Description
Quick and satisfying breakfast bowls packed with protein from eggs and bacon, combined with crispy hash browns and fresh toppings.
Ingredients
Scale
- 6 eggs
- 3 slices bacon, chopped
- 1 tablespoon butter
- ½ cup shredded cheese
- ¼ cup chopped tomatoes
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 small ripe avocado, sliced
- 2 tablespoons Greek yogurt or sour cream
- 2 hash brown patties
- Salsa or hot sauce for serving
- Salt and pepper to taste
Instructions
- Cook chopped bacon in a skillet over medium heat until crispy. Remove and set aside.
- Bake hash browns according to package instructions or air fry at 400°F for 8-10 minutes until crispy.
- Whisk eggs with salt and pepper. Scramble in skillet with butter for 2-3 minutes until done. Stir in cheese if desired.
- Divide eggs between bowls. Top with bacon, avocado, Greek yogurt, green onions, tomatoes, and cilantro. Serve with optional salsa or hot sauce.
Notes
For extra vegetables, add a handful of baby spinach to the eggs. Leftovers can be stored for up to three days. Reheat gently to avoid rubbery eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 250mg