Tex-Mex Breakfast Bowls

$Tex-Mex Breakfast Bowls$

Tex-Mex Breakfast Bowls combine protein, spice, and freshness into one delicious dish — perfect for meal prep, macro-friendly plans, or a satisfying low-carb start to the day.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 bowls

Course: Breakfast

Cuisine: Southwest, Tex-Mex

Calories: 435

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large eggs, scrambled or fried
1 cup cooked chicken breast (diced or shredded)
1 cup sliced bell peppers (mixed colors)
0.5 cup black beans, rinsed and drained
0.5 avocado, sliced or mashed
0.25 cup salsa (tomato or corn-based)
0.25 cup shredded cheese (cheddar or Monterey Jack)
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp paprika
2 lime wedges (optional)
2 tbsp chopped cilantro

Equipment

2 skillets
mixing bowl for beating eggs
spatula
knife and cutting board
serving bowls

Method

Season chicken with cumin, chili powder, paprika, and salt. Cook in a skillet until golden and tender.
In another skillet, heat olive oil. Add bell peppers and sauté until lightly charred. Stir in black beans and warm through with a pinch of salt.
Beat eggs lightly, season with salt, and scramble over medium heat until fluffy. Avoid overcooking.
Assemble bowls: layer peppers and beans, then add chicken and eggs. Top with avocado, salsa, cheese, and cilantro.
Garnish with lime wedges. Serve warm or cold. Stir before eating if needed.

Nutrition

Calories: 435kcalCarbohydrates: 20gProtein: 35gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 375mgSodium: 580mgPotassium: 820mgFiber: 7gSugar: 3gVitamin A: 1150IUVitamin C: 70mgCalcium: 210mgIron: 3.1mg

Notes

For a lighter option, use egg whites and skip the cheese. Swap the chicken for tofu or extra beans to make it vegetarian. Adjust spice level with jalapeños, chipotle powder, or creamy salsa. Store components separately for best texture.

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