Start your day off right with a burst of flavor and energy! The Tex-Mex Protein Breakfast Bowls are perfect for a nutritious breakfast that is easy to prepare. Packed with protein from lean ground chicken and eggs, these bowls are loaded with colorful veggies and spices that give a delicious twist to your morning routine.
Why Make This Recipe
This recipe is not only hearty and satisfying, but it also sets you up for success throughout the day. The mix of protein, healthy fats, and carbohydrates from the potatoes and veggies keeps you full and energized. Plus, you can meal prep these bowls ahead of time, making mornings stress-free and delicious!
How to Make Tex-Mex Protein Breakfast Bowls
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 (220°C). Roast the baby potatoes with olive oil, salt, and pepper for 25–30 minutes.
- Add the bell peppers, onion, and poblano for the last 10 minutes of roasting.
- Meanwhile, cook the ground chicken in a pan with olive oil and taco seasoning until browned.
- In another bowl, whisk the eggs with milk and scramble them in a pan until just set.
- Divide the roasted veggies, cooked chicken, and scrambled eggs evenly into 8 containers.
- Top with optional salsa, cilantro, or cheese when serving.
How to Serve Tex-Mex Protein Breakfast Bowls
Serve these bowls warm for a comforting breakfast or lunch. They can be topped with fresh salsa, a sprinkle of cilantro, or shredded cheese to enhance the flavors. Enjoy with a side of avocado or some hot sauce for an extra kick!
How to Store Tex-Mex Protein Breakfast Bowls
Store the prepared bowls in airtight containers in the fridge for up to 4 days. You can also freeze them for longer storage. Just make sure to reheat them thoroughly before eating.
Tips to Make Tex-Mex Protein Breakfast Bowls
- Feel free to swap out the veggies based on what you have on hand. Spinach, zucchini, and corn also work well.
- Adjust the spice level by adding more or less taco seasoning.
- For added crunch, consider sprinkling some tortilla chips on top before serving.
Variation
You can easily turn this recipe into a vegetarian option by using black beans or chickpeas instead of ground chicken. Just season them similarly for that classic Tex-Mex flavor!
FAQs
Q1: Can I use other proteins for this recipe?
A1: Yes! You can substitute ground turkey, beef, or even a plant-based protein for a different twist.
Q2: How can I make this recipe more flavorful?
A2: Try adding more spices like cumin or chili powder, or incorporating some fresh lime juice for brightness.
Q3: Can I make these bowls ahead of time?
A3: Absolutely! These bowls are great for meal prep. Just make sure to store them in the fridge and reheat when ready to eat.
Now you’re ready to whip up tasty Tex-Mex Protein Breakfast Bowls that will fuel your day with flavor and nutrition! Enjoy your delicious creation!
Tex-Mex Protein Breakfast Bowls
Ingredients
For the protein and veggies
- 2 lbs lean ground chicken (or turkey) Can substitute with other proteins
- 2 tbsp taco seasoning (or homemade blend) Adjust spice level as desired
- 1 tbsp olive oil
- 2 pieces bell peppers (red & yellow), diced Feel free to swap out with other veggies
- 1 piece poblano pepper, chopped
- 1 large onion, diced
- 1.5 lbs baby potatoes, chopped into chunks
- to taste Salt & pepper
For the eggs
- 16 large eggs
- ¼ cup milk (optional, for fluffier eggs) Omit for dairy-free version
Instructions
Roasting the vegetables
- Preheat oven to 425°F (220°C).
- Roast the baby potatoes with olive oil, salt, and pepper for 25–30 minutes.
- Add the diced bell peppers, onion, and poblano for the last 10 minutes of roasting.
Preparing the protein
- Meanwhile, cook the ground chicken in a pan with olive oil and taco seasoning until browned.
Cooking the eggs
- In another bowl, whisk the eggs with milk and scramble them in a pan until just set.
Assembling the bowls
- Divide the roasted veggies, cooked chicken, and scrambled eggs evenly into 8 containers.
- Top with optional salsa, cilantro, or cheese when serving.
