Southwest Turkey Breakfast Stacks

• quinoa and/or brown rice2 cup
• . ground turkey↗1
• olive oil↗1 tablespoon
• chopped onion0.5 cup
• southwestern seasoning (I used a pre-made mix, and also a little extra chili powder)↗1
• a generous pinch of salt
• eggs, beaten↗6
• fresh cilantro↗0.5 cup
• shredded Sargento Artisan Blends Shredded Mozzarella & Provolone Cheese1.5 cup
• can black beans, rinsed and drained↗1

Step-by-step instructions

1. 1

   QUINOA: Cook the quinoa or brown rice.

2. 2

   TURKEY AND EGGS: Brown the turkey with olive oil, onion, seasoning, and salt. When turkey is fully cooked and a deep golden brown color, remove from heat and add the eggs, stirring continuously to create smooth, creamy, scrambled eggs mixed with the meat. Stir in the cilantro and 1/2 cup of the cheese.

3. 3

   LAYER: Layer quinoa/brown rice, turkey egg mixture, black beans, and remaining cheese in jars. Store in the refrigerator for up to 4 days. When ready to eat, heat for 1-2 minutes in the microwave and serve either on its own or in a tortilla as a breakfast burrito or breakfast tacos. Add salsa, hot sauce, or avocado for serving.