Southwestern Quinoa and Egg Breakfast Bowl

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Southwestern Quinoa and Egg Breakfast Bowl
Prep Time
10 min
Cook Time
25 min
4 servings
Recipe by: American Heart Association

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


  • 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) 


Serving Size
10 g
  Saturated Fat
2 g
186 mg
154 mg
29 g
Dietary Fiber
5 g
12 g

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.

Filed Under: Breakfast and Brunch, Vegetarian

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

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