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High-protein egg and quinoa breakfast meal prep bowls in glass containers with spinach and peppers.

High-Protein Egg & Quinoa Breakfast Bowls

High-protein breakfast bowls made with fluffy quinoa, eggs, and vegetables. A clean, balanced meal prep idea for busy mornings.
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Ingredients Equipment Method Notes

Ingrédients
  

  • 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

Equipment

  • Nonstick skillet
  • Saucepan or rice cooker
  • Mixing bowl
  • Measuring cups and spoons
  • Meal prep containers

Method
 

  1. Prepare the Quinoa:
  2. Cook quinoa according to package instructions. Fluff with a fork and set aside.
  3. Sauté the Veggies:
  4. 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.
  5. Cook the Eggs:
  6. In a bowl, whisk eggs, season with salt and pepper, and pour into skillet. Scramble gently until cooked but still soft.
  7. Assemble the Bowls:
  8. Divide quinoa into containers. Top with scrambled eggs and veggies. Add avocado and cheese, if using.
  9. Store & Serve:
  10. Let cool before sealing. Refrigerate for up to 3 days. Reheat before serving or enjoy cold as a grab-and-go breakfast.

Notes

Tips & Variations
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.