Avocado Breakfast Bowl Recipes
AVOCADO BREAKFAST BOWL
We've got creamy avocado and baby greens dressed with freshly squeezed lemon juice and sprinkled with crispy bacon and Everything But the Bagel Seasoning. Start your morning off right!
Provided by Julie
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Cut avocado around the pit and separate halves. Remove pit. Cut flesh in a crosshatch pattern, and scoop cubes with a large spoon into your bowl. Coat avocado with lemon juice and sprinkle 1 teaspoon (or so) Everything But the Bagel Seasoning. Add bacon crumbles greens and toss to combine. Set aside.
- Preheat a small skillet over high heat. I like to use cast iron. When pan is hot, add 1-2 teaspoon oil (I use avocado oil) and crack egg directly onto the oil. It will hiss and puff and crackle. When edges are browned and crispy, turn the heat to low and cover the pan with a lid to help the yolk set to desired consistency, or turn egg over in the pan. ***
Nutrition Facts : ServingSize 1 Bowl, Calories 585 calories, Sugar 2.5g, Sodium 1110mg, Fat 46g, SaturatedFat 9.1g, UnsaturatedFat 32.9g, TransFat 0.1g, Carbohydrate 30g, Fiber 21g, Protein 23g, Cholesterol 207mg
AVOCADO BREAKFAST BOWL
Heart health and protein in a bowl! This recipe is an unexpected kick of flavor with egg, red quinoa, avocado, and feta cheese! Very easy to make and a delicious start to the day.
Provided by Alisha
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
- Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
- Combine quinoa and eggs in a bowl; top with avocado and feta cheese.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 24.1 g, Cholesterol 194.4 mg, Fat 26.8 g, Fiber 8.8 g, Protein 12.7 g, SaturatedFat 5.6 g, Sodium 379.2 mg, Sugar 1.4 g
AVOCADO BREAKFAST BOWL
I never would have thought to put these items together, but it's terrific. I've never eaten a more delicious combination of flavors for breakfast. I made two eggs instead of one with mine, but you could certainly make multiple bowls for all. Recipe courtesy of Lovely Little Kitchen.
Provided by AmyZoe
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Cut avocado around the pit and separate halves.
- Remove pit and separate halves. Cut flesh in a crosshatch pattern, and scoop cubes with a large spoon into your bowl.
- Coat avocado with lemon juice and sprinkle a teaspoon or so of Everything But the Bagel Seasoning.
- Add bacon crumbles and greens and toss to combine. Set aside.
- For the crispy egg, preheat a small skillet over high heat. I like cast iron When pan is hot, add 1 to 2 teaspoons of oil (I use avocado oil) and crack egg directly onto the oil. It will hiss and puff and cackle. When edges are browned and crispy, turn the heat to low and cover the pan with a lid to help the yolk set to desired consistency, or turn egg over in the pan.
Nutrition Facts : Calories 482.9, Fat 40.9, SaturatedFat 8, Cholesterol 203.6, Sodium 454.8, Carbohydrate 18.8, Fiber 13.5, Sugar 1.9, Protein 16.3
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