Mornings can feel like a race against the clock. You want a nourishing start but time is always short.
These high protein breakfast bowls are the ultimate solution for your busy winter mornings. They keep you full and focused until lunch time. They are perfect for your healthy reset this year.
Why This Recipe Is a Winner
This recipe is a lifesaver for anyone starting a healthy routine. It combines lean protein with fiber-rich quinoa for lasting energy throughout your day.
You only need about 35 minutes to prep four full meals. It is a budget-friendly way to eat well every single day. Your busy family will love how easy these are to grab.
Simple Cooking Method
Making these bowls is very straightforward and perfect for beginners. You will brown the turkey and scramble eggs in two separate pans. Everything gets layered into containers for an easy grab-and-go meal.
Ingredients You’ll Need
These bowls use simple pantry staples that deliver big flavor.
- 1 lb lean ground turkey
- 2 cups cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup liquid egg whites
- 4 large whole eggs
- 2 cups fresh baby spinach
- 1/2 cup shredded low-fat cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Step-by-Step Directions
- In a large non-stick skillet over medium-high heat, brown the ground turkey until fully cooked.
- Season the turkey with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the black beans and baby spinach to the skillet, sautéing until the spinach is wilted.
- In a separate bowl, whisk together the whole eggs and egg whites.
- Pour into a second non-stick skillet over medium heat and scramble until just set.
- Divide the cooked quinoa evenly across four meal prep containers.
- Layer the turkey and bean mixture over the quinoa, followed by the eggs.
- Top each bowl with shredded cheddar cheese and allow to cool before sealing.
Best Ways to Enjoy It
Top your high protein breakfast bowls with fresh avocado for healthy fats. A drizzle of zesty hot sauce adds a lovely morning kick. Pack them into containers for a stress-free start to your workday.
Keep It Fresh
Store these bowls in airtight containers in the fridge. They stay fresh and delicious for four days. Reheat in the microwave for about 90 seconds. You can also freeze them for longer storage.
Tips for Best Results
- Don’t overcook the eggs as they will soften during reheating.
- Rinse your quinoa well to remove any bitter coating.
- Use a non-stick skillet to make cleanup much faster.
- Add the spinach at the very end to keep it bright.
- Prep these on Sunday to save time all week long.
- Season every layer for the best possible flavor.
Ways to Switch It Up
- Swap turkey for lean ground chicken or tofu crumbles.
- Use kale instead of spinach for a heartier green.
- Add roasted sweet potatoes for a seasonal fall twist.
Common Questions
Can I use brown rice instead of quinoa?
Yes, brown rice works perfectly as a base. It still provides great fiber and keeps you full. Quinoa just adds a bit more protein.
Are these bowls freezer-friendly?
Absolutely, these bowls freeze very well. Just leave off any fresh toppings until you are ready to eat. Thaw in the fridge overnight before reheating.
I hope these bowls bring some calm to your busy mornings. You deserve a breakfast that makes you feel strong and energized. Enjoy every bite!
— Katie Wood
Ingredients
- 1 lb lean ground turkey
- 2 cups cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup liquid egg whites
- 4 large whole eggs
- 2 cups fresh baby spinach
- 1/2 cup shredded low-fat cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- In a large non-stick skillet over medium-high heat, brown the ground turkey until fully cooked, breaking it into small crumbles.
- Season the turkey with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the black beans and baby spinach to the skillet, sautéing until the spinach is wilted.
- In a separate bowl, whisk together the whole eggs and egg whites, then pour into a second non-stick skillet over medium heat.
- Scramble the eggs until just set, then remove from heat.
- Divide the cooked quinoa evenly across four meal prep containers.
- Layer the turkey and bean mixture over the quinoa, followed by a portion of scrambled eggs.
- Top each bowl with shredded cheddar cheese and allow to cool before sealing.
