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Tex-Mex Protein Breakfast Bowl

Tex-Mex Protein Breakfast Bowl
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A high-protein Tex-Mex breakfast bowl loaded with taco-spiced ground chicken, fluffy scrambled eggs, golden roasted baby potatoes, and charred bell peppers. Built for busy mornings and meal prep — every bowl delivers bold flavor and 35+ grams of protein.

Ingredients

  • 2 lbs lean ground chicken (or ground turkey)
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 2 tbsp olive oil, divided
  • 2 bell peppers (1 red, 1 yellow), diced
  • 1 poblano pepper, chopped
  • 1 large yellow onion, diced
  • 1.5 lbs baby potatoes, chopped into bite-sized chunks
  • Salt and pepper, to taste
  • 16 large eggs
  • 1/4 cup whole milk (optional, for fluffier eggs)
  • 1 tbsp butter (for scrambling eggs)
  • 2 tbsp water (for blooming taco seasoning)

Instructions

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss chopped baby potatoes with 1 tbsp olive oil, salt, pepper, and a pinch of taco seasoning. Spread evenly on the sheet pan.
  3. Roast potatoes 25–30 minutes, flipping once halfway through, until golden and crisp on the edges.
  4. While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until softened.
  5. Add bell peppers and poblano; cook 4–5 minutes until lightly charred and tender.
  6. Push vegetables to the side of the skillet, add ground chicken, and break apart with a spatula. Cook 6–8 minutes until fully cooked through.
  7. Sprinkle in taco seasoning and 2 tbsp water. Stir everything together until glossy and well coated. Season with salt and pepper to taste.
  8. While chicken cooks, whisk eggs in a large bowl with milk, a pinch of salt, and pepper until pale yellow and frothy.
  9. Melt butter in a nonstick skillet over medium-low heat. Pour in eggs and fold gently with a spatula until softly set, about 4–5 minutes. Pull off the heat just before fully set.
  10. Divide potatoes, chicken-pepper mixture, and scrambled eggs evenly across 8 bowls or meal-prep containers. Serve hot or cool completely before refrigerating.

Notes

  • Pat potatoes completely dry before oiling — moisture is the enemy of a golden, crispy roast.
  • For best meal-prep results, store eggs, chicken, and potatoes in separate compartments to preserve texture.
  • Refrigerate assembled bowls in airtight containers for up to 4 days; reheat in a hot skillet for best texture.

Find it online: https://www.kitchenmomy.com/tex-mex-protein-breakfast-bowl/