Ingredients
Scale
- 2 lbs lean ground chicken (or turkey)
- 2 tbsp taco seasoning (or homemade blend)
- 1 tbsp olive oil
- 2 bell peppers (red & yellow), diced
- 1 poblano pepper, chopped
- 1 large onion, diced
- 1.5 lbs baby potatoes, chopped into chunks
- Salt & pepper to taste
- 16 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the baby potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes.
- After the potatoes have roasted for 20 minutes, add the diced bell peppers, onion, and chopped poblano pepper for the last 10 minutes of roasting.
- While the veggies are roasting, heat olive oil in a skillet over medium heat. Cook the ground chicken with taco seasoning until it is browned and cooked through.
- In a bowl, whisk together the eggs and milk. Scramble the mixture in a pan until just set.
- Once everything is cooked, divide the roasted veggies, seasoned chicken, and scrambled eggs evenly into 8 containers or bowls.
- Optional: Top each bowl with salsa, cilantro, or cheese when serving.
Notes
Feel free to swap proteins or veggies based on what you have. Top with your favorite condiments for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Skillet Cooking
- Cuisine: Tex-Mex
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 400mg
Keywords: breakfast bowls, meal prep, protein, Tex-Mex