Southwestern Quinoa and Egg Breakfast Bowl

Prep Time
10 min
Cook Time
25 min
4 servings
Recipe by:

For a quicker breakfast during the weekday, substitute hard-boiled eggs that have been made in advance.

Make This Recipe


  • 1/4 cup raw quinoa
  • 1/2 avocado, pitted and diced
  • 2 medium tomatoes, chopped
  • 1 cup no salt added frozen corn, thawed
  • 1/4 cup green onions, chopped
  • 1/2 cup cilantro (optional)
  • 4 Eggland's Best Eggs (large)
  • 1/8 teaspoon salt
  • 1/4 teaspooon ground black pepper
  • hot sauce (optional)


Cook quinoa according to the package directions. Remove from heat and let sit.

Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoes; rinse the canned corn; chop the scallions, and chop the cilantro.

Divide quinoa between 4 bowls.

Arrange the avocado, tomatoes, corn, scallions, and cilantro between each bowl.

Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium-high heat.

Crack each egg into the skillet and season with salt and pepper.

Cover with a lid and cook until egg whites are set but yolk is still runny about 3 to 4 minutes.

Use a spatula to carefully transfer each sunny-side-up egg into each bowl. Garnish with hot sauce and serve.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 244
Fat 10 g
Saturated Fat 2 g
Cholesterol 186 mg
Sodium 154 mg
Carbohydrates 29 g
Dietary Fiber 5 g
Protein 12 g