Easy High Protein Bowls (Printable Version)
Nutritious bowls combining creamy eggs, crispy bacon, fresh avocado, and tangy Greek yogurt for a vibrant morning start.
# Ingredients:
→ Eggs and Dairy
01 -
4 large organic eggs, room temperature
02 -
60 grams full-fat Greek yogurt
03 -
30 grams sharp cheddar cheese, freshly grated
04 -
15 grams unsalted butter
→ Meat
05 -
120 grams thick-cut bacon, chopped
→ Vegetables and Fresh Toppings
06 -
1 ripe avocado, sliced
07 -
100 grams ripe tomatoes, chopped
08 -
30 grams green onions, sliced
→ Starch
09 -
2 frozen hash brown patties (approximately 120 grams) or homemade equivalent
# Steps:
01 -
Cook hash brown patties in a non-stick skillet over medium heat until golden and crispy on the outside and tender inside, about 4-5 minutes per side. Keep warm until assembly.
02 -
Place cold chopped bacon in a cold heavy-bottomed skillet. Turn heat to medium and cook undisturbed until fat begins to render and bacon curls, then stir gently until crispy and browned. Transfer to a paper-towel-lined plate to drain excess fat.
03 -
Whisk eggs until fully uniform. Heat unsalted butter in a non-stick pan over medium-low heat until foaming. Add eggs and gently push curds from edges toward center with a silicone spatula, creating large, creamy curds. Remove from heat just before fully set and allow residual heat to finish cooking.
04 -
Position scrambled eggs as the base in each bowl. Arrange crispy bacon around the edges, place hash browns on one side. Add sections of chopped tomatoes and green onions distinctly. Fan avocado slices over the top and add a dollop of Greek yogurt to finish.
# Notes:
01 -
Use room temperature eggs to achieve creamier scrambles.
02 -
Save rendered bacon fat for enhancing flavor in other dishes.
03 -
Prepare ingredients in advance and store separately for efficient assembly.