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