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Tex-Mex Protein Breakfast Bowls

A fast, filling, and flavorful breakfast bowl packed with protein, veggies, and carbs, perfect for meal prep.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

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

  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.

Notes

Cool to room temperature before refrigerating. Add fresh salsa, cilantro, or cheese when serving. Can be stored in the fridge for 4 days or frozen for up to 2 months.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Roasting and Scrambling
  • Cuisine: Tex-Mex
  • Diet: High Protein

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 400mg

Keywords: breakfast, meal prep, Tex-Mex, protein bowls, healthy eating