Description
A delicious and healthy baked egg bowl featuring quinoa or brown rice, fresh vegetables, and protein.
Ingredients
Scale
- 1–2 eggs per bowl
- to taste low-fat cheese, sprinkled on top
- enough to fill cooked quinoa or brown rice to fill ramekins or muffin tin bases
- 1 handful fresh spinach or kale per bowl
- 1 small handful cherry tomatoes, halved, per bowl
- to preference cooked chicken or turkey sausage, portioned
- to taste salt
- to taste black pepper
- to taste paprika
Instructions
- Start by evenly distributing your cooked quinoa or brown rice into greased ramekins or an oven-safe muffin tin. This forms a hearty bed for your eggs and toppings.
- Layer in your cooked chicken or turkey sausage, then add fresh spinach or kale along with halved cherry tomatoes. Lightly season with salt, pepper, and paprika to enhance the flavors.
- Carefully crack one or two eggs over each bowl depending on your appetite. The eggs act as a binder that holds all ingredients together as they bake.
- Add a sprinkle of low-fat cheese over each bowl to melt and create a creamy finish during baking.
- Place the bowls in a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the egg whites are fully set and yolks are cooked to your preference.
Notes
- This recipe can easily be customized with your favorite vegetables or proteins.
- Feel free to adjust the seasonings according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 180mg