Make Ahead Savory Breakfast Bowls

two breakfast bowls on a table with quinoa, eggs, bacon, sauteed spinach and tomatoes

Make Ahead Savory Breakfast Bowls

Celebrate the power of nutritionally dense breakfast with these easy to prep breakfast bowls.

Course Breakfast

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings large bowls

Calories 936kcal

Author Rachel Ballard

Ingredients

4 cups chicken stock homemade is best; see note 1
1 1/2 cups sprouted quinoa
6 slices bacon uncured, sugar free
3 eggs hard boiled, peeled and sliced in half, see note 2
3 tablespoons butter
1 pint cherry tomatoes
12 ounces spinach kale, collard greens or mustard greens could substitute
3 cloves garlic minced
3/4 cup broccoli sprouts optional
4 ounces feta cheese crumbled; optional
salt and pepper to taste

Instructions

Bring the chicken stock to a boil and cook the quinoa according to package directions.
While the quinoa cooks, cook the bacon in a skillet or by laying it on a cookie sheet and baking it in the oven on 400 until crisp; about 15 minutes. Drain and set aside.
Slice the tomatoes in half and set aside.
If using hard boiled eggs, you can leave them whole until you're ready to eat or cut them in half now, then set aside.
Melt the butter in a large skillet over medium heat and add the tomatoes. Cook until just beginning to soften, about 1 to 2 minutes then add the spinach to the pan.
Add the garlic on top of the vegetables and stir until the spinach wilts. Season the vegetables with a pinch of salt and pepper and set aside.

Assemble bowls

Add 3/4 cup cooked quinoa, 1/3 of the spinach and tomatoes, one hard boiled egg, two slices of bacon, a handful of sprouts and about 2 tablespoons of crumbled feta to each bowl. Drizzle with olive oil or lemon juice if desired, serve warm.

To reheat bowls

Warm a medium skillet over medium heat and add 1 teaspoon butter, ghee, avocado oil, etc. Add the quinoa, tomatoes and spinach to the skillet and stir to heat through. Lay the bacon slices in the skillet to warm, then transfer to a bowl and top with hard boiled egg, sprouts, and cheese.

Notes

Note 1: Homemade chicken or vegetable stock is preferred but you can use a store bought version like Kettle and Fire Chicken Broth or Pacific Foods Organic. Avoid canned broths or broths with MSG. Do not use bouillon cubes, powders or pastes.

Note 2: If hard boiling eggs, add eggs to pot, cover with water by 1 inch and bring to a boil. Boil 5 minutes, turn off the heat and let the eggs sit for 10 minutes. Drain and cover with cold water. Peel when cool. Scrambled eggs, or fried eggs may be substituted.

Nutrition