Description
Every Sunday, my kitchen turns into a meal-prep haven. The sizzling of scrambled eggs, the aroma of roasted veggies, and the sweet kick of spicy chicken take me back to the buzz of a family brunch. These bowls are a powerhouse of flavor and energy—ideal for anyone who wants mornings to start with ease and delight. Fill your week with flavor and save time where it matters most.
Ingredients
Veggies:
24 oz baby gold potatoes, quartered
4 bell peppers, diced
1 yellow onion, diced
2 tbsp olive oil (divided)
½ tsp garlic powder
Salt & pepper to taste
Chicken:
2 lbs ground chicken
20 oz canned pineapple in 100% juice
4 oz canned chipotle peppers in adobo
4 garlic cloves
4 garlic cloves
1 tsp kosher salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
¼ tsp ground cloves
Eggs:
18 large eggs, slightly beaten
Cooking spray, oil, or butter for scrambling
Instructions
Preheat oven to 400°F (200°C). Toss potatoes, peppers, and onion with 1 tbsp olive oil, garlic powder, salt, and pepper. Roast on a sheet pan for 30–35 minutes.
In a blender, combine pineapple (with juice), chipotle peppers, garlic, and spices. Blend until smooth.
Brown ground chicken in a skillet with remaining oil, then add the blended sauce. Simmer until thickened.
Scramble eggs in a greased pan over medium heat until just set.
Assemble bowls with veggies, chicken, and eggs.
Notes
Start your day strong with a meal that’s made with heart and built to last.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 425
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 12g
- Protein: 32g