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Breakfast Meal Prep Bowls

Enjoy a nutritious and flavorful breakfast with these easy-to-make meal prep bowls, packed with roasted vegetables, seasoned chicken, and scrambled eggs.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 bowls
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 24 oz Baby Gold Potatoes, quartered
  • 4 medium Bell Peppers, diced
  • 1 medium Yellow Onion, diced
Olive Oil
  • 2 tablespoons Olive Oil, divided
  • 1/2 teaspoon Garlic Powder
  • to taste Salt and Pepper
Ground Chicken
  • 2 pounds Ground Chicken
Pineapple in Juice
  • 20 oz can Pineapple in 100% Juice
  • 4 oz Chipotle Peppers in Adobo
  • 4 cloves Garlic
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 18 large Eggs, slightly beaten
Cooking Spray, Oil, or Butter
  • as needed for scrambling

Method
 

  1. Preheat oven to 450ºF. Toss potatoes with 1 tbsp olive oil, salt, and pepper; roast for 15 minutes.
  2. Meanwhile, toss peppers and onions with 1 tbsp olive oil, garlic powder, salt, and pepper; add to sheet pan and roast for 25-30 minutes until tender and browned.
  3. Cook ground chicken in a skillet until browned; add blended sauce (pineapple, chipotle, garlic, spices), simmer until thickened.
  4. Scramble eggs in a nonstick skillet over medium-low heat.
  5. Assemble bowls with 6 oz chicken, 4 oz eggs, and 4 oz roasted vegetables; serve with garnishes.

Notes

Feel free to customize with your favorite toppings and sides.