Description
Start your day with these cozy Tex-Mex Breakfast Bowls filled with creamy scrambled eggs, flavorful chicken crumbles, and roasted vegetables.
Ingredients
Scale
- 1 lb. chicken crumbles
- 4 large eggs
- 2 medium-sized potatoes, diced
- 1 bell pepper, diced (red or yellow)
- 1 small onion, diced
- 2 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chicken crumbles and cook until browned. Season with cumin, chili powder, salt, and pepper.
- Whisk the eggs until well blended, then scramble them over medium-low heat until fully cooked.
- Roast the diced potatoes, bell pepper, and onion in the oven at 400°F for about 25-30 minutes or sauté until tender.
- Assemble your bowls by combining the chicken, scrambled eggs, and roasted vegetables.
- Serve warm and enjoy!
Notes
Feel free to customize with toppings like avocado, cheese, or beans. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sauteing and Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 370mg