Tex-Mex Protein Breakfast Bowls
Tex-Mex Protein Breakfast Bowls layer taco-seasoned ground chicken, roasted potatoes, peppers, onions, and soft scrambled eggs into a warm breakfast bowl with steady savory flavor. They are especially useful for high protein meal prep when mornings need something filling, budget-aware, and ready to reheat without extra cooking.
Equipment
- Large sheet pan
- Large skillet
- Nonstick skillet
- Mixing bowl
- Spatula
- Meal prep containers
Ingredients
- 2 lbs lean ground chicken or ground turkey
- 2 tbsp taco seasoning or homemade blend
- 1 tbsp olive oil
- 2 bell peppers red and yellow, diced
- 1 poblano pepper chopped
- 1 large onion diced
- 1.5 lbs baby potatoes chopped into chunks
- salt and pepper to taste
- 16 large eggs
- 1/4 cup milk optional for fluffier eggs
Instructions
- Preheat the oven to 425°F and line a large sheet pan if desired.
- Toss the chopped baby potatoes with olive oil, salt, and pepper, then roast for 22 to 28 minutes until tender and golden.
- Cook the bell peppers, poblano, and onion in a large skillet over medium heat until softened.
- Add the ground chicken and taco seasoning, then cook until browned, crumbly, and fully cooked to 165°F.
- Whisk the eggs with milk if using, plus a pinch of salt and pepper.
- Scramble the eggs gently in a nonstick skillet until softly set.
- Divide the roasted potatoes, seasoned chicken mixture, and scrambled eggs into eight bowls or containers.
Notes
Storage: Cool the bowls before covering and refrigerate in airtight containers for 3 to 4 days.
Reheating: Microwave in short bursts, stirring gently between rounds, until the bowl is hot throughout.
Freezing: Freeze portions for 1 to 2 months without fresh toppings. Thaw overnight before reheating for the best texture.
Best Tips: Keep the eggs slightly soft when cooking because they will firm up more during reheating.
Meal Prep: Portion the bowls while everything is still warm but let steam escape before sealing the lids.
Variations: Swap in sweet potatoes, extra peppers, cauliflower rice, or a little jalapeño depending on your preferred breakfast style.