High Protein Breakfast Bowls
Quick and filling breakfast bowls loaded with protein from eggs and bacon, creamy avocado, and crispy hash browns.
Ingredients
For the Bowl
- 6 eggs 6 eggs
- 3 slices 3 slices bacon, chopped Chopped
- 1 tablespoon 1 tablespoon butter
- ½ cup ½ cup shredded cheese Optional
- ¼ cup ¼ cup chopped tomatoes
- 2 green onions 2 green onions, thinly sliced
- 2 tablespoons 2 tablespoons fresh cilantro, chopped
- 1 small 1 small ripe avocado, sliced For creaminess
- 2 tablespoons 2 tablespoons Greek yogurt or sour cream Creaminess
- 2 hash brown patties 2 hash brown patties Crispy base
- Salsa or hot sauce for serving Optional
- Salt and pepper to taste
Instructions
Cooking
- Cook chopped bacon in skillet over medium heat until crispy. Remove and set aside.
- Bake hash browns according to package instructions or air fry at 400°F for 8-10 minutes.
- Whisk eggs with salt and pepper. Scramble in skillet with butter 2-3 minutes until done. Add cheese if desired.
- Divide eggs between bowls. Top with bacon, avocado, Greek yogurt, green onions, tomatoes, and cilantro. Serve with optional salsa or hot sauce.
Notes
Store in airtight containers in the fridge for 2–3 days. Keep avocado separate if you want it fresh. Reheat gently in a pan or microwave. Add fresh toppings after reheating.