Egg Breakfast Bowl
Savory Quinoa Breakfast Bowls are protein packed breakfast that is full of flavor. This breakfast bowl recipe can easily be doubled for meal prep for a busy week!
Servings: 2
Calories: 312kcal
Ingredients
- 1 cup cooked quinoa * see package instructions
- 1 teaspoon olive oil
- 12 grape tomatoes, halved
- 2 cups baby spinach
- 1 clove garlic
- 4 whole eggs, scrambled
- 1 tablespoon goat cheese
- ½ avocado, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- First begin by preparing all ingredients. Eggs cook fast so it's good to have everything ready. Cook quinoa according to package directions. Scramble 4 eggs in a large bowl. Prepare tomatoes, spinach and garlic. Slice avocado right before serving to prevent browning.
- Heat two small skillets on medium heat. In skillet for veggies add olive oil and sauté tomatoes. After 2-3 minutes add spinach and garlic to wilt. In the other skillet spray with cooking spray and add eggs. Use a spatula to push the eggs around as they cook to fluff them and make sure they do not stick. Once the eggs are cooked, add goat cheese to melt.
- Once everything has finished cooking, assemble the bowls with half of the ingredients added to each bowl.
Nutrition
Serving: 2g | Calories: 312kcal | Carbohydrates: 23.9g | Protein: 16.8g | Fat: 17.9g | Saturated Fat: 4g | Cholesterol: 329mg | Sodium: 168mg | Potassium: 422mg | Fiber: 4.7g | Sugar: 3.8g | Calcium: 106mg | Iron: 4mg