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
- 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
|Saturated Fat||2 g|
|Dietary Fiber||5 g|