Southwestern Quinoa and Egg Breakfast Bowl
For a quicker breakfast during the weekday, substitute hard-boiled eggs that have been made in advance.
Make This Recipe
Ingredients
- 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)
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |