Tex-Mex Protein Breakfast Bowls Recipe

Introduction

Start your day with a flavorful and protein-packed Tex-Mex breakfast bowl that’s perfect for meal prep. Loaded with spiced ground chicken, roasted vegetables, and fluffy scrambled eggs, this dish will keep you energized all morning long.

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. Step 1: Preheat the oven to 425°F (220°C). Toss the chopped baby potatoes with half of the olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes.
2. Step 2: After about 15–20 minutes, add the diced bell peppers, chopped poblano pepper, and diced onion to the baking sheet. Drizzle with the remaining olive oil and continue roasting for the last 10 minutes until vegetables are tender and slightly caramelized.
3. Step 3: While the vegetables roast, heat a skillet over medium-high heat. Add the ground chicken and taco seasoning, cooking and stirring frequently until the meat is fully browned and cooked through, about 7–10 minutes.
4. Step 4: In a bowl, whisk the eggs with the milk (if using). Pour into a non-stick pan over medium heat and gently scramble until just set but still moist. Remove from heat to avoid overcooking.
5. Step 5: Divide the roasted vegetables, cooked ground chicken, and scrambled eggs evenly into 8 meal prep containers or bowls.
6. Step 6: When ready to serve, top with optional salsa, fresh cilantro, or shredded cheese for extra flavor and a Tex-Mex kick.

Tips & Variations

• Use sweet potatoes instead of baby potatoes for a slightly sweeter flavor and additional nutrients.
• Make your own taco seasoning using chili powder, cumin, paprika, garlic powder, onion powder, and oregano for a fresher taste.
• For a vegetarian version, swap ground chicken with crumbled tofu or cooked black beans.
• Add avocado slices or a dollop of sour cream when serving for extra creaminess.

Storage

Store the bowl components in airtight containers in the refrigerator for up to 4 days. Keep toppings like salsa or cheese separate until serving. Reheat in the microwave for 1-2 minutes or until warmed through, stirring halfway to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of chicken?

Yes, ground beef works well as a substitute—just cook it with the same taco seasoning until browned.

How do I make this recipe dairy-free?

Omit the milk in the scrambled eggs and skip cheese toppings or use dairy-free alternatives to keep it dairy-free.

Tex-Mex Protein Breakfast Bowls Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

These Tex-Mex Protein Breakfast Bowls are a flavorful, hearty, and nutritious way to start your day. Featuring lean ground chicken seasoned with taco spices, roasted bell peppers and potatoes, and fluffy scrambled eggs, these bowls make for a protein-packed breakfast that’s easy to meal prep and perfect for busy mornings. Customize with your favorite toppings like salsa, cilantro, or cheese for an added punch of flavor.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 2 lbs lean ground chicken (or turkey)
• 2 tbsp taco seasoning (or homemade blend)
• 1 tbsp olive oil

Vegetables

• 2 bell peppers (red & yellow), diced
• 1 poblano pepper, chopped
• 1 large onion, diced
• 1.5 lbs baby potatoes, chopped into chunks

Eggs

• 16 large eggs
• 1/4 cup milk (optional, for fluffier eggs)

Seasoning

• Salt & pepper to taste

Instructions

1. Roast potatoes: Preheat your oven to 425°F (220°C). Toss the chopped baby potatoes with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 25 to 30 minutes, until golden and tender.
2. Add vegetables: About 10 minutes before the potatoes finish roasting, add the diced bell peppers, chopped poblano pepper, and diced onion to the baking sheet. Continue roasting everything together until the vegetables are softened and slightly caramelized.
3. Cook the ground chicken: While the veggies roast, heat a tablespoon of olive oil in a pan over medium heat. Add the ground chicken and taco seasoning, cooking and stirring until the meat is browned and fully cooked, about 7 to 10 minutes.
4. Prepare scrambled eggs: In a bowl, whisk together the eggs and optional milk. Pour into a non-stick skillet over medium heat and scramble gently until the eggs are just set but still moist and fluffy.
5. Assemble bowls: Evenly divide the roasted vegetables, seasoned ground chicken, and scrambled eggs into 8 meal prep containers or bowls.
6. Optional toppings: When ready to serve, add your favorite toppings such as salsa, fresh cilantro, or shredded cheese to enhance flavor.

Notes

• Use turkey as a lean alternative to chicken if preferred.
• Adjust taco seasoning to your taste or use a homemade blend for fresher flavor.
• For dairy-free scrambled eggs, omit the milk or substitute with a plant-based alternative.
• These bowls can be refrigerated for up to 4 days and reheated in the microwave.
• Add avocado slices or hot sauce as additional toppings for extra taste.

Keywords: Tex-Mex breakfast, protein breakfast bowl, healthy breakfast, meal prep breakfast, ground chicken recipe, roasted vegetables, scrambled eggs