Ground Turkey Breakfast Hash with Eggs

A hearty, protein-packed skillet hash of seasoned ground turkey and sautéed vegetables, topped with perfectly cooked eggs for a simple, savory, low-carb meal that’s great any time of day.

This savory turkey and vegetable breakfast hash is a hearty, one-skillet meal packed with lean protein, colorful sautéed peppers, onions, and zucchini, all seasoned with smoky paprika, cumin, and garlic for bold flavor. The browned ground turkey and tender veggies crisp slightly in the pan before eggs are nestled on top and cooked to your liking, creating rich, runny yolks that tie everything together. Finished with fresh herbs and optional avocado or hot sauce, it’s a wholesome, low-carb dish that’s satisfying enough for breakfast, lunch, or dinner.

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Fresh
1 lb ground turkey
4 large eggs
1 cup bell pepper, diced (any color)
½ cup yellow onion, diced
1 cup zucchini
2 cloves garlic, minced
1 tbsp fresh parsley or green onions, chopped

Packaged
2 tbsp olive oil

Seasoning
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt, or to taste
Freshly ground black pepper, to taste
Optional: pinch of red pepper flakes or chili powder

Serving (optional)
Avocado slices
Hot sauce

Preparation

  • Dice the bell pepper, onion, and zucchini into small, even pieces.
  • Mince the garlic.
  • Chop the parsley or green onions for garnish.
  • Crack the eggs into separate small bowls if you want easier placement later.

Cooking

  • Heat olive oil in a large skillet over medium-high heat.
  • Add the ground turkey and cook, breaking it apart, until browned and fully cooked. Lightly season with salt and pepper, then transfer to a plate.
  • Add more oil to the same skillet and sauté the onion and bell pepper until softened and lightly caramelized.
  • Stir in the zucchini and cook until tender.
  • Add the garlic and cook briefly until fragrant.
  • Return the cooked turkey to the pan and sprinkle in the smoked paprika, cumin, garlic powder, salt, pepper, and any optional chili flakes.
  • Stir well and cook a few minutes so the flavors meld and the mixture lightly crisps in spots.
  • Reduce heat to medium-low and create small wells in the hash.
  • Crack an egg into each well, cover the skillet, and cook until the whites are set and the yolks reach your preferred doneness.

Serving

  • Remove from heat and sprinkle with parsley or green onions.
  • Divide into bowls or plates.
  • Top with avocado slices or hot sauce if desired.
  • Serve warm.