Description
Prep these high-protein Tex-Mex breakfast bowls with eggs, potatoes, and seasoned ground chicken – 42g protein per bowl!
Ingredients
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
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.
3. Cook ground chicken with olive oil and taco seasoning until browned.
4. Whisk eggs with milk and scramble in a pan until just set.
5. Divide roasted veggies, meat, and eggs evenly into 8 containers.
6. Top with optional salsa, cilantro, or cheese when serving.
Notes
Use glass containers for best freshness and reheating.
Let cooked components cool before sealing to avoid steam.
Refrigerate for up to 4 days or freeze meat/veggies separately.
Customize with spice level or switch in cauliflower for lower carb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking, Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 370mg