why make this recipe
This bowl gives a strong protein start to your day. It mixes lean meat, eggs, and roasted potatoes for long energy. If you like easy breakfast ideas, see more breakfast recipes to get more simple meals.
introduction
This Tex-Mex Protein Breakfast Bowls recipe is easy to make and easy to eat all week. You can cook most parts ahead and pack them into containers. For another make-ahead breakfast idea, try these all-in-one breakfast biscuits.
how to make Tex-Mex Protein Breakfast Bowls
Make the roasted potatoes, cook the seasoned chicken, and scramble the eggs. Mix and pack the bowls so you can grab one each morning. You can use the same bowl-style meal idea as in crispy katsu bowls for a fast and balanced meal.
Ingredients :
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)
Directions :
- 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 8 containers.
- Top with optional salsa, cilantro, or cheese when serving.
how to serve Tex-Mex Protein Breakfast Bowls
Warm one bowl in the microwave for 1–2 minutes, or reheat in a pan. Add salsa, avocado, cilantro, or a little cheese. Serve with a lime wedge if you like a bright taste.
how to store Tex-Mex Protein Breakfast Bowls
Cool all parts before you pack them. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze parts without avocado or fresh toppings for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Tex-Mex Protein Breakfast Bowls
- Cut potatoes in even pieces so they cook at the same time.
- Cook the chicken well and drain any extra liquid.
- Use milk in the eggs for a softer scramble.
- Let food cool before sealing containers to keep them fresh longer.
variation (if any)
- Swap ground chicken for ground turkey or beef.
- Use sweet potatoes instead of baby potatoes.
- Make it vegetarian by using black beans or crumbled tofu with taco seasoning.
- Add different spices or more peppers for extra heat.
FAQs
Q: How many bowls does this recipe make?
A: This recipe makes eight meal-size bowls.
Q: Can I use frozen potatoes?
A: Yes. Thaw and pat dry, then roast until crispy.
Q: Can I skip the milk in the eggs?
A: Yes. Milk is optional. The eggs will still be good without it.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze cooked meat and potatoes in portioned containers, but add fresh toppings when you serve.
Q: Can I use pre-made taco seasoning?
A: Yes. Store-bought taco seasoning works fine and saves time.
Conclusion
For more Tex-Mex bowl ideas and variations, see this similar Tex-Mex Breakfast Bowls – Stephanie Kay Nutrition recipe that shows other ways to build the bowl. You can also compare a fresh take on the dish at Tex-Mex Breakfast Bowls – Cookie and Kate.
Print
Tex-Mex Protein Breakfast Bowls
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: High Protein
Description
Start your day with a hearty and protein-packed Tex-Mex breakfast bowl, featuring lean meat, veggies, and scrambled eggs.
Ingredients
- 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 8 containers.
- Top with optional salsa, cilantro, or cheese when serving.
Notes
For added flavor, serve warm with salsa, avocado, cilantro, or cheese. Store in airtight containers for freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking & Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 350mg
Keywords: breakfast, Tex-Mex, protein, meal prep, bowls