Breakfast Meal Prep Bowls

Sweet and spicy chicken crumbles with scrambled eggs and roasted potatoes, peppers, and onions.

4.56 from 9 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: Breakfast Bowls

Calories: 465kcal

Author: Mason Woodruff

To Make the Roasted Veggies
Preheat an oven to 450ºF. (Optional: Line a half sheet pan with parchment paper.)
Add the potatoes to the sheet pan and toss with 1 tablespoon of olive oil and a pinch of salt and pepper. Bake for 15 minutes.
While the potatoes are in the oven, toss the peppers and onions in 1 tablespoon of olive oil and season with the garlic powder and a pinch of salt and pepper.
After 15 minutes, add the peppers and onions to the sheet pan and toss everything together.
Bake for an additional 25-30 minutes until the potatoes are fork tender and all the veggies are slightly browning around the edges.
To Make the Chicken
Heat a large skillet over medium-high heat before adding the ground chicken. Brown one side for 3-4 minutes before breaking apart to fully cook.
While the chicken cooks, add everything else to a food processor and blend for 2-3 minutes until smooth.
Once the chicken is fully cooked, add the sauce and bring to a simmer before reducing the heat to low. Continue simmering, stirring occasionally, while preparing the eggs and veggies.
To Make the Eggs
Coat a nonstick skillet with cooking spray, oil, or butter and heat over medium-low heat.
Add the eggs and cook to scramble.
To Assemble Breakfast Bowls
For 8 bowls, add 6 ounces of cooked chicken, 4 ounces of scrambled eggs, and 4 ounces of roasted vegetables. Serve with fresh cilantro, cotija cheese, hot sauce or salsa macha, nonfat Greek yogurt or sour cream, warmed tortillas, or your choice of garnishes and sides.

Other seasoning options for the ground chicken: tinga, chorizo style, classic breakfast sausage (add to crumbled ground chicken instead of making patties)

The chicken on its own has 1,455 calories, 197g protein, 88g carbs, 24g fat, and 16g fiber. (I used extra lean ground chicken breast.)
18 large eggs have about 1,290 calories, 113g protein, 0g carbs, and 86g fat. If you wanted to reduce the fat content, you can use 9 whole eggs and 1 1/2 cup of liquid egg whites to bring the total for the eggs to 845 calories, 97g protein, and 43g fat.
The roasted veggies have 965 calories, 22g protein, 159g carbs, 29g fat, and 19g fiber.