Breakfast In A Bowl Food
20 HEALTHY BREAKFAST BOWLS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a breakfast bowl in 30 minutes or less!
Nutrition Facts :
BREAKFAST IN A BOWL
Make and share this Breakfast in a Bowl recipe from Food.com.
Provided by FLKeysJen
Categories Breakfast
Time 12h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients together.
- Refrigerate overnight to soften the oats.
- Serve straight from the refrigerator!
Nutrition Facts : Calories 283.5, Fat 5.8, SaturatedFat 0.9, Cholesterol 7.5, Sodium 334.8, Carbohydrate 35.4, Fiber 3.9, Sugar 11.5, Protein 20.8
MAKE-AHEAD BREAKFAST BOWLS
Make these scrambled egg and sausage bowls the night before for a satisfying microwave breakfast that you can take to go on hectic mornings.
Categories Breakfast
Time 20m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Mash together avocado, lime juice and pinch each salt and pepper; set aside.
- Whisk together eggs, ¼ cup (60 mL) water and ¼ tsp (1 mL) each salt and pepper. Melt butter in large skillet set over medium heat; cook egg mixture, stirring frequently, for 3 to 5 minutes or until eggs are set and soft curds have formed. Let cool completely.
- Divide scrambled eggs among 4 microwave-safe food storage containers. Top with sausage, avocado mixture, tomatoes and cheese. Sprinkle with chili powder (if using). Seal and refrigerate overnight or for up to 24 hours.
- To serve, microwave on High for 1 minute or until heated through.
Nutrition Facts :
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- Heat a large skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Add sweet potatoes in an even layer (to ensure they cook evenly) and cover. Cook for 4 minutes or until underside is golden brown. Then flip and cover again. Cook for another 3 minutes or until sweet potatoes are tender.
- In the meantime, heat a separate skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Then add mushrooms to one half of the pan and season with a dash of coconut aminos. Then add cabbage to the other half of the pan and season with curry powder and salt. Toss to coat and cover to cook until tender — about 5 minutes — stirring occasionally.
- Once golden brown and tender, push to one side of the pan and add kale. Season with a pinch more salt and cover. Sauté for 1-2 minutes, stirring occasionally until wilted and bright green. Transfer to serving bowls but keep the heat on. Quickly crack eggs into the still-warm pan and season with a pinch each salt and pepper. Cook for about 1 minute over medium heat, then cover and cook another 2-3 minutes to cook the white but keep the yolk runny (our favorite method).
- Transfer cooked sweet potatoes to the serving bowls and top with runny egg. Garnish with hummus, sprouts, and fresh parsley (optional). Best when fresh. Leftovers keep covered in the refrigerator up to 2-3 days (kale and eggs best when cooked to order). Not freezer friendly.
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