Quick Mexican Breakfast Bowls - High Protein, Only 6 Ingredients
Delicious, high protein Mexican breakfast bowls recipe ready in just 15 minutes with 6 simple ingredients.
Servings: 2 servings
Calories: 403kcal
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
*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. **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.
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
Serving: 1bowl | Calories: 403kcal | Carbohydrates: 20g | Protein: 38g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 226mg | Sodium: 489mg | Potassium: 1445mg | Fiber: 11g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 88mg | Calcium: 84mg | Iron: 3mg
