High-Protein Breakfast Bowl
A filling and protein-packed breakfast bowl featuring scrambled eggs, crispy turkey bacon, hash browns, and fresh toppings, perfect for busy mornings.
Ingredients
Main Ingredients
- 6 pieces eggs Large eggs
- 3 slices turkey bacon, chopped Cook until crispy
- 1 tablespoon butter For scrambling eggs
- ½ cup shredded cheese Cheddar or cheese of choice
- ¼ cup chopped tomatoes Fresh tomatoes
- 2 pieces green onions, thinly sliced For garnish
- 2 tablespoons fresh cilantro, chopped For garnish
- 1 small ripe avocado, sliced For topping
- 2 tablespoons Greek yogurt or sour cream For topping
- 2 pieces hash brown patties Follow package instructions
- to taste salsa or hot sauce For serving
- to taste salt and pepper To season the eggs
Instructions
Preparation
- Preheat oven or air fryer for hash browns according to package instructions.
- Heat a skillet over medium and add chopped turkey bacon. Cook until crispy, for about 6–8 minutes, stirring occasionally. Remove turkey bacon to a paper towel to drain.
- Cook hash brown patties according to package instructions, air fry at 400°F for 8–10 minutes until golden and crispy.
- Whisk eggs with salt and pepper. Melt butter in the skillet over medium-low heat, pour in the eggs, and gently scramble for 2–3 minutes until set. Stir in shredded cheese in the final 30 seconds if you like it melty.
- Divide scrambled eggs between two bowls. Top with crispy turkey bacon, sliced avocado, a dollop of Greek yogurt or sour cream, green onions, chopped tomatoes, and cilantro. Add salsa or hot sauce and season to taste. Serve with hash browns on the side or broken into the bowl.
Notes
Store components separately for leftovers: eggs and turkey bacon in one airtight container; avocado and salsa separate to avoid browning and sogginess. Refrigerate for up to 3 days. Reheat eggs and turkey bacon gently for best texture.