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Tex-Mex Protein Breakfast Bowls topped with beans, avocado, and eggs.

Tex-Mex Protein Breakfast Bowls

A protein-packed meal prep solution featuring roasted potatoes, spiced lean ground chicken, and soft scrambled eggs, perfect for quick breakfasts or post-workout refuels.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Meal Prep
Cuisine: Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1.5 lbs baby potatoes, chopped into chunks Yukon gold or red potatoes work well
  • 2 tbsp olive oil For roasting and a touch for the meat
  • 2 large bell peppers (one red, one yellow), diced
  • 1 large onion, diced
  • 1 poblano pepper chopped Remove seeds for milder heat
  • to taste salt Freshly ground black pepper to taste
For the protein
  • 2 lbs lean ground chicken or turkey Use turkey for a slightly different flavor
  • 2 tbsp taco seasoning Use a homemade blend if preferred
For the eggs
  • 16 large eggs
  • 1/4 cup milk Optional, for fluffier scrambled eggs

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C).
  2. Toss the potato chunks with 1 tbsp olive oil, salt, and pepper on a baking sheet in a single layer.
Roasting
  1. Roast for 25–30 minutes, turning once halfway through, until golden and crisp on the edges.
  2. After the potatoes have roasted about 15–20 minutes, add the diced bell peppers, chopped poblano, and diced onion to the same sheet or a second sheet for the final 10 minutes of roasting.
Cooking the protein
  1. While vegetables roast, heat a skillet over medium-high heat with a little olive oil. Add the ground chicken or turkey and cook, breaking it up with a spatula, until fully browned.
  2. Sprinkle in the taco seasoning and stir to coat, cooking for another 1–2 minutes to bloom the spices.
Scrambling the eggs
  1. Whisk the eggs with milk (if using) and a pinch of salt.
  2. In a clean nonstick skillet over medium-low heat, pour in the eggs and scramble gently until just set but still soft.
Assembly
  1. Divide the roasted potatoes and peppers, seasoned ground meat, and scrambled eggs evenly into 8 meal-prep containers.
  2. Top with optional salsa, chopped cilantro, shredded cheese, avocado slices, or a squeeze of lime when serving.

Notes

Store sealed in airtight containers in the fridge for up to 4 days. Can be frozen for up to 2 months. Reheat to at least 165°F before eating. For best texture, reheat meat and potatoes separately.