Tex-Mex Protein Breakfast Bowls
Start your day off with a nutritious burst of flavor in these Tex-Mex Protein Breakfast Bowls, loaded with protein from ground chicken and eggs, along with colorful veggies.
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.
Notes
For extra flavor, top with fresh salsa, a sprinkle of cilantro, or shredded cheese. Can add avocado or hot sauce for an extra kick. Store in airtight containers in the fridge for up to 4 days or freeze for longer.