Preheat the oven to 400°F (200°C). Line an extra-large rimmed baking sheet with parchment paper and generously coat it with cooking spray. If you don't have a large enough pan, use two baking sheets.

Spread the shredded hash browns over the prepared pan. Add the olive oil, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper.

Toss thoroughly until evenly seasoned, then spread the potatoes into a thin, even layer.

Bake for approximately 26–27 minutes, rotating the pan halfway through, until the bottoms and edges are crisp and golden. Set aside.

While the potatoes bake, heat a large skillet over medium-high heat and lightly coat it with cooking spray.

Add the ground turkey and season lightly with salt and pepper. Cook while breaking it into small pieces with a spatula until completely cooked through.

Add 2 tablespoons of taco seasoning. Stir and cook for about 1 minute to toast the spices.

Pour in the tomato sauce and water. Stir well, bring to a gentle boil, then reduce to a simmer and cook for approximately 5 minutes.

For the scrambled eggs, crack the eggs into a large bowl. Season with salt and black pepper and whisk thoroughly.

Heat a large nonstick skillet over medium heat and coat it generously with cooking spray. Reduce the heat to low before adding the eggs.

Pour in the beaten eggs. Using a rubber spatula, gently push and fold them around the pan as they begin to set.

Continue cooking slowly for up to 5 minutes, or until the eggs are softly scrambled and fully cooked.

To assemble each Breakfast Burrito Bowl, add approximately ½ cup crispy hash browns, a heaping ½ cup turkey taco meat, and about ½ cup scrambled eggs.

Serve immediately with your preferred toppings, or allow the components to cool before portioning them into meal-prep containers.