Breakfast Burrito Bowls

Dice 2 medium russet potatoes into 1/2-inch cubes. Place in a microwave-safe bowl, cover with water, and microwave for 4 minutes until slightly tender but not fully cooked.

Drain the potatoes and pat dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Season with salt and pepper to taste. Remove and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add 1 pound of ground turkey and cook for 5-6 minutes, breaking it up with a spatula, until no longer pink.

Sprinkle 2 tablespoons of taco seasoning over the turkey and stir to coat. Add 1/4 cup of water, stir, and simmer for 2-3 minutes until the liquid is absorbed. Remove from heat and set aside.

In a bowl, whisk together 8 large eggs, 2 tablespoons of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. In a non-stick skillet over medium heat, scramble the eggs until just set but still moist, about 3-4 minutes.

Slice 2 avocados, quarter 1 cup of cherry tomatoes, chop 4 green onions, and roughly chop 1/4 cup of cilantro.

To assemble the bowls, divide the crispy potatoes among 5 bowls. Top with the seasoned ground turkey and scrambled eggs.

Add the toppings: cherry tomatoes, avocado slices, shredded cheddar cheese, green onions, and cilantro.

Serve with salsa and sour cream on the side, allowing everyone to add their preferred amount.