High Protein Breakfast Bowls

These High Protein Breakfast Bowls are luscious and savory, featuring creamy scrambled eggs, crispy bacon, and ripe avocado all in one bowl, perfect for busy mornings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

6 pieces eggs large eggs preferred
3 slices bacon, chopped can substitute turkey or veggie bacon
1 tablespoon butter for scrambling eggs
½ cup shredded cheese use cheddar or Monterey Jack
¼ cup chopped tomatoes fresh tomatoes preferred
2 pieces green onions, thinly sliced
2 tablespoons fresh cilantro, chopped
1 small ripe avocado, sliced
2 tablespoons Greek yogurt or sour cream for topping
2 pieces hash brown patties bake according to package instructions
to taste salsa or hot sauce for serving
to taste salt and pepper for seasoning

Method

Cooking

Cook the chopped bacon in a skillet over medium heat until crispy. Remove and set aside.
Bake hash browns according to package instructions or air fry at 400°F for 8-10 minutes.
Whisk eggs with salt and pepper. Scramble them in the skillet with butter for 2-3 minutes until they're just right. Feel free to toss in the cheese for an extra melty treat!
Divide the eggs into bowls, and then top with bacon, sliced avocado, Greek yogurt, green onions, tomatoes, and cilantro. Drizzle a little salsa or hot sauce for that kick!

Notes

These breakfast bowls can be stored in the fridge for about 3-4 days in an airtight container. You can prep the ingredients separately and mix them up each morning.