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Tex-Mex Protein Breakfast Bowls with eggs, beans, and fresh toppings

Tex-Mex Protein Breakfast Bowls

These Tex-Mex Protein Breakfast Bowls are packed with protein from lean poultry and eggs, hearty roasted potatoes, and vibrant roasted peppers, making for a delicious and filling breakfast that’s perfect for meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Meal Prep
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs lean ground chicken or turkey Ground turkey breast or 93% lean are recommended.
  • 2 tbsp taco seasoning Store-bought or homemade.
  • 2 tbsp olive oil Plus 1 tbsp for potatoes.
  • 2 pieces bell peppers One red, one yellow, diced.
  • 1 piece poblano pepper Chopped, remove seeds for less heat.
  • 1 large onion Diced.
  • 1.5 lbs baby potatoes Chopped into 1-inch chunks.
  • Salt and freshly ground black pepper To taste.
  • 16 large eggs
  • 1/4 cup milk Optional — makes eggs a touch creamier.

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C).
  2. Toss the potato chunks with 1 tbsp olive oil, salt, and pepper. Spread them in a single layer on a rimmed baking sheet.
  3. Roast for 25–30 minutes, turning once halfway, until golden and fork-tender.
  4. After the potatoes have roasted for 15–20 minutes, add the diced bell peppers, poblano, and onion to the baking sheet.
  5. Roast for the remaining 10 minutes so they blister but keep some bite.
  6. While the vegetables roast, heat a skillet over medium-high heat with the remaining 1 tbsp olive oil. Add the ground chicken or turkey and break it up.
  7. Cook until no longer pink, about 6–8 minutes. Stir in 2 tbsp taco seasoning and a splash of water; cook 1–2 minutes more to let flavors bloom.
  8. Crack the eggs into a bowl. Whisk with 1/4 cup milk (optional) and a pinch of salt.
  9. Heat a nonstick skillet over medium-low. Add the eggs and gently scramble, stirring slowly until just set but still moist. Remove from heat right away.
  10. Divide the roasted potatoes, roasted vegetables, seasoned ground meat, and scrambled eggs evenly into 8 meal-prep containers.
  11. Let cool slightly before sealing.
Serving
  1. Serve topped with salsa, chopped cilantro, shredded cheese, or sliced avocado as desired.

Notes

Best enjoyed warm for immediate eating or in sealed containers for a quick breakfast on the go. Store sealed containers in the fridge for up to 4 days. Can be frozen for up to 2 months.