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Tex-Mex Breakfast Bowls

A family-friendly dish combining roasted potatoes, seasoned ground chicken, and soft scrambled eggs, perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted veggies
  • 4 cups diced potatoes Use pre-diced potatoes for convenience.
  • 2 cups diced bell peppers Frozen mixed peppers can be used.
  • 1 cup diced onions
  • 2 tablespoons olive oil Cooking spray can be used for a lower-fat option.
  • to taste salt and pepper Adjust according to preference.
For the chicken
  • 1 pound ground chicken Can substitute with ground turkey or beef.
  • 1 teaspoon cumin Use a lighter hand for kids.
  • 1 teaspoon chili powder Adjust based on spice preference.
For the scrambled eggs
  • 4 large eggs For fluffier eggs, add a splash of milk.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Dice the potatoes, bell peppers, and onions. Toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes or until golden and tender.
Cooking the Chicken
  1. In a skillet, cook the ground chicken over medium heat, seasoning with cumin and chili powder until fully cooked.
Scrambling the Eggs
  1. Scramble the eggs in a separate pan.
Assembly
  1. In meal prep bowls, layer the roasted veggies, chicken crumbles, and scrambled eggs.
  2. Serve immediately or freeze for later use.

Notes

For brightness, add a squeeze of lime or chopped cilantro. Store in airtight containers, refrigerate for up to 3–4 days, or freeze for up to 2 months.