Description
A hearty and nutritious breakfast bowl featuring roasted potatoes, colorful peppers, seasoned chicken, and fluffy scrambled eggs.
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 oven to 425°F and roast potatoes with olive oil, salt, and pepper for 25–30 minutes.
- Add bell peppers, onion, and poblano for the last 10 minutes of roasting.
- Cook ground chicken with olive oil and taco seasoning until browned.
- Whisk eggs with milk and scramble in a pan until just set.
- Divide roasted veggies, meat, and eggs evenly into 8 containers.
- Top with optional salsa, cilantro, or cheese when serving.
Notes
Store refrigerated bowls for up to four days. May freeze in airtight containers for up to two months. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Roasting and Scrambling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 380mg