High-Protein Egg & Quinoa Breakfast Bowls
High-protein breakfast bowls made with fluffy quinoa, eggs, and vegetables. A clean, balanced meal prep idea for busy mornings.
Equipment
- Nonstick skillet
- Saucepan or rice cooker
- Mixing bowl
- Measuring cups and spoons
- Meal prep containers
Ingredients
- For the Base
- 1 cup cooked quinoa
- 1 tbsp olive oil or butter
- ½ cup diced bell peppers
- ½ cup chopped spinach or kale
- ¼ cup diced onion
- For the Protein
- 6 large eggs or 8 egg whites for lighter option
- Salt & pepper to taste
- Optional Toppings
- ¼ avocado sliced
- 2 tbsp shredded cheese or feta
- Fresh herbs parsley, cilantro, or chives
Instructions
- Prepare the Quinoa:
- Cook quinoa according to package instructions. Fluff with a fork and set aside.
- Sauté the Veggies:
- Heat olive oil in a skillet over medium heat. Add onion and bell peppers, cook 3–4 minutes until tender. Stir in spinach until wilted.
- Cook the Eggs:
- In a bowl, whisk eggs, season with salt and pepper, and pour into skillet. Scramble gently until cooked but still soft.
- Assemble the Bowls:
- Divide quinoa into containers. Top with scrambled eggs and veggies. Add avocado and cheese, if using.
- Store & Serve:
- Let cool before sealing. Refrigerate for up to 3 days. Reheat before serving or enjoy cold as a grab-and-go breakfast.
Notes
Tips & Variations
Use egg whites or tofu scramble for a lighter, plant-based twist. Add cherry tomatoes or zucchini for extra micronutrients. Swap quinoa for farro or brown rice for a different texture. Top with Greek yogurt drizzle for added creaminess and probiotics. Make it spicy with a sprinkle of red pepper flakes or sriracha.
Use egg whites or tofu scramble for a lighter, plant-based twist. Add cherry tomatoes or zucchini for extra micronutrients. Swap quinoa for farro or brown rice for a different texture. Top with Greek yogurt drizzle for added creaminess and probiotics. Make it spicy with a sprinkle of red pepper flakes or sriracha.