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Tex-Mex Protein Breakfast Bowls

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A hearty Tex-Mex breakfast bowl filled with vibrant veggies and flavorful protein, perfect for any time of day.

Ingredients

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

Instructions

  1. Preheat the oven to 425°F.
  2. Toss the chopped baby potatoes with olive oil, seasoning with salt and pepper, and spread them out evenly on a baking sheet.
  3. Roast the potatoes for 25–30 minutes until golden and crispy.
  4. Add the diced bell peppers, poblano pepper, and onion to the baking tray about 10 minutes before the potatoes finish roasting.
  5. Heat an additional tablespoon of olive oil in a skillet over medium heat.
  6. Add the ground chicken or turkey, sprinkling it with taco seasoning, and cook until browned.
  7. Whisk together the eggs and milk in a mixing bowl.
  8. Pour the egg mixture into a greased skillet and scramble over medium heat until just set.
  9. Divide the roasted veggies, chicken mixture, and scrambled eggs evenly into four containers.
  10. Finish each bowl with optional toppings like salsa, cilantro, or cheese when ready to serve.

Notes

For a fluffier texture, add milk to your eggs before scrambling.

Nutrition

Find it online: https://sousviderecipe.com/tex-mex-protein-breakfast-bowls/