Protein-Packed Breakfast Bowl

Name: Protein-Packed Breakfast Bowl
Total time: 15 min
Ingredients: Ingredients for 1 person:; 2 eggs; 2 slices whole wheat bread; 1/2 cup cherry tomatoes; 1/4 cup baby spinach; 1/4 cup cooked quinoa; 1/4 cup low-fat Greek yogurt; Salt and pepper to taste

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15 minTotal time

EasyDifficulty

380kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Cherry tomatoes Chopped ripe tomato
Baby spinach An equal amount of baby arugula
Cooked quinoa An equal amount of cooked brown rice
Low-fat Greek yogurt An equal amount of plain regular yogurt, preferably strained until thick

Nutrition per serving

Estimated values for 1 serving, 380 kcal

Protein24 g

Carbohydrates47 g

Fat10 g

Fiber 7 g · Sugar 8 g · Sodium 620 mg

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Start your day with a nutritious breakfast bowl featuring eggs and toast separately. This recipe excludes avocado for a fresh twist on a classic morning meal.

Steps

In a small pan, fry or scramble the eggs to your liking.
Toast the whole wheat bread slices until golden brown.
Arrange the cherry tomatoes, baby spinach, and cooked quinoa in a bowl.
Top with the eggs and a dollop of Greek yogurt.
Season with salt and pepper to taste.
Serve the breakfast bowl alongside the toasted bread slices.

Tips for Protein-Packed Breakfast Bowl

Look for tomatoes that are glossy and spinach that still looks fresh; they add contrast to the soft eggs and quinoa.
Keep the yogurt thick rather than watery so it stays as a creamy dollop instead of pooling in the bowl.
For the best toast texture, serve it promptly; it softens if left beside the moist bowl.

Drink pairing

A dry sparkling wine
Its crisp, lively character suits the fresh vegetables, creamy yogurt, and savory eggs without weighing down breakfast.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover bowl components promptly in a covered container and use within 3–4 days. Keep toast separate; reheat the eggs and quinoa until steaming hot, and add fresh spinach and yogurt when serving.