Description
These high-protein breakfast bowls are your new morning MVP — warm, hearty, and endlessly customizable. Loaded with creamy scrambled eggs, crispy bacon, cheese, veggies, and topped with avocado and a dollop of Greek yogurt, they’re perfect for meal prep or weekend brunch. Make them once, eat them all week.
Ingredients
2 tablespoons butter
12 eggs
6 slices bacon, chopped
1 cup shredded cheese (cheddar, pepper jack, or your choice)
½ cup chopped tomatoes
4 green onions, thinly sliced
¼ cup fresh cilantro, chopped
1–2 small avocados, sliced
Salt and pepper, to taste
4 hash brown patties (optional — bake or air fry until crisp)
4 tablespoons Greek yogurt or sour cream
Optional Twists:
Add sautéed spinach, mushrooms, or bell peppers
Swap bacon for turkey sausage or smoked tofu
Top with a drizzle of salsa, sriracha, or chimichurri
Instructions
In a skillet, cook chopped bacon until crispy. Remove and set aside.
In a separate pan, melt butter and scramble the eggs gently over medium-low heat. Season with salt and pepper.
Stir in shredded cheese just before the eggs finish cooking so it melts slightly.
Prep your bowls: divide scrambled eggs, bacon, tomatoes, green onions, and cilantro into six containers.
Top with avocado slices, a spoonful of Greek yogurt, and hash brown patties (if using).
Add salsa or hot sauce if desired. Store in fridge for up to 4 days.
- Prep Time: 10 min
- Cook Time: 10 mins
- Category: breakfast
Nutrition
- Calories: 430
- Fat: 30g
- Fiber: 3g
- Protein: 30–35g