Description
A delicious and hearty breakfast bowl packed with lean proteins, veggies, and bold spices to kickstart your day.
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
- Preheat your oven to 425°F. Spread the chopped baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes until golden and tender.
- After 15 minutes of roasting the potatoes, add the diced bell peppers, onion, and chopped poblano to the baking sheet. Continue roasting for an additional 10 minutes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chicken and taco seasoning. Cook until the meat is browned and fully cooked through, about 7–10 minutes.
- In a mixing bowl, whisk together the eggs and milk (if using) until well combined. Scramble the mixture in a separate pan over medium heat until just set—be careful not to overcook.
- Once everything is cooked, divide the roasted veggies, seasoned ground chicken, and scrambled eggs evenly into 8 meal prep containers.
- For an extra kick, consider topping each bowl with salsa, fresh cilantro, or shredded cheese when serving.
Notes
Feel free to customize your proteins and adjust the heat level. Perfect for meal prepping!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex