Savory Protein Breakfast Bowl
This savory protein breakfast bowl is a quick, nourishing, and customizable morning staple featuring quinoa, eggs, veggies, and optional toppings for a delicious start to your day.
Ingredients
- 1 cup cooked quinoa or brown rice
- 4 large eggs
- 1 tablespoon olive oil
- 1 cup baby spinach
- ½ cup cherry tomatoes halved
- ½ avocado sliced
- salt and pepper to taste
- 2 tablespoons crumbled feta or shredded cheddar
- hot sauce or red pepper flakes optional
- sautéed mushrooms or zucchini optional
- fresh herbs parsley, chives, basil - optional
- pickled red onions optional
- hummus or Greek yogurt optional, for creaminess
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add spinach and cherry tomatoes. Sauté for 2–3 minutes until spinach wilts and tomatoes soften.
- Push veggies to one side of the skillet. Crack in the eggs and cook to your liking—sunny-side up, over-easy, or scrambled.
- Warm the cooked quinoa in the microwave or a second skillet with a splash of water. Fluff with a fork if using leftover rice.
- Divide quinoa between two bowls. Layer with sautéed veggies, eggs, avocado slices, and cheese.
- Sprinkle with salt, pepper, and any optional toppings like herbs, hot sauce, or seeds.
- Serve warm and enjoy your protein-packed breakfast bowl!
Notes
To make it dairy-free, skip the cheese or use a plant-based alternative. Boost the protein with tofu, tempeh, or chicken. Try a low-carb version with cauliflower rice. For egg-free, sub in chickpeas or lentils. Great for meal prep—store components separately and add a fresh egg before serving.