what in the world is going to be in the freezer?!)” <– My life. Thanks for the LOL! Also, thanks for supporting Wisconsin cheese! It's the best!
This is too funny 😂😂 I can totally relate to the family fridge situation cause you basically just described my Mum’s fridge. Whenever I visit her I find an array of amazing edible food but also an array of very scary stuff in her fridge hahaha. Love the idea of this pre prepped breakfast!! We don’t get turkey mince in NZ ☹️ but I’m going to try it with chicken instead. Thanks for the laugh!!
I mean, you hardly have to twist my arm to start making these for breakfast. We’re big savory breakfast people but it’s always so hard to get it together quickly!
And also…major fridge jealousy over here. When we moved to Little Rock we got a cheapo off of Craigslist that has been good but it’s sooooooo not pretty. I can’t wait til we have one that we love again!
wowsers -this looks incredible!! I live in Singapore currently and have never seen turkey mince here (only massive frozen turkeys at thanksgiving time!) so will sub with chicken instead. mmmm yum
These look awesome! I am always looking for make ahead breakfast ideas!
P.s. It’s funny that you talked about fridge organization. Because I was just at home depot torturing myself by looking at refrigerators that have awesome organizer bins! Kitchen goals! Ha!
This looks delicious! I really enjoy ground turkey and my husband has been cooking more with it lately. This is a recipe we would love to try.
Hope you enjoy it!
These are genius! Such a great way to start the day!
This is such a great breakfast idea, I love different breakfast options – particularly savoury ones – and anything prepped and ready to go is another bonus! 🙂
This is brilliant! Can’t wait to make this.
Hope you enjoy it! 🙂
2 cups of UNCOOKED quinoa or 2 cups of COOKED quinoa? Big difference…
Uncooked!
Can these be frozen?
I don’t see why not! 🙂
Hi!
It appears that my meat and egg mixture is turning out extremely liquidy. I’m guessing we were supposed to drain the liquid, though it’s not included in the directions? I’m crossing my fingers it all goes okay… though truthfully it looks pretty gross right now!
Wish us luck!
I am not a kitchen novice but, including cleanup & portioning this out, it took me just over an hour, and my cilantro was already chopped. I say that because it annoys me a little when cooking blogs state “35 min total time,” but really it takes at least an hour for most people. Perhaps it is on me because I do not have a dishwasher or someone to help with prep, etc., but that’s real life for a lot of us.
I reiterate, not a kitchen novice. So, when I read this recipe calling for “2 c. quinoa,” I assume that means dry. I may be wrong, but I believe that’s the standard way of writing a recipe. The included instructions for cooking it confirm that assumption. I point this out because the recipe says it yield 5 – 1 c. servings. 2 c. of dry quinoa yields 7.5 c. (or at least mine did), so it’s already 1.5 c. per serving not including the meat, eggs, & beans. The “filling” (I mixed the meat, beans, and eggs) was 5 c. so maybe that is what it is referring too? However, when the whole stack is put together, it is 2.5 c. ea for 5 servings.
Sorry, I hope that doesn’t come across as a grumpy complainer because I really meant it to be constructive. Now that’s out of the way…
Thanks for this great recipe! I will be adding it to my regular rotation. I meal prep, and breakfast recipes are the biggest struggle! I used ground pork sausage b/c we raise our own so that’s what I had. 2 tbsp. adobo ole spice blend (probably could have used just a bit more). I left out the salt originally b/c there’s a lot in that spice blend but had to add it at the end. I mixed the meat, eggs, & beans together. I put 1.5 c. quinoa & 1 c. meat mixture per bowl then added just under 1 oz. pepperjack cheese to each. I think next time I’ll reduce the quinoa to 1 c. / bowl because I went from starving to stuffed.
Although I thought it was delicious, I felt like it needed just a little something that I couldn’t put my finger on. Next time I think I’ll try adding tomatoes.