Ground Turkey Egg Skillet

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

Cooking the Turkey and Vegetables
Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat. Add ½ cup diced yellow onion and cook for 2–3 minutes until it begins to soften. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant. Add 1 lb ground turkey, breaking it apart with a spatula, and cook until browned and fully cooked through, about 5–7 minutes. Season the mixture with 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon salt, black pepper to taste, and the optional pinch of red pepper flakes or chili powder.

Adding the Vegetables
Once the turkey is cooked, add 1 cup diced bell pepper and 1 cup diced zucchini to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite. Taste and adjust seasoning if needed.

Cooking the Eggs
Push the turkey and vegetable mixture to one side of the skillet or remove it temporarily to a plate. Add the remaining 1 tablespoon olive oil to the empty side of the pan and crack in 4 large eggs. Cook the eggs to your preference—either scrambling them gently or leaving them whole for a fried-style finish.

Combining and Serving
Mix the eggs into the turkey and vegetable mixture or serve them on top, depending on your preference. Sprinkle with 1 tablespoon chopped fresh parsley or green onions for a fresh finish. Serve hot with optional avocado slices and a drizzle of hot sauce for added flavor and richness.