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Tex-Mex Protein Breakfast Bowls

A quick and satisfying breakfast option featuring roasted potatoes, seasoned ground chicken, and scrambled eggs, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Roasted Base
  • 1.5 lbs baby potatoes, chopped into chunks Sturdy and comforting base for the bowls.
  • 2 tbsp olive oil For roasting the potatoes.
  • Salt & pepper to taste Salt & pepper For seasoning.
For the Veggies
  • 2 pieces bell peppers (red & yellow), diced Add sweetness and color to the dish.
  • 1 piece poblano pepper, chopped Gives a touch of gentle heat.
  • 1 large onion, diced Melts into sweetness when cooked.
For the Protein
  • 2 lbs lean ground chicken (or turkey) Bulk of the protein with a mild flavor.
  • 2 tbsp taco seasoning Brings Tex-Mex flavor.
For the Eggs
  • 16 large eggs Adds creaminess and protein.
  • 1/4 cup milk Optional for fluffier eggs.

Method
 

Roasting the Potatoes
  1. Preheat oven to 425°F and roast potatoes with olive oil, salt, and pepper for 25-30 minutes.
  2. Add bell peppers, onion, and poblano for the last 10 minutes of roasting.
Cooking the Protein
  1. Cook ground chicken with olive oil and taco seasoning until browned.
Scrambling the Eggs
  1. Whisk eggs with milk and scramble in a pan until just set.
Assembly
  1. Divide roasted veggies, meat, and eggs evenly into 8 containers.
  2. Top with optional salsa, cilantro, or cheese when serving.

Notes

Make-ahead tips: Store in airtight containers and keep fresh toppings separate. Improper storage may affect the texture of the eggs over time. You can freeze the potatoes and meat for later use.