Description
A fulfilling breakfast packed with protein, vibrant veggies, and bold flavors, perfect for meal prep.
Ingredients
- 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 place the chopped baby potatoes in a baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until tender and golden brown.
- Add the bell peppers, onion, and poblano pepper to the baking dish with the potatoes for the last 10 minutes of roasting.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground chicken and taco seasoning, and cook until browned.
- Whisk together the eggs and milk in a bowl. Scramble the eggs in another pan over medium heat until just set.
- Assemble the bowls by dividing the roasted veggies, cooked meat, and scrambled eggs into containers.
- Serve hot, topping each bowl with optional salsa, cilantro, or cheese.
Notes
Customize veggies based on preference, and feel free to add beans or cheese.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast
- Method: Baking & Scrambling
- Cuisine: Mexican