Tex Mex Protein Breakfast Bowls
Roasted baby potatoes, peppers, taco spiced ground chicken, and fluffy scrambled eggs divided into meal prep bowls.
Equipment
- Rimmed Baking Sheet
- Large skillet
- Large nonstick skillet
- Meal prep containers
Ingredients
Main Ingredients
- 2 lb lean ground chicken or turkey
- 2 tbsp taco seasoning low sodium or homemade
- 3 tbsp olive oil divided: 2 tbsp for roasting, 1 tbsp for the chicken
- 2 bell peppers 1 red and 1 yellow, diced
- 1 poblano pepper chopped
- 1 large onion diced
- 1 ½ lb baby potatoes cut into 1/2 inch chunks
- ½ tsp black pepper
- 16 large eggs
- ¼ cup milk optional, use plant based milk for dairy free
Instructions
Cooking
- Heat the oven. Heat to 425 degrees F and line a large rimmed baking sheet with parchment paper. Roast the potatoes. Toss 1 1/2 pounds of potato chunks with 2 tablespoons oil and 1/2 teaspoon pepper, spread in one layer, and roast 25 to 30 minutes, stirring once, until golden.
- Add the peppers and onion. With 10 minutes left, scatter the bell peppers, poblano, and onion over the potatoes and return the pan to the oven. Brown the chicken. In a large skillet, heat 1 tablespoon oil over medium heat, add the chicken and taco seasoning, and cook 8 to 10 minutes until browned and 165 degrees F inside.
- Beat the eggs. Whisk 16 eggs with 1/4 cup milk until no streaks remain.
- Soft scramble. Cook in two batches in a nonstick skillet over medium low heat for 3 to 4 minutes each, stirring gently, until just set but still soft.
- Portion the bowls. Divide the potatoes and vegetables, chicken, and eggs among 8 containers.
- Cool before sealing. Let the bowls cool uncovered until the steam stops, then seal and refrigerate within 2 hours.
Notes
Substitutions: Use ground turkey in place of chicken, and plant based milk or no milk for a dairy free version.
Tips: Spread the potatoes in one layer, scramble the eggs gently, and keep toppings separate.
Storage: Refrigerate for up to 4 days and reheat until steaming hot (165 degrees F).