Can I double this recipe for a crowd?

Yes, but make sure your slow cooker or oven space is big enough. I once tried to roast everything on one small pan for a family reunion and learned the hard way that food needs room to breathe.

Can I make this gluten free?

Absolutely. All the main ingredients are naturally gluten free. Skip any store-bought seasoning mixes that may contain gluten, or check labels. Homemade taco seasoning keeps things simple and transparent.

How long do leftovers keep?

In the fridge, about 3 to 4 days. In the freezer, up to 3 months if stored properly. Thaw overnight and refresh textures with a quick oven roast if needed.

Can I use eggs cooked another way?

Yes. Poached eggs or soft-fried eggs make lovely toppings if you prefer runny yolks. Scrambled eggs hold for lunches better, but whichever way you love eggs is the right way.

Is this an actual slow cooker recipe?

The method above uses roasting and stovetop work for texture clarity. However, you can adapt this to a slow cooker by browning the meat, combining ingredients, and cooking on low for 4 to 6 hours. Finish with fresh eggs. It becomes a true slow cooker comfort meal that way.

Easy Tex-Mex Protein Breakfast Bowls 2026

Name: Tex-Mex Protein Breakfast Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Tex-Mex
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)

Description

A hearty and nutritious Tex-Mex breakfast bowl, featuring roasted potatoes, seasoned ground chicken, and scrambled eggs, perfect for busy nights or meal prep.

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)

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Instructions

Preheat oven to 425°F (220°C) and roast potatoes with olive oil, salt, and pepper for 25–30 minutes, turning once halfway through.
Add bell peppers, onion, and poblano for the last 10 minutes of roasting.
Cook ground chicken with olive oil and taco seasoning until browned, breaking the meat into small pieces.
Whisk eggs with milk and scramble in a pan until just set.
Divide roasted veggies, meat, and eggs evenly into 8 containers, layering potatoes on the bottom, meat in the middle, and eggs on top.
Top with optional salsa, cilantro, or cheese when serving. Heat bowls in the microwave for 1–2 minutes or until warm.

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat on medium power and stir halfway through.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Roasting and Scrambling
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 4g
Sodium: 500mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 350mg