Description
Hearty Tex-Mex protein breakfast bowls featuring savory ground chicken, roasted vegetables, and fluffy scrambled eggs for a nutritious start to your day.
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
- Preheat the oven to 425°F. Roast the potatoes with olive oil, salt, and pepper for 25–30 minutes.
- Add the diced bell peppers, onion, and chopped poblano for the last 10 minutes of baking.
- Cook the ground chicken with olive oil and the taco seasoning in a separate pan until browned.
- Whisk together the eggs with milk (if using) and scramble in a pan until just set.
- Divide the roasted veggies, cooked meat, and scrambled eggs into 8 containers.
- Top each bowl with optional salsa, cilantro, or cheese if desired.
Notes
For extra fluffy eggs, consider adding milk. Feel free to mix in seasonal vegetables or adjust protein accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 350mg
Keywords: Tex-Mex, breakfast, protein, meal prep, scrambled eggs
