Description
A hearty, delicious, and nutritious breakfast bowl packed with protein from ground chicken and eggs, along with colorful vegetables.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425°F (220°C). Roast the baby potatoes tossed with olive oil, salt, and pepper for 25–30 minutes.
- Add the diced bell peppers, onion, and poblano pepper for the last 10 minutes of roasting.
- In a skillet, cook the ground chicken with olive oil and taco seasoning until browned and fully cooked.
- In a bowl, whisk the eggs with milk and scramble them in a pan until just set.
- Divide the roasted veggies, meat, and eggs evenly into 8 meal prep containers.
- 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