It has been a while since I have posted a recipe but lately I have just felt uninspired in the kitchen! I’m not sure if it’s the weather (lately it’s been cold and windy) or I’ve just been preoccupied with school work but most of the things that I have cooked have not been worth writing about! I never want to post a recipe just for the sake of posting something so I decided not to worry or stress out about it and wait for a worthwhile recipe to pop in my head. It wasn’t until last week when I looked in the fridge wondering what to make for supper that this recipe was created, and I’m pretty pumped to share it.
Trevor and I both thought it was a hit and it was the perfect meal for a Wednesday night when we both had things going on after supper. It could even be made for breakfast since that’s basically what it is with the turkey bacon and eggs. As usual, I threw in lots of vegetables to make it as healthy as possible and it took about 30 minutes to make.
Serves 2 hungry people, plus enough for 2 lunches
Egg and Turkey Skillet
1 lb. ground turkey
5 slices turkey bacon, chopped into small pieces
1 red pepper, diced
1 small onion, diced
1 tsp. oregano
1 tsp. garlic powder
1 1/2 cups cooked quinoa
1 big handful of spinach
1 cup salsa
1 cup grated cheese
Hot sauce (optional, but necessary in my opinion!)
Pre-heat oven to 350 F.
In a large cast iron skillet or frying pan that can go in the oven, add ground turkey and stir occasionally until cooked. Add pepper, onion, oregano, turkey bacon and garlic powder and stir until vegetables are soft, about 5-6 minutes. Add in quinoa, spinach, and salsa and stir until everything is combined. Top with cheese and create 4 little holes with a spoon. Gently crack the eggs into the holes and transfer skillet into oven.
Depending how you like your eggs will determine the time in the oven. I baked mine for about 7 minutes for runny eggs.
*If you are tight for time, scramble the eggs into the turkey mixture instead of baking them in the oven.