High Protein Breakfast Bowls
A hearty breakfast bowl packed with flavors and textures, featuring eggs, bacon, and creamy avocado, perfect for kickstarting your day.
Ingredients
Main Ingredients
- 6 pieces Eggs Fresh and full of flavor; use egg whites for a lighter version.
- 3 slices Bacon, chopped Adds satisfying crunch; turkey bacon can be used for a leaner option.
- 1 tablespoon Butter For scrambling the eggs.
- ½ cup Shredded Cheese Blend like cheddar or pepper jack for gooey texture.
- ¼ cup Chopped Tomatoes Sun-ripened; can substitute with spinach or bell peppers.
- 2 pieces Green Onions, thinly sliced Essential garnish.
- 2 tablespoons Fresh Cilantro, chopped Can substitute with parsley.
- 1 small ripe Avocado, sliced Adds luxurious texture.
- 2 tablespoons Greek Yogurt or Sour Cream Adds tanginess; a dairy-free alternative can be coconut yogurt.
- 2 pieces Hash Brown Patties Can buy frozen or make fresh.
- Salsa or Hot Sauce, for serving For added flavor.
- Salt and Pepper, to taste Essential seasonings.
Instructions
Cooking
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and keep the drippings.
- Bake the hash brown patties according to package instructions or air fry at 400°F for 8-10 minutes.
- Whisk the eggs with salt and pepper. In the same skillet, melt the butter, then pour in the eggs and scramble for 2-3 minutes until fluffy. Stir in cheese if desired.
- Divide the scrambled eggs between bowls and top with bacon, avocado, Greek yogurt, diced tomatoes, green onions, and cilantro.
- Serve with hash brown patties on the side and salsa or hot sauce.
Notes
Best enjoyed fresh. Store leftovers in an airtight container for up to three days and reheat gently. For freezing, keep components separate as eggs and avocado do not freeze well.