1. Can I make these High Protein Breakfast Bowls ahead of time?

Yes! These breakfast bowls are perfect for meal prep. You can assemble the bowls (without toppings) and store them in meal prep containers in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave for 2-3 minutes, add your favorite toppings, and enjoy.

2. Are High Protein Breakfast Bowls suitable for a low-carb diet?

Yes, they can easily be made low-carb. Simply omit the hash browns, which are the only carb-heavy ingredient in this recipe. You can also replace the hash browns with cauliflower rice or extra veggies for a low-carb option while still getting plenty of protein and healthy fats.

3. Can I substitute bacon with a different protein?

Absolutely! If you’re not a fan of bacon, you can swap it out for turkey sausage, plant-based sausage, or even grilled chicken. The versatility of this recipe allows you to adjust the protein to match your dietary preferences.

4. How can I make my High Protein Breakfast Bowls dairy-free?

For a dairy-free version, simply omit the cheese and swap the Greek yogurt for a plant-based yogurt like coconut or almond yogurt. This way, you can still enjoy the creamy texture and protein benefits without dairy.

High Protein Breakfast Bowls – Quick & Healthy (5 Ingredients)

Name: High Protein Breakfast Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 6 large eggs; 1 tbsp butter; 3 slices chopped bacon; 1/2 cup shredded cheddar cheese (optional); 1/4 cup chopped tomatoes; 2 green onions, thinly sliced; 2 tbsp fresh cilantro, chopped; 1 ripe avocado, sliced; Salt and pepper to taste; 2 hash brown patties (optional); 2 tbsp Greek yogurt or sour cream; Optional: Salsa or hot sauce for serving

Description

High Protein Breakfast Bowls are the ultimate morning meal, offering a delicious combination of scrambled eggs, crispy bacon, avocado, Greek yogurt, and hash browns. Packed with protein, healthy fats, and essential nutrients, this recipe can easily be customized to suit your tastes and dietary preferences. Perfect for meal prepping or a quick, satisfying breakfast.

Ingredients

Scale

6 large eggs
1 tbsp butter
3 slices chopped bacon
1/2 cup shredded cheddar cheese (optional)
1/4 cup chopped tomatoes
2 green onions, thinly sliced
2 tbsp fresh cilantro, chopped
1 ripe avocado, sliced
Salt and pepper to taste
2 hash brown patties (optional)
2 tbsp Greek yogurt or sour cream
Optional: Salsa or hot sauce for serving

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Instructions

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and set aside.
For the hash browns, add your hash brown patties to a parchment paper-lined baking sheet and bake according to package instructions, or air fry them at 400°F for 8-10 minutes.
Crack the eggs into a bowl, whisk them together with a pinch of salt and pepper, then pour into the skillet. Scramble the eggs with a spatula, cooking for about 2-3 minutes until they reach your desired consistency. Add butter and cheese if desired.
Divide the scrambled eggs evenly between two bowls. Top each bowl with the cooked chopped bacon and hash brown patties.
Top the eggs and bacon with sliced avocado, a dollop of Greek yogurt, and sprinkle with chopped tomatoes, green onions, and cilantro.
Optional: Add salsa or hot sauce for extra flavor.

Notes

You can substitute bacon with turkey sausage or chorizo for a different protein option.
If you’re following a low-carb diet, omit the hash browns and use cauliflower rice instead.
For a dairy-free version, skip the cheese and use plant-based yogurt instead of Greek yogurt.
This recipe is easily customizable; feel free to add other veggies or swap ingredients to suit your preferences.
Leftovers can be stored in meal prep containers for up to 3 days, and reheated in the microwave.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 347 kcal
Sugar: 1g
Sodium: 458mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.2g
Carbohydrates: 4g
Fiber: 1g
Protein: 20g
Cholesterol: 371mg