Description
A vibrant and protein-packed Tex-Mex-inspired breakfast bowl featuring lean ground chicken, roasted vegetables, and scrambled eggs.
Ingredients
- 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
- Preheat the oven to 425°F. Toss the chunks of baby potatoes in olive oil, seasoned with salt and pepper, then spread them out in a single layer on a baking sheet. Roast for 25–30 minutes.
- Add the diced bell peppers, poblano pepper, and onion to the tray about 10 minutes before the potatoes finish roasting. The veggies will roast until fragrant and tender.
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add the ground chicken or turkey and sprinkle with taco seasoning. Cook until browned, stirring occasionally.
- Whisk together the eggs and milk in a mixing bowl if preferred. Pour the mixture into a greased skillet and scramble over medium heat until the eggs are just set.
- Divide the roasted veggies, the chicken mixture, and scrambled eggs evenly into four containers.
- Top each bowl with optional salsa, cilantro, or cheese when ready to serve. Enjoy!
Notes
For added flavor, consider making your own taco seasoning. Use different vegetables to customize the bowl to your taste.
