Delicious Eggs and Quinoa Breakfast Bowl

Here’s my go-to eggs and quinoa breakfast bowl recipe, with fluffy scrambled eggs, hearty quinoa, and fresh vegetables all mixed together in one satisfying bowl.

This breakfast bowl has become my morning ritual on busy weekdays. I often make extra quinoa the night before so I can throw this together in just minutes. Nothing better than starting your day with a warm, filling breakfast, right?

What Kind of Eggs Should I Use?

For breakfast bowls, regular large chicken eggs from the grocery store work perfectly fine, though free-range or organic eggs can add extra flavor and deeper yellow yolks. The key is making sure your eggs are fresh – you can test this by placing them in a bowl of water; fresh eggs will sink and lay flat on their sides. When cooking eggs for breakfast bowls, you’ve got options: you can fry them sunny-side up to get that gorgeous runny yolk that creates a natural sauce when broken, or you can scramble them if that’s more your style. Just make sure to bring your eggs to room temperature before cooking for the most even results.

Options for Substitutions

This breakfast bowl is super adaptable and you can make several swaps based on what you have in your kitchen:

• Quinoa: You can swap quinoa with other grains like brown rice, farro, or even cauliflower rice for a low-carb option. Just cook according to package instructions for whichever grain you choose.
• Baby kale or spinach: Any tender leafy greens work well here – try arugula, watercress, or regular chopped spinach. If using tougher greens like regular kale, cook them a minute or two longer.
• Cherry tomatoes: Regular diced tomatoes work just fine, or try roasted red peppers for a different flavor. You can even use sun-dried tomatoes – just chop them up first.
• Avocado: If avocados aren’t ripe or available, try hummus or a dollop of Greek yogurt for that creamy element.
• Everything bagel spice: No everything bagel seasoning? Mix some sesame seeds, dried garlic, dried onion, and salt – or simply use your favorite herb blend.
• Olive oil: Feel free to use butter, coconut oil, or avocado oil instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing a quinoa breakfast bowl is using wet, freshly rinsed quinoa without drying it first – this causes the grains to become mushy instead of fluffy, so make sure to drain your quinoa thoroughly and let it sit for a few minutes before cooking. When it comes to the eggs, adding them to a cold pan or cooking them on too high heat can lead to rubbery whites and overcooked yolks – instead, heat your pan over medium heat first, then add the oil and eggs. The leafy greens can quickly go from perfectly wilted to sadly overcooked in seconds, so add them at the very end and remove the pan from heat while they’re still bright green, letting the residual warmth do the rest of the work. For the best texture and flavor combination, serve your bowl right away while the eggs are still runny and the quinoa is warm – waiting too long will result in a less exciting meal as the temperatures and textures start to even out.

What to Serve With Breakfast Bowls?

These protein-packed breakfast bowls are pretty much a complete meal on their own, but there are some tasty ways to round them out! A side of fresh fruit like berries or citrus segments adds a nice sweet balance to the savory bowl. If you’re extra hungry, a piece of whole grain toast or a warm English muffin is perfect for soaking up any runny egg yolk. For weekend brunch, I like serving these bowls with a simple smoothie or fresh-squeezed orange juice – the cold drink pairs really well with the warm quinoa and eggs.

Storage Instructions

Keep Fresh: If you’ve got leftover breakfast bowls, you can keep the cooked quinoa and veggies in the fridge for up to 3 days. I recommend storing the avocado separately though, as it tends to brown quickly. The greens might get a bit wilted, but they’ll still taste good!

Prep Ahead: Want to save time in the morning? Cook your quinoa and prep the veggies the night before. Store them separately in the fridge, then in the morning just cook fresh eggs and slice your avocado. This makes breakfast assembly super quick and easy!

Warm Up: To enjoy leftover quinoa, just give it a quick zap in the microwave with a splash of water, or warm it up in a pan. Always cook fresh eggs though – they taste so much better that way! Add your cold toppings after heating the base ingredients.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 2 cups cooked quinoa
• 3 eggs
• 1/2 teaspoon baking soda
• 2 tablespoons olive oil (split for use)
• 2 minced garlic cloves
• 3 cups baby kale or baby spinach (or a mix with baby chard)
• 1 cup halved cherry tomatoes
• 1 ripe sliced avocado
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Everything bagel spice mix

Step 1: Cook the Eggs

Place your eggs carefully into a medium saucepan.

Add ½ teaspoon of baking soda, and cover the eggs with cold water.

Put the saucepan on the stove over high heat and bring it to a boil.

Once boiling, cover the pan with a lid and turn off the heat.

Allow the eggs to sit in the hot water for 10 minutes to ensure even cooking.

Step 2: Prepare an Ice Bath

After 10 minutes, pour out the hot water from the saucepan.

Fill it with cold water and add ice to create an ice bath.

Allow the eggs to cool in the ice bath for about 1 minute.

This process helps make peeling easier and stops further cooking of the eggs.

Step 3: Saute the Greens

While the eggs are sitting in the hot water, heat a medium-large skillet over medium heat.

Add 1 tablespoon of olive oil.

Once the oil is hot, add the garlic and sauté for 30 seconds, stirring frequently until fragrant.

Then, add the baby kale and continue sautéing, stirring frequently, until the greens are wilted, about 2-3 minutes.

Step 4: Peel and Slice the Eggs

Remove the eggs from the ice bath.

Gently tap each egg on a hard surface to crack the shell and peel them carefully.

Slice the peeled eggs in half, revealing the perfectly cooked yolk.

Step 5: Assemble the Bowl

In a serving bowl, add your cooked quinoa as a base.

Top the quinoa with the wilted greens, sliced tomatoes, and avocado.

Place the halved eggs on top.

Drizzle each bowl with 1 tablespoon of olive oil, and season with salt, pepper, and a sprinkle of everything bagel seasoning for added flavor.

Step 6: Serve and Enjoy

Your nutritious and delicious bowl is now ready to be enjoyed.

Serve immediately while the greens are still warm and the eggs are fresh.