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Delicious Tex-Mex protein breakfast bowls with eggs, beans, and salsa.

Tex-Mex Protein Breakfast Bowl

A colorful and hearty breakfast option featuring ground chicken, bell peppers, and scrambled eggs, perfect for all occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs lean ground chicken (or turkey) Can substitute with black beans or tofu for a vegetarian option.
  • 2 tbsp taco seasoning (or homemade blend) Use your favorite blend for personalized flavor.
  • 1 tbsp olive oil For roasting potatoes and cooking chicken.
  • 2 bell peppers (red & yellow), diced For added color and flavor.
  • 1 poblano pepper, chopped Add for a mild heat.
  • 1 large onion, diced
  • 1.5 lbs baby potatoes, chopped into chunks Roast for a crispy texture.
  • Salt & pepper to taste
  • 16 large eggs Whisk with milk for fluffier eggs (optional).
  • 1/4 cup milk (optional, for fluffier eggs)

Method
 

Preparation
  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
  1. Cook ground chicken with olive oil and taco seasoning until browned.
  2. 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

Add spices like cumin or chili powder for extra flavor. Customize with your favorite vegetables.