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–+ servings
Patricia Krouse

High Protein Breakfast Bowls

A satisfying protein-forward breakfast bowl featuring scrambled eggs, crispy bacon, creamy avocado, and hash browns, all ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 6 eggs
  • 3 slices bacon, chopped substitute turkey bacon or tempeh bacon for lower fat or vegetarian
  • 1 tablespoon butter or olive oil
  • ½ cup shredded cheese cheddar or Monterey Jack
  • ¼ cup chopped tomatoes
  • 2 tablespoons fresh cilantro, chopped
  • 1 small ripe avocado, sliced
  • 2 tablespoons Greek yogurt or sour cream use full-fat for creaminess or fat-free for fewer calories
  • 2 hash brown patties store-bought; use frozen tater tots or shredded roasted potatoes as an alternative
  • Salsa or hot sauce for serving
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Preheat the oven or air fryer for the hash browns. Arrange patties on a sheet and bake per package directions, or air fry at 400°F for 8–10 minutes until golden and crisp.
  2. Heat a skillet over medium. Add chopped bacon and cook, stirring occasionally, until crispy, about 6–8 minutes. Use a slotted spoon to remove bacon and drain on paper towels. Keep the rendered fat in the skillet if you want extra flavor.
  3. Crack eggs into a bowl. Whisk with a pinch of salt and pepper until combined.
Cooking
  1. Wipe the skillet, drop in 1 tablespoon butter, and melt over medium-low. Pour in eggs and let them sit briefly to set at the edges. Stir gently and continuously until curds form and eggs are softly set, about 2–3 minutes.
  2. Fold in shredded cheese if using, just until melted. Remove from heat.
Assembly
  1. Divide hot scrambled eggs between two bowls.
  2. Place a hash brown patty in each bowl or break into pieces on top.
  3. Top with crispy bacon, sliced avocado, a dollop of Greek yogurt or sour cream, green onions, chopped tomatoes, and cilantro.
  4. Season with salt and pepper. Serve with salsa or hot sauce on the side.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 2g

Notes

Store assembled bowls loosely covered for up to 24 hours, but the texture will be best if you store components separately. For a lower-carb version, swap the hash browns for sautéed spinach or roasted cauliflower. Serve immediately while the eggs are warm and the hash browns are crisp.

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