Tex-Mex Protein Breakfast Bowls

why make this recipe

Tex-Mex Protein Breakfast Bowls are a hearty, delicious, and nutritious way to start your day. They are packed with protein from the ground chicken and eggs, along with colorful vegetables that add flavor and vitamins. These bowls are not only filling but also very easy to prepare. You can make them ahead of time, making them perfect for busy mornings.

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:

1. Preheat your oven to 425°F. Roast the baby potatoes tossed with olive oil, salt, and pepper for 25–30 minutes.
2. Add the diced bell peppers, onion, and poblano pepper for the last 10 minutes of roasting.
3. In a skillet, cook the ground chicken with olive oil and taco seasoning until browned and fully cooked.
4. In a bowl, whisk the eggs with milk and scramble them in a pan until just set.
5. Divide the roasted veggies, meat, and eggs evenly into 8 meal prep containers.
6. When serving, you can top the bowls with optional salsa, cilantro, or cheese.

how to serve Tex-Mex Protein Breakfast Bowls

You can serve these bowls hot or warm. They are great for breakfast but can also be enjoyed for lunch or dinner. Add any toppings you enjoy, like salsa or avocado, for extra flavor.

how to store Tex-Mex Protein Breakfast Bowls

Store any leftover bowls in airtight containers in the fridge. They will last for up to 4 days. You can also freeze them for up to 2 months. Just remember to reheat them thoroughly before eating.

tips to make Tex-Mex Protein Breakfast Bowls

• Use fresh vegetables for the best flavor.
• You can substitute the ground chicken with ground beef or plant-based meat for different tastes.
• If you prefer spicy food, add jalapeños or a dash of hot sauce to the eggs.
• To save time, batch cook these bowls on a Sunday for quick breakfasts throughout the week.

variation

You can customize these bowls by adding beans, corn, or other vegetables you enjoy. Try swapping the potatoes for quinoa or brown rice for a different base.

FAQs

Can I use other meats instead of chicken?
Yes, you can use turkey, beef, or even a meat substitute for a vegetarian option.

Can I make this recipe vegan?
Absolutely! Use plant-based meat and substitute eggs with a vegan egg replacer.

How do I reheat the bowls?
You can reheat them in the microwave for a quick meal. Just ensure they are heated thoroughly.

Tex-Mex Protein Breakfast Bowls

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• Author: jena
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: High Protein

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Description

A hearty, delicious, and nutritious breakfast bowl packed with protein from ground chicken and eggs, along with colorful vegetables.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 425°F (220°C). Roast the baby potatoes tossed with olive oil, salt, and pepper for 25–30 minutes.
2. Add the diced bell peppers, onion, and poblano pepper for the last 10 minutes of roasting.
3. In a skillet, cook the ground chicken with olive oil and taco seasoning until browned and fully cooked.
4. In a bowl, whisk the eggs with milk and scramble them in a pan until just set.
5. Divide the roasted veggies, meat, and eggs evenly into 8 meal prep containers.
6. When serving, top the bowls with optional salsa, cilantro, or cheese.

Notes

Store any leftover bowls in airtight containers in the fridge for up to 4 days. They can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking and Sautéing
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 3g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 300mg

Keywords: breakfast, Tex-Mex, protein bowls, meal prep, healthy breakfast