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!
- 1 cup cooked quinoa * see package instructions
- 1 tsp olive oil
- 12 grape tomatoes, halved
- 2 cups baby spinach
- 1 clove garlic
- 4 whole eggs, scrambled
- 1 tablespoon goat cheese
- 1/2 avocado, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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.
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