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+ servings

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast egg bowl, breakfast bowl
Servings: 2
Calories: 312kcal
Author: Bobbie Blue


  • 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