Tex-Mex Protein Breakfast Bowls
Hearty and filling Tex-Mex Protein Breakfast Bowls filled with roasted potatoes, seasoned ground chicken, scrambled eggs, and colorful veggies, perfect for meal prep and busy mornings.
Ingredients
Main Ingredients
- 2 lbs lean ground chicken (or turkey)
- 2 tbsp taco seasoning (or homemade blend) Add more for extra flavor.
- 1 tbsp olive oil For roasting and cooking.
- 2 bell peppers (red & yellow), diced Feel free to use leftover or any other variety.
- 1 poblano pepper, chopped
- 1 large onion, diced
- 1.5 lbs baby potatoes, chopped into chunks Cut larger for more bite or smaller for crispier.
- Salt & pepper to taste
- 16 large eggs For a fluffier texture, add milk.
- 1/4 cup milk (optional) Incorporate for fluffier scrambled eggs.
Instructions
Roasting the Vegetables
- Preheat oven to 425°F (220°C).
- Roast potatoes with olive oil, salt, and pepper for 25-30 minutes, turning once halfway.
- Add bell peppers, onion, and poblano for the last 10 minutes of roasting.
Cooking the Chicken
- In a skillet on medium-high heat, add olive oil and then the ground chicken.
- Cook until browned, adding taco seasoning and breaking the chicken into smaller pieces.
Scrambling the Eggs
- Whisk eggs with milk and scramble in a pan until just set, keeping them slightly soft.
Assembling the Bowls
- Divide roasted veggies, meat, and eggs into 8 containers, layering potatoes on the bottom, meat in the middle, and eggs on top.
Finishing Touches
- Top with optional salsa, cilantro, or cheese when serving.
- Reheat as needed before serving.
Notes
Store in airtight containers in the fridge for up to 4 days. For freezing, wrap tightly in freezer-safe containers for up to 3 months. Reheat in skillet or oven for the best texture.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 32gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
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