Description
These Breakfast Meal Prep Bowls are the perfect solution for busy mornings, ensuring you start your day with a nutritious and delicious meal. Each bowl is a delightful mix of sweet pineapple-chipotle chicken, fluffy scrambled eggs, and colorful roasted vegetables—all packed with protein and flavor. Not only are they easy to prepare, but they also store well in the fridge, making them ideal for meal prepping. Customize your bowls with your favorite toppings or ingredients to keep breakfast exciting throughout the week!
Ingredients
Scale
- 24 oz baby gold potatoes
- 4 bell peppers
- 2 lbs ground chicken
- 18 large eggs
- 2 tablespoons (32g) olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 (20 oz) can pineapple in 100% juice
- 1 (4 oz) can chipotle peppers in adobo
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 450°F. Toss quartered potatoes with olive oil, salt, and pepper. Roast for 15 minutes.
- Add diced bell peppers and onions to the pan; roast for an additional 25–30 minutes.
- In a skillet, brown ground chicken for 3–4 minutes. Blend pineapple, chipotle peppers, garlic, and spices; pour over chicken and simmer.
- Scramble slightly beaten eggs in a nonstick skillet until cooked through.
- Assemble bowls by adding chicken, eggs, and roasted veggies.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Roasting, Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approximately 550g)
- Calories: 600
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 380mg