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Tex-Mex Protein Breakfast Bowls

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A hearty and colorful breakfast bowl filled with roasted potatoes, seasoned chicken, and soft scrambled eggs, perfect for quick meal prep.

Ingredients

Scale
  • 2 lbs lean ground chicken (or turkey)
  • 2 tbsp taco seasoning (or homemade blend)
  • 1 tbsp olive oil
  • 2 bell peppers (red & yellow), diced
  • 1 poblano pepper, chopped
  • 1 large onion, diced
  • 1.5 lbs baby potatoes, chopped into chunks
  • Salt & pepper to taste
  • 16 large eggs
  • 1/4 cup milk (optional, for fluffier eggs)

Instructions

  1. Preheat oven to 425°F and roast potatoes tossed with olive oil, salt, and pepper for 25–30 minutes.
  2. Add diced bell peppers, onion, and chopped poblano to the baking sheet for the last 10 minutes of roasting so they soften without losing color.
  3. Heat a skillet, add a bit of olive oil, then cook ground chicken seasoned with taco seasoning until browned and cooked through.
  4. Whisk eggs with milk if using, then scramble in a pan over low heat until just set and soft.
  5. Divide roasted potatoes, roasted veggies, cooked meat, and scrambled eggs evenly into 8 containers for meal prep.
  6. Top with optional salsa, cilantro, or cheese when serving.

Notes

For a crunchy touch, add corn chips or toasted pepitas when serving. Store in airtight containers for up to four days.

Nutrition

Find it online: https://voxrecipes.com/tex-mex-protein-breakfast-bowls/