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Tex-Mex Protein Breakfast Bowls

Tex-Mex Protein Breakfast Bowls

These Tex-Mex Protein Breakfast Bowls are a hearty and satisfying meal prep solution designed to combat chaotic weekday mornings. They feature a balanced combination of fluffy scrambled eggs, crispy roasted potatoes, savory taco-seasoned ground chicken, and sweet bell peppers. Preparing a batch over the weekend provides a delicious, high-protein breakfast that's ready to go for the week ahead.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • For the Veggies & Potatoes:
  • 1.5 lbs baby potatoes, chopped into 1/2-inch chunks
  • 2 bell peppers (a mix of red & yellow is great), diced
  • 1 poblano pepper, chopped
  • 1 large onion, diced
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • For the Seasoned Chicken:
  • 2 lbs lean ground chicken (93/7) or ground turkey
  • 2 tbsp taco seasoning (use your favorite store-bought or a homemade blend)
  • 1 tbsp olive oil
  • For the Scrambled Eggs:
  • 16 large eggs
  • 1/4 cup milk (optional, for fluffier eggs)

Equipment

  • Large bowl
  • Large baking sheet
  • Large skillet
  • Non-stick skillet
  • Spatula
  • Meal prep containers

Method
 

Instructions
  1. Roast the Potatoes: First things first, get that oven preheating to 425°F. Toss your chopped potatoes in a large bowl with a tablespoon of olive oil, a generous pinch of salt, and some freshly cracked black pepper. Spread them in a single, even layer on a large baking sheet. Crowding the pan will steam them, and we want them roasted and crispy! Bake for 25–30 minutes, flipping them halfway through.
  2. Add the Veggies: During the last 10 minutes of the potato roasting time, add your diced bell peppers, poblano, and onion to the baking sheet. Toss everything together right on the pan and return it to the oven to finish roasting. The veggies will become tender-crisp and slightly caramelized.
  3. Cook the Ground Chicken: While the veggies are roasting, heat a large skillet over medium-high heat. Add a touch of olive oil and the ground chicken. Break it apart with a spoon and cook until it's browned all over. Drain any excess fat, then stir in your taco seasoning and cook for another minute until fragrant.
  4. Scramble the Eggs: In a large bowl, whisk together the 16 eggs with the optional milk, salt, and pepper until they're light and frothy. In a non-stick skillet over medium-low heat, pour in the egg mixture. Cook, stirring gently and frequently with a spatula, until the eggs are just barely set. Remember, they will cook a little more when you reheat them, so slightly underdone is perfect.
  5. Assemble Your Bowls: Now for the fun part! Get your eight meal prep containers and divide the roasted potato and veggie mixture evenly among them. Top with the seasoned ground chicken, and finally, add a scoop of the fluffy scrambled eggs.
  6. Store and Serve: Let the bowls cool completely on the counter before sealing them with lids. Store them in the fridge. When you're ready to eat, just microwave for 90-120 seconds. Top with your favorite fixings like salsa, fresh cilantro, avocado, or a sprinkle of cheese.

Notes

For best results, cook eggs low and slow until just barely set to avoid a rubbery texture upon reheating. Allow all components to cool completely before assembling and sealing the containers to prevent condensation from making the potatoes soggy. For crispy potatoes, ensure the oven is preheated to 425°F and do not crowd the pan.