Easy High Protein Breakfast Bowls Recipe

Start your day on a delicious note with these Easy High Protein Breakfast Bowls. They’re not only beautiful to look at but packed with the fuel your body craves in the morning. Imagine creamy avocado slices, sizzling bacon, juicy diced tomatoes, fluffy scrambled eggs, and a perfectly cooked sunny-side-up egg—all layered over a base of crispy hash browns. This bowl is a colorful, flavor-packed meal that balances indulgence and nutrition.

What makes this dish a standout is its combination of textures and flavors: the crunch of bacon, the softness of avocado, the freshness of tomatoes, and the richness of the eggs all come together in harmony. Whether you’re looking for a quick breakfast idea, a brunch showstopper, or an energizing post-workout meal, this protein-loaded bowl will leave you satisfied and ready to take on the day.

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Ingredients for this Easy High Protein Breakfast Bowls Recipe

• 2 medium russet potatoes, shredded (or 1½ cups frozen hash browns)
• 1 tablespoon olive oil
• 2 large eggs (1 sunny-side-up, 1 scrambled)
• 2 slices of bacon, chopped
• ½ avocado, sliced
• 1 small tomato, diced
• 1 green onion, chopped
• Salt and black pepper to taste
• Optional: chopped fresh cilantro or parsley for garnish
• Optional: chopped jalapeño for heat

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Step 1: Prepare the Hash Browns

If you’re using fresh potatoes, peel and shred them, then squeeze out as much moisture as possible using a clean kitchen towel. Heat olive oil in a non-stick skillet over medium heat. Add the shredded potatoes, press them flat, and let them cook undisturbed for 5–7 minutes until crispy and golden. Flip and cook the other side for another 5 minutes. Remove and set aside.

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Step 2: Cook the Bacon

In the same skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits and let them drain on a paper towel. Reserve a little bacon grease in the pan for extra flavor.

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Step 3: Scramble the Egg

Crack one egg into a bowl, beat it lightly, and scramble it in the same pan with a pinch of salt. Cook until just set, then remove from heat.

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Step 4: Fry the Sunny-Side-Up Egg

Add a tiny bit of oil or leftover bacon grease to the pan. Crack the second egg directly into the pan and cook on low heat until the whites are set but the yolk remains runny. Season with a pinch of salt and pepper.

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Step 5: Assemble the Bowl

Place the crispy hash browns at the bottom of your bowl. Layer on the scrambled egg, followed by the diced tomato, sliced avocado, and crispy bacon. Gently slide the sunny-side-up egg on top. Sprinkle with chopped green onions, and garnish with fresh cilantro or parsley if desired.

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Step 6: Optional Toppings

Add chopped jalapeño for a spicy kick, or drizzle with your favorite hot sauce or salsa to elevate the flavor even further.

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Estimated Nutrition

Per serving (1 bowl, approximate values):

• Calories: 430 kcal
• Protein: 21g
• Fat: 29g
• Carbohydrates: 22g
• Fiber: 6g
• Sugar: 3g
• Sodium: 480mg

Note: Nutritional values may vary depending on exact portion sizes and ingredient brands used.

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Frequently Asked Questions

1. Can I make this vegetarian?

Yes! Just skip the bacon or replace it with plant-based alternatives or sautéed mushrooms for a meaty texture.

2. What can I substitute for hash browns?

You can use roasted sweet potatoes, quinoa, or brown rice as a healthy base alternative.

3. Is this suitable for a keto diet?

With a few tweaks—such as replacing the hash browns with cauliflower hash—it can be made keto-friendly.

4. How can I make this spicier?

Add chopped jalapeños, hot sauce, or a sprinkle of chili flakes to bring the heat.

5. Can I meal prep this for the week?

Yes! Cook and store individual components, then assemble and reheat as needed throughout the week.

6. What toppings go well with this bowl?

Try shredded cheese, sour cream, salsa, or even a dollop of Greek yogurt.

7. Is it okay to eat this cold?

Technically yes, but it’s best enjoyed warm for optimal flavor and texture.

8. How do I keep the avocado from browning?

Squeeze some lemon or lime juice on the cut avocado and store it tightly covered in the fridge.

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