Description
A Tex-Mex breakfast bowl filled with roasted potatoes, bell peppers, chicken crumbles, and fluffy scrambled eggs, perfect for busy mornings or leisurely brunches.
Ingredients
- 1 pound diced potatoes
- 2 chopped bell peppers
- 1 medium diced onion
- 8 large eggs
- Diced chicken crumbles
- Olive oil
- Spices: cumin, chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Toss the diced potatoes, bell peppers, and onions with olive oil, salt, and pepper in a large bowl. Spread them out on the baking sheet and roast in the oven until tender, about 25-30 minutes.
- While the veggies are roasting, heat a skillet over medium heat and cook the chicken crumbles with cumin, chili powder, salt, and pepper until fully cooked, around 6-7 minutes.
- In another non-stick pan, scramble the eggs until just set, being careful not to overcook them.
- Combine the chicken, scrambled eggs, and roasted vegetables in bowls and mix well.
- Divide the mixture evenly into eight bowls. Allow them to cool completely before storing in the freezer for meal prep.
Notes
Consider using sweet potatoes or substituting turkey or tofu crumbles for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex