These low-carb, high-protein ground turkey breakfast bowls have over 30 grams of protein per serving. They can be divided into individual containers for easy meal prep for the week or enjoyed right away for a protein-packed breakfast. Like always,
I'm not here to judge, but if you eat 2 servings, that's over 60 grams of protein!
Need to change up your protein? Try my beef high-protein breakfast bowl next!
Ingredients You'll Need
- Ground turkey: You will need one pound of ground turkey. It can be dark meat or ground turkey breast.
- Spices: Minced garlic, smoked paprika, and whole fennel give that signature "sausage" flavor.
- Bell pepper: Use any color you prefer.
- Olive oil: Or use any heart-healthy cooking oil.
- Fresh spinach: Buy prewashed, baby spinach that comes in a bag to make your life easier. You will need 4 packed cups of it.
- Fresh basil: Gives it so much fresh flavor.
Do you like your eggs scrambled? Try my high-protein scrambled eggs made with a secret ingredient that gives your eggs 28 grams of protein!
How to Make Ground Turkey Protein Bowls
Start by heating a skillet over medium heat. Once heated, drizzle in the olive oil to coat the bottom of the pan ( about 2 tablespoons). Add the ground turkey, red bell pepper, garlic, and spices. Stir-fry until the turkey is fully cooked.
Stir in the fresh spinach and basil. Cook just until the spinach wilts.
Cook your eggs just the way you like.
Assemble the protein bowls by adding the seasoned ground turkey to the bottom of the bowl, and placing the egg(s) on top, followed by fresh basil and sliced avocado.
Spicy Tip
Add diced jalapeño when cooking the ground turkey for a spicy kick.
I am so excited for you to try these healthy ground turkey breakfast bowls! Let us know how they turned out in the comments...Did you swap basil for cilantro? Let us know!
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High Protein Ground Turkey Breakfast Bowls
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Looking for a quick, healthy, and high-protein breakfast? These Ground Turkey Breakfast Bowls are easy to make and packed with nutrients. Perfect for meal prep or a busy morning!
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon fennel seed
- 1 teaspoon sea salt
- Ground black pepper to taste
- 4 cups fresh baby spinach
- ⅓ cup fresh basil, packed, lightly chopped
- 4 eggs
- 1 avocado, pit removed, sliced
Instructions
1.) Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, bell pepper, garlic, smoked paprika, fennel seed, salt, and pepper. Use a spoon or spatula to break up the turkey as it cooks. Cook the ground turkey until it is no longer pink, about 10 to 15 minutes.
2.) Although ground turkey is lean, it can still release some fat during cooking. If there is a significant amount of fat in the skillet, carefully tilt the skillet and use a spoon to remove the excess fat. Alternatively, you can soak up the excess fat with a paper towel or turn up the heat and stir-fry until the juices evaporate.
3.) Next, add the fresh spinach and basil to the skillet. Stir and cook until the spinach has wilted. Once wilted, turn off the heat and set aside while you prepare the eggs.
4.) For sunny-side-up eggs, heat olive oil in a separate non-stick skillet over medium-low heat. The heat should be gentle; avoid overheating the pan. Crack the egg directly into the skillet, being careful not to break the yolk. Cook the egg undisturbed until the whites are set and the yolk is still runny, which should take about 3 to 5 minutes. Season with salt and pepper.
5.) To assemble your protein bowl, start with the ground turkey on the bottom, place the sunny-side-up eggs on top, and finish with sliced avocado. Optionally, garnish with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, high-protein
- Method: Stovetop
- Cuisine: American
Kimberly says
Great recipe. I added tomatoes and cheese to mine. It was so delicious.
Torrie says
I added mushrooms. Soooo goood. This is definitely going into my weekly rotation. Thanks for the recipe!