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

Yes! These bowls are perfect for meal prep. You can assemble the bowls (without the toppings) and store them in airtight containers in the fridge for up to 4-5 days. When you're ready to eat, simply reheat in the microwave and add your fresh toppings like avocado and Greek yogurt.

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

Yes, you can make a low-carb version of these breakfast bowls by omitting the hash browns. Instead, you can use sautéed spinach or roasted cauliflower for added fiber and texture without the carbs. This will still provide you with a protein-packed, healthy breakfast.

Can I swap the bacon for a vegetarian protein?

Absolutely! If you're following a vegetarian or plant-based diet, you can replace the bacon with tofu scramble, tempeh, or even vegan sausage. These alternatives will still provide the protein you need while keeping the dish delicious and satisfying.

Easy High Protein Breakfast Bowls: A Nutrient-Packed Start to Your Day

Description

These High Protein Breakfast Bowls are a delicious and customizable breakfast option. Packed with creamy scrambled eggs, crispy bacon, fresh veggies, and topped with avocado, hash browns, and Greek yogurt, these bowls provide a satisfying, nutrient-dense meal. They are perfect for meal prep or a quick breakfast on busy mornings, ensuring you get a protein-packed start to your day.

Ingredients

Scale

1 tbsp butter
6 eggs
3 slices bacon, chopped
1/2 cup shredded cheese (optional)
1/4 cup chopped tomatoes
2 green onions, thinly sliced
2 tbsp fresh cilantro, chopped
1 small 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.
Place hash brown patties on a parchment-lined baking sheet and bake according to the package instructions or air fry them at 400°F for 8-10 minutes.
Whisk the eggs in a bowl, season with salt and pepper. Pour the eggs into the skillet and scramble gently, cooking for 2-3 minutes. Add butter and cheese if desired.
Divide the scrambled eggs evenly between two bowls. Top each with the cooked bacon and hash browns.
Add sliced avocado, Greek yogurt, green onions, tomatoes, and cilantro to each bowl.
Serve with optional salsa or hot sauce for extra flavor.

Notes

Customize your protein by swapping bacon for turkey sausage or tempeh.
For a low-carb option, omit the hash browns and use sautéed spinach or roasted cauliflower instead.
These bowls can be made ahead and stored in meal prep containers for up to 4-5 days in the fridge.
Feel free to use dairy-free cheese or yogurt for a dairy-free version.

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

Nutrition

Serving Size: 1 serving
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