There’s something incredibly comforting about starting your day with a hearty, nutritious breakfast that keeps you full for hours. High-protein breakfast bowls are the perfect way to fuel your morning, whether you’re heading to work, the gym, or just need sustained energy for a busy day.
These bowls are endlessly customizable, so you can mix and match ingredients based on your cravings and dietary preferences. Packed with lean proteins, fiber, and healthy fats, they not only taste amazing but also provide a great balance of macronutrients to keep you going strong.
I love making these bowls because they’re quick, satisfying, and can be prepped ahead of time. Plus, they make mornings feel a little more special—there’s just something about sitting down with a colorful, nourishing meal that sets a positive tone for the day.
Why You’ll Love This Recipe
- Protein-Packed: This bowl is loaded with high-quality protein to keep you full and energized.
- Customizable: Switch up the ingredients to suit your taste or dietary needs.
- Quick & Easy: Perfect for busy mornings when you need a fast but nutritious meal.
- Meal Prep-Friendly: Make a batch ahead of time for stress-free mornings.
Ingredients You’ll Need
- 2 eggs
- ½ cup quinoa, cooked
- ½ cup baby spinach
- ¼ avocado, sliced
- ¼ cup cherry tomatoes, halved
- ¼ cup black beans, rinsed and drained
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon plain Greek yogurt
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh lemon juice
How to Make High-Protein Breakfast Bowls
Step 1: Cook the Quinoa
If you don’t already have cooked quinoa on hand, start by preparing it according to package instructions. Generally, you’ll need a 2:1 water-to-quinoa ratio. Bring the water to a boil, add the quinoa, lower the heat, and let it simmer for about 15 minutes until fluffy. Set aside to cool slightly.
Step 2: Sauté the Spinach
Heat a small pan over medium heat and add ½ teaspoon of olive oil. Once warm, toss in the baby spinach and sauté for 1-2 minutes, just until wilted. Sprinkle a pinch of salt and black pepper for extra flavor. Remove from heat and set aside.
Step 3: Cook the Eggs
You can prepare your eggs in any style you prefer—fried, scrambled, or poached. For a perfectly fried egg, heat a non-stick pan over medium heat, crack in the eggs, and cook until the whites are set but the yolks are still slightly runny. If you prefer scrambled eggs, whisk them in a bowl first and cook them over medium heat, stirring occasionally until fluffy.
Step 4: Assemble the Bowl
Now comes the fun part—building your bowl! Start with a base of cooked quinoa, then layer in the sautéed spinach, black beans, cherry tomatoes, and sliced avocado. Gently place your cooked eggs on top.
Step 5: Add Toppings
Sprinkle crumbled feta cheese over the bowl, then drizzle with fresh lemon juice for a burst of brightness. Add a dollop of Greek yogurt for extra creaminess and finish with a pinch of red pepper flakes if you like a little heat.
Step 6: Enjoy!
Your high-protein breakfast bowl is ready to be enjoyed. Grab a fork, mix everything together, and savor each bite.
Helpful Tips
- Meal Prep: Cook quinoa in advance and store it in the fridge for up to 5 days. You can also sauté a big batch of spinach and portion it out for easy breakfasts.
- Protein Boost: Add grilled chicken, tofu, or smoked salmon for an even higher protein content.
- Dairy-Free Option: Skip the feta cheese and Greek yogurt, or use dairy-free alternatives.
- Make It Vegan: Swap the eggs for scrambled tofu and use plant-based yogurt.
- Spice It Up: Add a sprinkle of everything bagel seasoning, hot sauce, or a dash of smoked paprika for extra flavor.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Notes
- If you like a crunch in your bowl, add roasted nuts or seeds such as almonds, walnuts, or pumpkin seeds.
- You can replace quinoa with brown rice, farro, or cauliflower rice if you prefer.
- Feel free to use any type of beans—chickpeas or lentils work great too!
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: ~22g
- Carbohydrates: ~35g
- Fat: ~15g
- Fiber: ~8g
Frequently Asked Questions
Can I Make This Breakfast Bowl Ahead of Time?
Yes! You can prep all the ingredients in advance and store them separately in the fridge. When ready to eat, quickly reheat the quinoa and spinach, cook a fresh egg, and assemble your bowl.
What Other Vegetables Can I Use?
This recipe is flexible! Try roasted sweet potatoes, bell peppers, mushrooms, or cucumbers for added texture and nutrients.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the eggs separate and cook them fresh for the best taste.
Related Recipes
If you liked this high-protein breakfast bowl, you might also enjoy:
- Cheesy Beefy Burrito Delight: A Homestyle Tex-Mex Classic
- Hearty Breakfast Burrito Bowl
- Hearty Loaded Breakfast Bowl
Conclusion
This High-Protein Breakfast Bowl is the perfect way to start your day on a nutritious note. It’s packed with protein, fiber, and healthy fats to keep you full and energized for hours. Plus, it’s easy to make, completely customizable, and perfect for meal prep. Whether you’re looking for a quick weekday breakfast or a leisurely weekend treat, this bowl will become a go-to favorite.
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High-Protein Breakfast Bowls
Description
There’s something incredibly comforting about starting your day with a hearty, nutritious breakfast that keeps you full for hours. High-protein breakfast bowls are the perfect way to fuel your morning, whether you’re heading to work, the gym, or just need sustained energy for a busy day.
These bowls are endlessly customizable, so you can mix and match ingredients based on your cravings and dietary preferences. Packed with lean proteins, fiber, and healthy fats, they not only taste amazing but also provide a great balance of macronutrients to keep you going strong.
I love making these bowls because they’re quick, satisfying, and can be prepped ahead of time. Plus, they make mornings feel a little more special—there’s just something about sitting down with a colorful, nourishing meal that sets a positive tone for the day.
Ingredients
- 2 eggs
- ½ cup quinoa, cooked
- ½ cup baby spinach
- ¼ avocado, sliced
- ¼ cup cherry tomatoes, halved
- ¼ cup black beans, rinsed and drained
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon plain Greek yogurt
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh lemon juice
Instructions
If you don’t already have cooked quinoa on hand, start by preparing it according to package instructions. Generally, you’ll need a 2:1 water-to-quinoa ratio. Bring the water to a boil, add the quinoa, lower the heat, and let it simmer for about 15 minutes until fluffy. Set aside to cool slightly.
Heat a small pan over medium heat and add ½ teaspoon of olive oil. Once warm, toss in the baby spinach and sauté for 1-2 minutes, just until wilted. Sprinkle a pinch of salt and black pepper for extra flavor. Remove from heat and set aside.
You can prepare your eggs in any style you prefer—fried, scrambled, or poached. For a perfectly fried egg, heat a non-stick pan over medium heat, crack in the eggs, and cook until the whites are set but the yolks are still slightly runny. If you prefer scrambled eggs, whisk them in a bowl first and cook them over medium heat, stirring occasionally until fluffy.
Now comes the fun part—building your bowl! Start with a base of cooked quinoa, then layer in the sautéed spinach, black beans, cherry tomatoes, and sliced avocado. Gently place your cooked eggs on top.
Sprinkle crumbled feta cheese over the bowl, then drizzle with fresh lemon juice for a burst of brightness. Add a dollop of Greek yogurt for extra creaminess and finish with a pinch of red pepper flakes if you like a little heat.
Your high-protein breakfast bowl is ready to be enjoyed. Grab a fork, mix everything together, and savor each bite.
Notes
Step 1: Cook the Quinoa
If you don’t already have cooked quinoa on hand, start by preparing it according to package instructions. Generally, you’ll need a 2:1 water-to-quinoa ratio. Bring the water to a boil, add the quinoa, lower the heat, and let it simmer for about 15 minutes until fluffy. Set aside to cool slightly.
Step 2: Sauté the Spinach
Heat a small pan over medium heat and add ½ teaspoon of olive oil. Once warm, toss in the baby spinach and sauté for 1-2 minutes, just until wilted. Sprinkle a pinch of salt and black pepper for extra flavor. Remove from heat and set aside.
Step 3: Cook the Eggs
You can prepare your eggs in any style you prefer—fried, scrambled, or poached. For a perfectly fried egg, heat a non-stick pan over medium heat, crack in the eggs, and cook until the whites are set but the yolks are still slightly runny. If you prefer scrambled eggs, whisk them in a bowl first and cook them over medium heat, stirring occasionally until fluffy.
Step 4: Assemble the Bowl
Now comes the fun part—building your bowl! Start with a base of cooked quinoa, then layer in the sautéed spinach, black beans, cherry tomatoes, and sliced avocado. Gently place your cooked eggs on top.
Step 5: Add Toppings
Sprinkle crumbled feta cheese over the bowl, then drizzle with fresh lemon juice for a burst of brightness. Add a dollop of Greek yogurt for extra creaminess and finish with a pinch of red pepper flakes if you like a little heat.
Step 6: Enjoy!
Your high-protein breakfast bowl is ready to be enjoyed. Grab a fork, mix everything together, and savor each bite.