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Breakfast Protein Bowl
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Kat Meagher
By Kat Meagher

Breakfast Protein Bowl

High protein and fiber breakfast bowl.
Updated at: Mon, 08 Apr 2024 15:38:24 GMT

Nutrition balance score

Good
Glycemic Index
59
Moderate
Glycemic Load
31
High

Nutrition per serving

Calories578.8 kcal (29%)
Total Fat28.2 g (40%)
Carbs52.3 g (20%)
Sugars9.6 g (11%)
Protein29.5 g (59%)
Sodium1310.3 mg (66%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cook quinoa and sweet potato ahead of time. Quinoa cook according to package instructions. Sweet potato, you can either use frozen and follow package instructions, or cut up and roast in the oven until tender.
Step 2
Cook bacon over medium heat in a large skillet. Let it render out as much fat as possible and become crispy. Remove bacon from pan and return pan to heat leaving the bacon grease in the pan.
Step 3
Add the red pepper and cook until softened, then add spinach and cook until wilted.
Step 4
Add cooked sweet potatoes and heat through before adding quinoa to heat through. Season with salt and pepper.
Step 5
While those heat, cook your eggs to your desired temperature, I personally like over easy to over medium, but cook them however you prefer.
Step 6
Add cooked vegetables and quinoa to a bowl and top with the feta, crumbled bacon, and eggs.

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