Egg-breakfast-bowl-recipe

Southwestern Quinoa Egg Breakfast Bowl Recipe

This southwestern quinoa egg breakfast bowl Best is an incredibly healthy breakfast recipe.  It is loaded with protein with bold flavors from cilantro, sriracha and scallions.  A truly delicious way to start the day!

Ingredients:

  • ¼ cup raw quinoa
  • ½ avocado, pitted and diced
  • 2 medium tomatoes, chopped
  • ¼ cup green onions, chopped
  • ½ cup cilantro (optional)
  • 4 Eggland’s Best Eggs (large)
  • ⅛ teaspoon salt
  • ¼ teaspooon ground black pepper
  • hot sauce (optional)

Instructions:

  1. Cook quinoa according to the package directions. Remove from heat and let sit.
  2. Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoe; chop the scallions, and chop the cilantro.
  3. Divide quinoa between 4 bowls.
  4. Arrange the avocado, tomatoes, scallions, and cilantro between each bowl.
  5. Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium-high heat.
  6. Crack each egg into the skillet and season with salt and pepper.
  7. Cover with a lid and cook until egg whites are set but yolk is still runny about 3 to 4 minutes.
  8. Use a spatula to carefully transfer each sunny-side-up egg into each bowl. Garnish with hot sauce and serve.