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–+ servings

Tex-Mex Protein Breakfast Bowls

A hearty and nutritious dish combining roasted veggies, seasoned ground chicken, and fluffy scrambled eggs, perfect for breakfast or any mealtime.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Bowls
  • 2 lbs lean ground chicken (or turkey) Can substitute with turkey.
  • 2 tbsp taco seasoning Use store-bought or homemade.
  • 1 tbsp olive oil For roasting and cooking.
  • 2 pieces bell peppers (red & yellow), diced
  • 1 piece poblano pepper, chopped
  • 1 large onion, diced
  • 1.5 lbs baby potatoes, chopped into chunks
  • to taste Salt & pepper
  • 16 large eggs
  • 1/4 cup milk (optional) For fluffier eggs.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a large bowl, toss the chopped baby potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes.
  3. After 20 minutes of roasting, toss in the diced bell peppers, onion, and chopped poblano.
Cooking
  1. In a skillet, heat a bit of olive oil over medium heat. Add the ground chicken along with the taco seasoning, cooking until browned, about 8-10 minutes.
  2. In another bowl, whisk together the eggs and milk (if using). Cook them in a non-stick pan over medium heat until just set and still tender.
Assembly
  1. Divide the roasted veggies, chicken, and eggs evenly into 8 bowls.
  2. Serve with toppings such as salsa, fresh cilantro, or cheese.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 45gFat: 15gSaturated Fat: 4gSodium: 700mgFiber: 5gSugar: 3g

Notes

Store leftovers in airtight containers in the fridge for up to 4 days. For freezing, keep eggs separate. Reheat in the microwave or on the stove.

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