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Southwest Turkey Breakfast Stacks in jar with cheese pull.

Southwest Turkey Breakfast Stacks


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • 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!


Scale

Ingredients

  • 2 cups quinoa and/or brown rice
  • 1 lb. ground turkey
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 12 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

  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 1/2 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.

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!

  • Category: Breakfast
  • Cuisine: American

Keywords: turkey breakfast stacks, spicy turkey and eggs breakfast, quinoa and eggs breakfast