Description
A delicious and nutritious breakfast bowl packed with lean protein, vibrant vegetables, and hearty potatoes for an energizing start to your day.
Ingredients
Scale
- 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 (220°C). Spread the chopped baby potatoes in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes until tender and slightly golden.
- When the potatoes have about 10 minutes left to roast, add the diced bell peppers, chopped poblano, and diced onion to the baking sheet. Toss lightly to combine and continue roasting.
- In a large skillet, heat a little olive oil over medium warmth. Add the ground chicken (or turkey) and top it with taco seasoning. Cook until browned and cooked through, about 8–10 minutes.
- In a separate bowl, whisk together the eggs and milk (if using) until well combined. Scramble the mixture in a non-stick skillet over medium heat until just set but still moist.
- Once everything is cooked, divide the roasted veggies, seasoned meat, and scrambled eggs evenly into 8 meals or containers.
- Serve with optional toppings like salsa, fresh cilantro, or cheese.
Notes
Use fresh ingredients for better flavor. Customize your seasoning and protein options as desired. Can be prepared in advance for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking and Skillet Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 300mg