This breakfast skillet is easy to make and will help you change things up from your everyday ho-hum scrambled egg.
High in protein and grain-free, this warm and hearty meal will satisfy those of you who like to start the day out lower in carbs.
The addition of diced zucchini to the skillet offers nutrients, and more low-carb veggies like arugula can be wilted in before adding the eggs.
Just look at how appealing eggs are when they are nestled into a skillet full of yum!
Add some cilantro to the top, and enjoy.
Gluten-free, grain-free, dairy-free, and delicious! 

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Zucchini Turkey Breakfast Skillet
Prep time
Cook time
Total time
Serves: 4
  • 1½ tsps Coconut Oil
  • 1 lb Organic Ground Turkey
  • 2 Zucchini (large, finely diced)
  • 1 cup Organic Salsa
  • 3 Egg
  • 1 tsp Sea Salt
  • Black Pepper (to taste)
  1. Add the coconut oil to a large skillet and place over medium heat.
  2. Cook the ground turkey, breaking it up as it cooks through. Add salt and pepper. Once it starts to brown, stir in the zucchini. Continue to saute until the zucchini has softened (about 3 - 5 minutes).
  3. Add the salsa to the skillet and incorporate into turkey.
  4. Use a spoon to create pockets for the eggs. Crack an egg into each pocket, season with the salt and pepper, and cover the skillet with a lid. Let the eggs cook until done to your liking (3 to 5 minutes).
  5. Divide onto plates and add more sea salt and black pepper if needed and optional toppings (see notes) Enjoy!
Different Toppings Top with sriracha for heat; diced avocado, feta, or plain full fat yogurt for creaminess; or cilantro for freshness.

Make It Vegetarian Use cooked lentils instead of ground turkey.

No Salsa Use crushed canned tomatoes or fresh chopped tomatoes and cook in some diced onion and bell peppers instead.

Prep Hacks In advance, cook the turkey and zucchini and pop the whole skillet in the fridge. Pull it out in the morning and resume cooking with the salsa and eggs!


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