12 Healthy Breakfast Bowls to Fuel Your Body in a Hurry

7. Egg White Scramble with Spinach and Cherry Tomatoes

Egg White Scramble with Spinach and Cherry Tomatoes

Instead of making an egg-white omelet, scramble your eggs and serve them with your usual omelet add-ins, like fresh spinach and cherry tomatoes. Before cooking the eggs, sauté the spinach and tomatoes for just a minute to wilt the spinach slightly and soften the tomatoes. Top the finished dish with grated Parmesan cheese. To round out the meal, serve the breakfast bowl with avocado toast for a healthy dose of carbs and fat.

Ingredients

12 egg whites, 10 egg whites and 1 whole egg, or 1 1/2 cups refrigerated or frozen egg product, thawed
½ cup milk, half-and-half, or light cream
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
2 cup packed fresh baby spinach
2 cup cherry tomatoes, halved
¼ cup finely shredded Parmesan cheese

Directions

In a medium bowl combine egg whites, milk, salt, and pepper. Beat with a whisk until well mixed; set aside.
In a large nonstick skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add spinach and tomatoes; cook and stir about 1 minute or until spinach is wilted and tomatoes are softened. Remove mixture from skillet; keep warm.
Pour egg white mixture into skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg white mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg white mixture is cooked through but is still glossy and moist. Remove from heat. Serve with spinach mixture and sprinkle with cheese.

8. Berry-Coconut Smoothie Bowl

Berry-Coconut Smoothie Bowl

Sure, a 30-minute breakfast recipe is good, but how about a 3-minute breakfast bowl? That’s what this dairy-free and vegan fruit-filled breakfast delivers. Coconut yogurt and cashews provide the lusciously creamy texture and satisfying protein count (18 grams per breakfast bowl recipe serving!), while frozen strawberries and flaxseed sweeten the deal and help you fill up on fiber.

Ingredients

2 5.3-6 ounce cartons coconut Greek yogurt
1 cup frozen strawberries
¼ cup raw, unsalted cashews
2 tablespoon ground flaxseed
1 tablespoon coconut water
Fresh berries
Unsweetened coconut flakes
Cacao nibs

Directions

In a blender combine the first five ingredients (through coconut water). Cover and blend 1 minute or until smooth, adding additional coconut water if needed. Divide between two bowls and top with additional strawberries, coconut flakes, and/or cacao nibs

Pages: 123456