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Tex-Mex Breakfast Bowls

A balanced, satisfying breakfast bowl featuring roasted vegetables, scrambled eggs, and seasoned chicken crumbles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 cups diced potatoes Provides substance and a comforting base.
  • 1 cup bell peppers Brings brightness and sweetness.
  • 1 cup onions Enhances flavor with sweetness when roasted.
  • 2 tablespoons olive oil For roasting, helps with browning.
  • to taste salt Basic seasoning to enhance taste.
  • to taste pepper Ground pepper for a gentle bite.
Main Components
  • 1 lb chicken crumbles Provides lean protein and meaty texture.
  • 6 large eggs Scrambled eggs add warmth and protein.
Spices
  • 1 teaspoon chili powder Defines the Tex-Mex flavor.
  • 1 teaspoon cumin Adds depth to the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss diced potatoes, bell peppers, and onions with olive oil, salt, and pepper on a baking sheet.
Roasting and Cooking
  1. Roast vegetables for about 25-30 minutes until golden and tender.
  2. In a skillet, cook chicken crumbles over medium heat, adding spices to taste.
Scrambling Eggs
  1. In a bowl, scramble the eggs until fully cooked.
Assembly
  1. Combine all ingredients: layer roasted vegetables, then chicken crumbles, and top with scrambled eggs in meal prep containers.
  2. Allow to cool, then store in the freezer for easy breakfasts.

Notes

Allow containers to cool before sealing to avoid condensation. Use similar-sized pieces for even roasting and to avoid crowding on the baking sheet.