Hey there! If you’re anything like me, you love starting your day with something tasty that doesn’t take forever to make. Well, you’re in for a treat with this Tex-Mex Breakfast Bowl! It’s got everything – quinoa, taco-seasoned turkey, creamy avocado, and a perfectly fried egg. The best part? You can whip it up in just 15 minutes! Whether you’re rushing out the door or enjoying a slow morning, this bowl’s got your back.
Try my Mexican Black Bean and Corn Salad with Crispy Tortilla Strips recipe.
Why You’ll Love This Recipe
→ Quick & Easy: Ready in just 15 minutes, perfect for busy mornings or lazy brunches.
→ Flavor-Packed: Taco-seasoned turkey, creamy avocado, and zesty salsa give this bowl a serious flavor boost.
→ Healthy & Satisfying: Loaded with protein, healthy fats, and all the good stuff to keep you full and energized.
→ Customizable: Make it your own! Swap turkey for beef or tofu, or add your favorite toppings.
→ Meal Prep Friendly: Cook everything ahead of time and just assemble when you’re ready to eat.
Try my Broiled Mexican Corn on the Cob (Street Style) recipe.
What you’ll need to make Tex-Mex Breakfast Bowl
Quinoa: The base of this bowl! It’s a healthy grain that’s packed with protein and super easy to cook. Plus, it soaks up all those Tex-Mex flavors beautifully.
Lean Ground Turkey: A lighter alternative to beef, but just as tasty! Seasoned with taco spices, it gives the bowl that classic Tex-Mex vibe without the extra fat.
Taco Seasoning: This is where all the flavor magic happens! A blend of spices like cumin, paprika, and chili powder to bring the heat and depth to the turkey.
Eggs: Fried just the way you like ‘em, eggs add an extra layer of protein and richness to the bowl. Plus, who doesn’t love a good runny yolk?
Avocado: Creamy and delicious, avocado balances out the spices and adds that satisfying, buttery texture we all love.
Salsa: A little spoonful of salsa goes a long way! It brings freshness and a bit of tang that ties all the flavors together.
Green Onions & Cilantro: The perfect fresh toppings! These herbs add a bit of crunch and brightness, making every bite more exciting.
Lime Wedges: A squeeze of lime at the end brings all the flavors to life, adding just the right amount of zing.
| Ingredients (Serves: 4) |
|---|
| – 3.2 oz (90g) dry quinoa |
| – 1 lb (450g) lean ground turkey |
| – 4 eggs |
| – 1 avocado, mashed |
| – 4 tbsp salsa |
| – 1 green onion, sliced |
| – 1 tbsp cilantro, chopped |
| – lime wedges, to serve |
What you’ll need to do
Time required: 15 minutes
1| First things first, let’s cook up that quinoa! Follow the package instructions, and you’ll be good to go.
2| While that’s happening, heat a teaspoon of olive oil in a non-stick pan over medium heat. Toss in the ground turkey and taco seasoning, giving it a good mix. Let it cook through, then set it aside. In the same pan, fry your eggs just how you like ‘em!
3| Time to build your bowls! Divide the cooked quinoa, turkey, and mashed avocado evenly into 4 bowls. Top each with a spoonful of salsa and a fried egg. Sprinkle on some green onions and cilantro, then squeeze a lime wedge over for that zesty finish. Dig in and enjoy!
Glycemic Index: 47 (low) Glycemic Load: 11 (moderate)
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Some possible substitution and improvisation ideas for the recipe
Here are some substitution and improvisation ideas to switch things up with the Tex-Mex Breakfast Bowl:
1| Swap Quinoa: Not a quinoa fan? No problem! You can easily substitute it with brown rice, cauliflower rice, or even farro for a different texture and flavor.
2| Alternative Protein: If ground turkey isn’t your thing, try ground chicken, beef, or even plant-based crumbles for a vegetarian option. Want a boost of flavor? Try adding chorizo!
3| Dairy Boost: Add a sprinkle of shredded cheese like cheddar or cotija on top for a rich, cheesy finish. Greek yogurt or sour cream also make great toppings.
4| Add Some Heat: Spice things up by adding jalapeños, hot sauce, or a sprinkle of crushed red pepper for a kick of heat.
5| More Veggies: Throw in some sautéed bell peppers, spinach, or black beans to bulk it up with more nutrients and color.
6| Avocado Alternatives: If you’re out of avocado, try using guacamole or a dollop of hummus for that creamy texture.
7| Egg Prep: Switch up your egg game by scrambling them, poaching, or even making a soft-boiled egg if you prefer!
This recipe is super flexible, so feel free to play around with whatever you have in your fridge!
Try my Mexican Scramble recipe.
Some useful tips for the recipe
Here are some useful tips to make the most of your Tex-Mex Breakfast Bowl:
1| Perfectly Cooked Quinoa: Rinse your quinoa before cooking to remove any bitterness. For extra flavor, cook it in vegetable or chicken broth instead of water.
2| Tasty Turkey: For juicier turkey, don’t overcook it. Sauté until just cooked through and tender. Adjust the taco seasoning to your taste for the perfect level of spice.
3| Fried Egg Tips: Use a non-stick pan and a bit of oil to cook your eggs. For a runny yolk, cook over medium heat and cover the pan with a lid to help the top set without flipping.
4| Fresh Avocado: To prevent browning, mash your avocado just before serving. If you need to store it, squeeze a bit of lime juice on top to keep it fresh.
5| Adjust the Spice: If you prefer a milder bowl, reduce the taco seasoning or use a mild version. For extra heat, add a sprinkle of cayenne pepper or diced jalapeños.
6| Keep It Fresh: Assemble the bowl just before serving to keep the ingredients fresh and vibrant. Store cooked components separately and combine them right before eating.
7| Add Crunch: For added texture, consider topping your bowl with some crushed tortilla chips or a handful of fresh greens.
8| Make It Your Own: Feel free to customize your bowl with additional veggies like bell peppers or black beans, or swap out ingredients based on your preferences.
9| Meal Prep: Prepare the quinoa and turkey in advance for a quick and easy breakfast throughout the week. Store in airtight containers for up to 4 days.
10| Garnish: Don’t forget the lime wedges! A squeeze of lime adds a zesty punch that brightens up all the flavors in the bowl.
Try my Easy Chili Con Carne recipe.
Some serving suggestions
Here are some great serving ideas to take your Tex-Mex Breakfast Bowl to the next level:
→ Tortilla Wrap: Turn this bowl into a hearty breakfast wrap! Scoop the ingredients into a warm tortilla and enjoy on the go.
→ Lettuce Wraps: For a lighter option, serve the bowl fillings in large lettuce leaves like romaine or iceberg for a crunchy, low-carb wrap.
→ With Toast: Pair your bowl with a side of toasted sourdough or whole wheat bread for an extra bite of crunch.
→ Taco Style: Scoop the ingredients into small taco shells for a fun twist on a classic breakfast taco.
→ Topped with Cheese: Sprinkle shredded cheese, like cheddar or cotija, over your bowl for extra richness, or melt it under the broiler for a crispy finish.
→ Nacho Style: Serve with a side of tortilla chips for a crunchy contrast, or crumble chips on top for a fun nacho-style twist.
→ Side Salad: Add a light, refreshing side salad with greens, tomatoes, and a squeeze of lime for a balanced meal.
These serving ideas will bring variety and extra flair to your Tex-Mex Breakfast Bowl!
Try my Breakfast Tacos recipe.
Some storage suggestions
Here are some handy storage options for your Tex-Mex Breakfast Bowl:
→ Fridge: Store the cooked components (quinoa, turkey, and eggs) in separate airtight containers in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, just reheat the turkey and quinoa, then top with fresh avocado and salsa.
→ Freezer: You can freeze the ground turkey and quinoa in individual portions for up to 3 months. Just thaw overnight in the fridge and reheat when you’re ready to assemble your bowl. Avoid freezing the eggs and avocado, as they don’t hold up well after thawing.
→ Meal Prep: If you’re prepping for the week, assemble the bowls in individual containers without the avocado and salsa. Add those fresh when you’re about to dig in to keep things tasting vibrant.
These options will help you enjoy your Tex-Mex Breakfast Bowl anytime!
Try my Chipotle Shrimp Tacos with Avocado-Mango Salsa recipe.
And there you have it! My Tex-Mex Breakfast Bowl is quick, hearty, and full of flavor – perfect for kicking off your day with a bang. I love how customizable it is too, so feel free to get creative with your toppings. Give it a try, and let me know what you think! Don’t forget to squeeze that lime for the finishing touch – trust me, it makes all the difference. Happy eating!
Recipe Card
Tex-Mex Breakfast Bowl
Craving a quick & tasty breakfast? 🥚🍴 My Tex-Mex Breakfast Bowl is bursting with flavors – taco turkey, mashed avocado, and a zesty fried egg on top!
Ingredients
Instructions
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Step 1:
Cook the quinoa according to package instructions.
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Step 2:
Heat 1 tsp. olive oil in a non-stick skillet over medium heat and add the ground turkey and taco seasoning. Mix to combine and sauté until the turkey is cooked all the way through, then remove from the skillet and set aside. In the same skillet, fry the eggs until done to your liking.
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Step 3:
Assemble the breakfast bowls by dividing the cooked quinoa, turkey and mashed avocado equally between 4 bowls. Top each bowl with a tablespoon of salsa and a fried egg, then garnish with green onions and cilantro. Serve immediately with lime wedges.
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Step 4:
Storage: The cooked turkey and quinoa can be stored in individual containers in the refrigerator until you are ready to assemble the bowls, making it perfect for meal prep.
Servings 4
- Amount Per Serving
- Calories 448kcal
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 25g9%
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
