Description
A wholesome and simple recipe for Tex-Mex Protein Breakfast Bowls, featuring roasted potatoes, seasoned ground chicken, and scrambled eggs, perfect for 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
- Preheat oven to 425°F and roast potatoes with olive oil, salt, and pepper for 25-30 minutes.
- Add bell peppers, onion, and poblano for the last 10 minutes of roasting.
- Cook ground chicken with olive oil and taco seasoning until browned.
- Whisk eggs with milk and scramble in a pan until just set.
- Divide roasted veggies, meat, and eggs evenly into containers.
- Top with optional salsa, cilantro, or cheese when serving.
Notes
Store components separately when possible for freshness. This recipe is forgiving, and flavors often meld beautifully after resting.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 370mg