Quick Mexican Breakfast Bowls – High Protein, Only 6 Ingredients
Whip up these delicious, high protein Mexican breakfast bowls in just 15 minutes with 6 simple ingredients! Start your day with a flavorful, filling, and nutritious meal that will fuel you up for hours. Equally good for weekdays or weekends and loved by guests!
Looking for more easy high protein recipes? Try my high protein eggs here, this quick low carb appetizer or lunch, or these quick healthy turkey patties recipe for breakfast!
I’ve been working to include more protein in my diet after reading about how we lose muscle as we age and that getting more protein is a key to keeping what we have and building more (along with some weight training).
Current levels of RDA’s for protein are actually minimums for younger people (and not necessarily optimum) – as we age the amount of protein we consume daily should be increased. (source)
I aim for 30-40 grams of protein per meal, with some protein in my tea (collagen) and a protein-rich snack with a goal of 110-120 grams of protein a day, which is about a third of my daily calories (and right in line with the recommendations in this report).
Increasing the amount of protein at breakfast has been an easy way for me to meet my daily goals. These high protein eggs, increasing nuts and adding Greek yogurt to my favorite granola (and decreasing the honey/maple!), and making baked oatmeal with protein powder (recipe testing this – stay tuned!) have been some of the ways I’ve increased protein.
One of our favorite new breakfasts, though, have been these super flavorful Mexican breakfast bowls. Not only are they high protein, they are also full of healthy fats, fiber (11 grams!), vegetables, and great Tex-Mex flavors.
That they’re also ready in just a few minutes using basic, simple ingredients is just a wonderful bonus!
Recipe Ingredients
You’ll need the following six ingredients to make these yummy Mexican breakfast bowls:
Ingredient Notes & Substitutions
- Ground turkey: it’s my favorite, but you can use any ground meat (ground turkey and chicken will have the least amount of fat, if that’s important to you).
- Rice: we always choose cauliflower rice, as it’s such a great way to get more veggies at breakfast, but I’ve served this with white rice or brown rice for people who aren’t cauliflower fans and it’s great that way, too.
- Salsa: canned salsa is the quickest, but you could always cut up tomatoes, peppers, and onions if you’d like more fresh vegetables with the bowl.
- Avocado: this really makes the bowl in my opinion – I don’t make them if we don’t have any! Though I don’t enjoy the texture of cut avocados, so I mash them first for my bowl – you do you!
- Taco seasoning: store bought or homemade – or use a cajun seasoning or a chili powder for a change.
Additions? Feel free to add any other fresh vegetables, cilantro, and/or hot sauce you’d like!
How to make Mexican Breakfast Bowls
Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.
Step 1: Cook & heat. Cook the ground meat with taco seasoning and heat the cauliflower rice (or reheat cooked regular rice). Divide the rice and meat between two bowls.
Step 2: Fry eggs. Fry up eggs the way you prefer – runny yolks or not. When done to your liking, add them to the top of your bowls with meat and rice.
Step 3: Add toppings. Place half the avocado and a couple tablespoons of salsa on the prepared bowls. Sprinkle with parsley or cilantro – or other toppings you’d like.
Make Ahead Tip
Cooking for two: Cook a whole pound of ground meat with extra taco seasoning, portion out what you need for the bowls and then freeze the remaining half pound to use for another round of breakfast bowls. This makes the bowls ready in about half the time!
Cooking for a crowd: Cook as many pounds of ground meat with the taco seasoning you need and portion into the amounts you need to freeze and then thaw when you want to make them.
More Breakfast Recipes To Try
- Freezer Mediterranean Breakfast Wraps
- 22+ Healthy Bread and Breakfast Recipes
- Mediterranean Egg Scramble with Spinach & Bacon
I hope you love these Mexican breakfast bowls! If you make them, be sure to leave a rating so I know how you liked it!
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Quick Mexican Breakfast Bowls – High Protein, Only 6 Ingredients
Equipment
- 2 skillets
- small saucepan with lid
Ingredients
- 1/2 pound ground turkey or chicken*
- 1 tablespoon taco seasoning divided
- 2 cups frozen cauliflower rice OR cooked regular rice
- 1 med-large avocado
- 2 eggs**
- 1/4 cup salsa
Instructions
- Break up ground turkey in a skillet with a tablespoon or so of water and sprinkle with 2 teaspoons of taco seasoning. Cook until cooked through and no longer pink.
- Meanwhile, add the frozen cauliflower rice to a small sauce pan, sprinkle with the remaining taco seasoning (and salt to taste) and heat over medium heat until thawed and warmed, 3-5 minutes -no need to add any water. (If using regular cooked rice, reheat it in your preferred way.)
- While the meat and cauliflower are cooking, slice up the avocado and/or mash up with a bit of salt as you prefer. Have your salsa ready.
- Once the turkey is done, move it to a warming burner and heat a large skillet on the warm burner with a bit of oil or butter. Fry the eggs in the way you prefer – I like them over easy so some of the yolk can mix with the bowl.
- Assemble the bowls as the eggs are finishing: Add 1 cup of rice to each bowl and top with 4 ounces of the seasoned turkey, then add the fried eggs. Top each bowl with half the avocado and 2 tablespoons of salsa and serve with or without hot sauce (we like it with!) or any other toppings you'd like.
Notes
Cooking for two: Cook a whole pound of ground meat with extra taco seasoning, portion out what you need for the bowls and then freeze the remaining half pound to use for another round of breakfast bowls. This makes the bowls ready in about half the time! Cooking for a crowd: Cook as many pounds of ground meat with the taco seasoning you need and portion into the amounts you need to freeze and then thaw when you want to make them. **Use as many eggs as you’d like – for the photos, I use one egg on my bowl and my husband has 2 eggs on his. Nutrition information is with one egg.
Nutrition
Looks great.
This looks beautiful!
Thanks! It’s a favorite of ours – we have it a couple times a month. 🙂