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Egg & Veggie Quinoa Breakfast Bowl

This Delicious Egg & Veggie Quinoa Breakfast Bowl will keep you full for hours! Healthy carbs, fats and protein for the win.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 712 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 Dr. Praeger's Root Veggie Hashbrowns
  • 1 tablespoon Oil for cooking
  • 1 medium bell pepper chopped
  • 1 small yellow onion diced
  • 1 cup of mushrooms sliced
  • 2 cups cooked quinoa
  • 1 cup kale leaves massaged with oil
  • 2 large eggs
  • salt and pepper to taste
additional toppings as desired
  • Sriracha
  • shredded cheese
  • purple carrots

Instructions

    Cup of Yum
  1. Heat 4 Root Veggie Hash Browns according to package instructions. Keep warm until ready to serve.
  2. Stir fry veggies: Add about half tablespoon oil to large skillet over medium heat. Add diced onion and chopped bell pepper stirring frequently until onion is fragrant – about 3 minutes. Add in sliced mushrooms and continue stirring for another 2-3 minutes until soft. You can also add kale here and cook down about 2 minutes or keep raw. Transfer veggies to plate; set aside.
  3. Fry eggs: add about half tablespoon of oil or ghee to pan and cook eggs to your liking.
  4. Assemble bowls: Evenly disperse quinoa and kale into two serving bowls. Top with veggies, 2 Root Veggie Hash Browns each and eggs. Add desired toppings and dig in!

Nutrition Information

Serving 1/2 of recipe Calories 712kcal (36%) Carbohydrates 91g (30%) Protein 33g (66%) Fat 27g (42%) Saturated Fat 3g (15%) Polyunsaturated Fat 13g Cholesterol 186mg (62%) Sodium 596mg (25%) Fiber 18g (72%) Sugar 6g (12%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 712

% Daily Value*

Serving 1/2 of recipe
Calories 712kcal 36%
Carbohydrates 91g 30%
Protein 33g 66%
Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 13g 76%
Cholesterol 186mg 62%
Sodium 596mg 25%
Fiber 18g 72%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.