This Avocado Egg Breakfast Bowl is a quick and satisfying breakfast made with fluffy scrambled eggs, creamy avocado, fresh tomatoes, and hearty brown rice. It’s an easy way to start the morning with protein, healthy fats, and plenty of flavor.
Tips
For extra protein, add black beans, grilled chicken, cottage cheese, or an additional egg. You can also replace the brown rice with quinoa, roasted potatoes, or another favorite breakfast grain.
For meal prep, cook the rice and vegetables ahead of time and refrigerate them. Add freshly cooked eggs and avocado just before serving.
Ingredients
Serves: –+
- Eggs 2 Large
- Brown Rice 1 Cup
- Avocado ½ Sliced
- Cherry Tomatoes ½ Cup
- Spinach ¼ Cup
- Olive Oil 1 Tbsp
- Parsley 1 Tbsp
- Lemon Juice 1 Tsp
- Salt ¼ Tsp
- Black Pepper ¼ Tsp
- Cheddar Cheese 2 Tbsp
Per serving
Calories: 520 kcal
Proteins: 22 g
Fats: 30 g
Carbohydrates: 45 g
Method
- Prepare the base. Add the cooked brown rice or quinoa to a serving bowl. If using leftovers, warm them before assembling the bowl.
- Cook the vegetables. Heat half of the olive oil in a skillet over medium heat. Add the spinach and cherry tomatoes and cook for 1–2 minutes, until the spinach begins to wilt.
- Cook the eggs. Whisk the eggs with a pinch of salt and black pepper. Add the remaining olive oil to the skillet and cook the eggs, stirring gently, until soft and fluffy.
- Assemble the bowl. Place the scrambled eggs, spinach, tomatoes, and sliced avocado over the rice or quinoa. Add the toppings. Sprinkle with parsley and cheddar cheese, if desired. Drizzle the avocado with fresh lemon juice and finish with black pepper or red pepper flakes.
- Add the toppings. Sprinkle with parsley and cheddar cheese, if desired. Drizzle the avocado with fresh lemon juice and finish with black pepper or red pepper flakes.
- Serve immediately. Enjoy the breakfast bowl while the eggs and grains are warm.
