This Southwestern Quinoa Egg Breakfast Bowl Recipe has been sponsored. All opinions expressed here are my own.
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I have recently discovered the joy of breakfast bowls. They are an incredibly easy way to get loads of grain, veggies, and protein, into your diet without a lot of work. In fact, you can assemble all the ingredients for several days worth of breakfasts on the weekend. Then eat deliciously every morning for days. This egg breakfast bowl recipe was a quick and healthy breakfast idea. Once you have the basics assembled, just fry up one egg in the morning and you are good to go!
The Benefits of Eggs in the Morning
Eggs are a great source of inexpensive, high quality protein. Eggland’s Best is an excellent source of vitamins D, B12, E, B5 and riboflavin. They have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs.
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Having a source of protein in the morning, especially one that is as good for you as eggs, is a great way to start your day. It fills you up and keeps you full longer so you wont be so tempted to snack before lunch!
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Southwestern Quinoa Egg Breakfast Bowl Recipe
This southwestern quinoa egg breakfast bowl from Eggland’s Best is an incredibly healthy breakfast recipe. It is loaded with protein with bold flavors from cilantro, sriracha and scallions. A truly delicious way to start the day! If you are looking for more delicious bowl recipes, check out my Rice Bowl Recipe with Chicken and Edamame.
Yields 4 servings
This Southwestern quinoa egg breakfast bowl recipe is an incredibly easy way to get loads of grain, veggies, and protein, into your diet without a lot of work.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1/4 cup raw quinoa
- 1/2 avocado, pitted and diced
- 2 medium tomatoes, chopped
- 1/4 cup green onions, chopped
- 1/2 cup cilantro (optional)
- 4 Eggland's Best Eggs (large)
- 1/8 teaspoon salt
- 1/4 teaspooon ground black pepper
- hot sauce (optional)
Instructions
- Cook quinoa according to the package directions. Remove from heat and let sit.
- Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoe; chop the scallions, and chop the cilantro.
- Divide quinoa between 4 bowls.
- Arrange the avocado, tomatoes, scallions, and cilantro between each bowl.
- Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium-high heat.
- Crack each egg into the skillet and season with salt and pepper.
- Cover with a lid and cook until egg whites are set but yolk is still runny about 3 to 4 minutes.
- Use a spatula to carefully transfer each sunny-side-up egg into each bowl. Garnish with hot sauce and serve.
Diane is a professional blogger and nationally certified pharmacy technician with two teens, one husband and more pets than she will admit to. She has a BS in Microbiology but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging full time. She currently deals with emotional teens, suburban politics, and middle aged metabolism while sharing her opinions in an honest and down to earth fashion on her blog.
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