Egg and Quinoa Breakfast Bowls | High-Protein Meal Prep for Mornings

Start your morning strong with these Egg & Quinoa Breakfast Bowls — a simple, hearty, and protein-packed way to fuel your family!
Fluffy quinoa, scrambled or fried eggs, sautéed veggies, and a sprinkle of cheese come together for a balanced breakfast that keeps everyone full and happy.

They’re perfect for busy school mornings or weekend brunch — easy to prep, easy to love. 🌞

Summary

• Prep Time: 10 mins
  
• Cook Time: 15 mins
  
• Total Time: 25 mins
  
• Servings: 4
  

Equipment

• Skillet
  
• Saucepan
  
• Mixing bowl
  
• Measuring cups and spoons
  

Ingredients for Egg and Quinoa Breakfast Bowls

• 4 large eggs
  
• 1 cup cooked quinoa
  
• ½ cup diced bell peppers
  
• ½ cup chopped spinach
  
• ¼ cup shredded cheese (optional)
  
• 1 tbsp olive oil or butter
  
• Salt and pepper to taste
  

Instructions for Egg and Quinoa Breakfast Bowls

1. Heat olive oil in a skillet and sauté peppers and spinach for 2–3 minutes.
   
2. Add eggs and scramble until just set. Season with salt and pepper.
   
3. In bowls, layer quinoa, eggs, and veggies.
   
4. Sprinkle cheese on top and serve warm.
   
5. Store leftovers in the fridge up to 3 days; reheat gently.
   

Nutrition Facts (Per Serving)

• Calories: 320 Protein: 20 g Fat: 15 g Carbs: 26 g
  

Expert Tips

• Add diced turkey bacon or tofu for extra protein.
  
• Drizzle with hot sauce or avocado crema for flavor.
  
• Swap quinoa for brown rice or farro.
  
• Prep ahead in jars for grab-and-go breakfasts!
  

Conclusion

These Egg & Quinoa Breakfast Bowls are the ultimate healthy morning meal — balanced, high in protein, and easy to customize for every family member.

Egg & Quinoa Breakfast Bowls | High-Protein Meal Prep for Mornings

A high-protein breakfast bowl made with quinoa, eggs, and veggies. Nutritious, filling, and perfect for family meal prep.

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Ingredients Equipment Method Notes

Ingredients

  

• 4 large eggs
• 1 cup cooked quinoa
• ½ cup diced bell peppers
• ½ cup chopped spinach
• ¼ cup shredded cheese optional
• 1 tbsp olive oil or butter
• Salt and pepper to taste

Equipment

• Skillet
• – Saucepan
• – Mixing bowl
• – Measuring cups and spoons

Method

 

1. Heat olive oil in a skillet and sauté peppers and spinach for 2–3 minutes.
2. Add eggs and scramble until just set. Season with salt and pepper.
3. In bowls, layer quinoa, eggs, and veggies.
4. Sprinkle cheese on top and serve warm.
5. Store leftovers in the fridge up to 3 days; reheat gently.

Notes

⚡ Nutrition Facts (Per Serving)

Calories: 320 Protein: 20 g Fat: 15 g Carbs: 26 g

💡 Expert Tips

Add diced turkey bacon or tofu for extra protein.

Drizzle with hot sauce or avocado crema for flavor.

Swap quinoa for brown rice or farro.

Prep ahead in jars for grab-and-go breakfasts!

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