Breakfast Burrito Bowl

Preheat oven to 400 degrees. Prep an extra large sheet pan and line with parchment paper. Spray generously with cooking spray.

Add the shredded hash browns and then add olive oil, garlic powder, smoked paprika, kosher salt, and a few turns of freshly cracked pepper. Toss the hash browns together well spread evenly into one layer.

Bake the hash browns for about 26-27 minutes, rotating the pan once about half way through, until the underneath of the hash browns are golden and crispy. Set aside until ready to serve or prep the breakfast burrito bowls.

Heat a large skillet over medium-high heat and spray with olive or avocado oil cooking spray. When it's hot add ground turkey. Season with a pinch of salt and pepper. Break apart with spatula while it cooks.

When the meat has cooked through add taco seasoning and stir it together for about a minute to toast up the seasonings so they have even more flavor. Add water and tomato sauce to the skillet. Bring to a gentle boil then reduce to a simmer and cook for 5 minutes.

In a bowl add eggs, salt, and pepper. Whisk together really well.

Heat a large pan (preferably non-stick) over medium heat. Spray generously with cooking spray.

When the pan is warm reduce heat to low and slowly add eggs in. With a rubber spatula slowly move the eggs around while they begin to harden and cook. Continue to gently push and stir them around the pan until all of the eggs are cooked. This can take up to five minutes depending on size of pan so be patient with them.

Add 1/2 cup of hash browns, heaping 1/2 cup for turkey taco meat, and about 1/2 cup of eggs to each container or bowl. Top with desired toppings. Serve immediately or place in meal prep containers.