High Protein Mediterranean Breakfast Bowls (Printer-Friendly)
Protein-packed morning bowls with Mediterranean flavors, eggs, quinoa, yogurt, and fresh vegetables.
# What You'll Need:
→ Protein & Dairy
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→ Vegetables
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→ Grains
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→ Garnishes & Extras
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# How to Make It:
01 - Cook quinoa according to package instructions. Remove from heat and let cool slightly while preparing remaining components.
02 - Bring a small pot of water to boil. Gently lower eggs into boiling water and cook for 7 minutes for jammy yolks. Transfer to ice bath to stop cooking, then peel and halve.
03 - In large mixing bowl, combine cherry tomatoes, cucumber, roasted red peppers, red onion, and spinach. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and oregano. Toss gently to coat.
04 - Divide cooled quinoa evenly among 4 serving bowls. Arrange mixed vegetables, chickpeas, Greek yogurt dollops, and crumbled feta on top of quinoa in each bowl.
05 - Place two egg halves on each bowl. Sprinkle with fresh parsley and sliced olives. Drizzle remaining olive oil over finished bowls.
06 - Serve immediately while eggs are warm. Accompany with lemon wedges on the side if desired.
# Expert Advice:
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- You get everything you want in breakfast protein, vegetables, healthy fats and grains all in one gorgeous bowl
- The prep happens in under 30 minutes but feels like something you would order at a fancy brunch spot
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- Cooling your boiled eggs in ice water immediately makes them so much easier to peel and keeps that perfect yolk texture
- Letting the quinoa cool slightly prevents the spinach from wilting too much and keeps everything crisp and fresh
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- Prep your vegetables the night before so you can just assemble and eat in the morning
- Serve with warm pita bread on the side to scoop up every last bite