Description
A hearty breakfast bowl packed with protein from eggs and bacon, topped with fresh vegetables and creamy avocado.
Ingredients
Scale
- 6 eggs
- 3 slices bacon, chopped
- 1 tablespoon butter
- ½ cup shredded cheese (optional)
- ¼ cup chopped tomatoes
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 small ripe avocado, sliced
- 2 tablespoons Greek yogurt or sour cream
- 2 hash brown patties
- Salsa or hot sauce for serving
- Salt and pepper to taste
Instructions
- Cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
- Bake the hash browns according to the package instructions or air fry them at 400°F for 8-10 minutes until golden and crispy.
- In the same skillet, add butter and whisk the eggs with salt and pepper. Pour into the skillet and scramble for about 2-3 minutes until fully cooked. If desired, add cheese towards the end to melt.
- Assemble by dividing the scrambled eggs between the bowls and topping with bacon, avocado, Greek yogurt, green onions, tomatoes, and cilantro. Serve with salsa or hot sauce.
Notes
For fluffier scrambled eggs, whisk well and consider adding a splash of milk. Store leftovers separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 370mg
Keywords: breakfast, high protein, bowls, easy breakfast, healthy recipes, brunch