Start your day with balance and energy with these High-Protein Egg and Quinoa Breakfast Bowls — a nutrient-dense, satisfying meal that fuels your morning without slowing you down.
Each bowl combines complete proteins from eggs and quinoa with fiber-rich vegetables and healthy fats, keeping you full and energized for hours.
Perfect for meal prep, fitness goals, or anyone who loves a clean, wholesome breakfast made simple.
Table of Contents
Summary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Equipment
- Nonstick skillet
- Saucepan or rice cooker
- Mixing bowl
- Measuring cups and spoons
- Meal prep containers
Ingredients for High-Protein Egg and Quinoa Breakfast Bowl
For the Base
- 1 cup cooked quinoa
- 1 tbsp olive oil or butter
- ½ cup diced bell peppers
- ½ cup chopped spinach or kale
- ¼ cup diced onion
For the Protein
- 6 large eggs (or 8 egg whites for lighter option)
- Salt & pepper to taste
Optional Toppings
- ¼ avocado, sliced
- 2 tbsp shredded cheese or feta
- Fresh herbs (parsley, cilantro, or chives)
Directions for High-Protein Egg and Quinoa Breakfast Bowl
- Prepare the Quinoa:
Cook quinoa according to package instructions. Fluff with a fork and set aside. - Sauté the Veggies:
Heat olive oil in a skillet over medium heat. Add onion and bell peppers, cook 3–4 minutes until tender. Stir in spinach until wilted. - Cook the Eggs:
In a bowl, whisk eggs, season with salt and pepper, and pour into skillet. Scramble gently until cooked but still soft. - Assemble the Bowls:
Divide quinoa into containers. Top with scrambled eggs and veggies. Add avocado and cheese, if using. - Store & Serve:
Let cool before sealing. Refrigerate for up to 3 days. Reheat before serving or enjoy cold as a grab-and-go breakfast.
Tips & Variations for High-Protein Egg and Quinoa Breakfast Bowl
- Use egg whites or tofu scramble for a lighter, plant-based twist.
- Add cherry tomatoes or zucchini for extra micronutrients.
- Swap quinoa for farro or brown rice for a different texture.
- Top with Greek yogurt drizzle for added creaminess and probiotics.
- Make it spicy with a sprinkle of red pepper flakes or sriracha.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 320 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbs | 26 g |
| Fiber | 4 g |
Nutritional Highlights
✔️ Complete protein from eggs + quinoa
✔️ High in B vitamins and iron
✔️ Fiber-rich for digestive balance
✔️ Ideal pre- or post-workout meal
Dietitian Tips
- For lower fat, use egg whites and skip the cheese.
- Add avocado for heart-healthy fats and satiety.
- Store in glass containers for easy reheating.
- Enjoy with a side of fruit for natural sweetness and antioxidants.
Conclusion
These High-Protein Egg & Quinoa Breakfast Bowls are the ultimate clean-eating breakfast solution — quick, nourishing, and customizable.
Meal prep them once and enjoy a week of balanced, protein-rich breakfasts that keep you energized and focused.
High-Protein Egg & Quinoa Breakfast Bowls
Ingrédients
Equipment
Method
- Prepare the Quinoa:
- Cook quinoa according to package instructions. Fluff with a fork and set aside.
- Sauté the Veggies:
- Heat olive oil in a skillet over medium heat. Add onion and bell peppers, cook 3–4 minutes until tender. Stir in spinach until wilted.
- Cook the Eggs:
- In a bowl, whisk eggs, season with salt and pepper, and pour into skillet. Scramble gently until cooked but still soft.
- Assemble the Bowls:
- Divide quinoa into containers. Top with scrambled eggs and veggies. Add avocado and cheese, if using.
- Store & Serve:
- Let cool before sealing. Refrigerate for up to 3 days. Reheat before serving or enjoy cold as a grab-and-go breakfast.
Notes
Use egg whites or tofu scramble for a lighter, plant-based twist. Add cherry tomatoes or zucchini for extra micronutrients. Swap quinoa for farro or brown rice for a different texture. Top with Greek yogurt drizzle for added creaminess and probiotics. Make it spicy with a sprinkle of red pepper flakes or sriracha.
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