In a non-stick skillet over medium heat, add the ground turkey. Sprinkle in the crushed red pepper, kosher salt, fennel seed, dried oregano, garlic powder, and onion powder. Cook for about 5-7 minutes, breaking it apart with a spatula until the turkey is cooked through and browned.
Once the turkey is cooked, add the diced red bell pepper and minced jalapeño to the skillet. Sauté for an additional 3-4 minutes, allowing the peppers to soften and mingle with the turkey flavors.
In a separate bowl, whisk together the egg whites and whole eggs until fully combined. Pour the egg mixture into the skillet with the turkey and veggies. Stir gently, cooking until the eggs are set and fluffy, about 3-4 minutes.
While the eggs are cooking, warm the whole-wheat tortillas in a separate skillet or microwave until they are soft and pliable.
Place a generous scoop of the egg and turkey mixture onto each tortilla. Top with your favorite toppings, such as avocado, salsa, or fresh cilantro if desired.
Serve the tacos warm and enjoy a delicious and hearty breakfast that’s sure to fuel your day.
