These quick and easy breakfast bowls are protein packed and can be whipped up in less than 20 minutes. Enjoy again for lunch or dinner.
- 2 cups packed baby spinach
- 1 ripe avocado, halved and sliced
- 2 eggs (or cooked tofu)
- 2 turkey bacon slices
- 1 tomato quartered
- 2 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
- 3 tablespoons panko breadcrumbs
- 2 teaspoons fresh basil, chopped
- salt and pepper to taste
Divide the spinach among 2 bowls and top evenly with the avocado slices. Set aside.
Cook the bacon in a non-stick skillet, remove, crumble, and add to one or both bowls.
In the same skillet with the residue from the bacon, add in 1 tablespoon of olive oil, the apple cider vinegar, and water to make the dressing and once heated add into a jar or container to top the bowl with.
Place the tomato quarters into a shallow baking dish. Season with salt and pepper to taste and top with the basil and panko breadcrumbs. Place under the oven broiler on high and broil for 2 minutes or until the surface is browned.
Heat the skillet on medium high heat, add in 1 tablespoon olive oil, and fry one or two eggs (if not using tofu) until done. Add to the bowl along with the broiled tomato.
Serve with the vinegar dressing and add additional salt and pepper to taste.
Calories: 481kcal | Carbohydrates: 24g | Protein: 15g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 177mg | Sodium: 527mg | Potassium: 946mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3710IU | Vitamin C: 26.9mg | Calcium: 100mg | Iron: 3.3mg