Preheat oven to 425 degrees F. Toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a large baking sheet with space between pieces. Roast for 15 to 20 minutes.

Add diced bell peppers, poblano, and onion to the baking sheet. Toss lightly with the oil already on the pan. Roast another 10 minutes until vegetables are tender and slightly charred at the edges.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground chicken and cook 8 to 10 minutes, breaking apart, until no pink remains. Stir in taco seasoning and 1 to 2 tbsp water. Simmer 5 minutes. Remove from heat.

Whisk eggs with milk if using, salt, and pepper. Cook in a non-stick pan over medium-low heat, stirring gently. Remove while still slightly glossy. They will finish setting from residual heat.

Let all components cool at least 10 minutes. Divide potatoes, vegetables, taco meat, and scrambled eggs evenly among 8 glass containers. Seal only after fully cooled.

To serve, microwave covered for 1 to 1.5 minutes. Add toppings like salsa, avocado, shredded cheese, hot sauce, or cilantro right before eating.