Healthy Breakfast Bowl
I wake up some days with strong cravings for certain flavors. Typically its either sweet and fruity, sweet and chocolate-y, or salty and savory. Savory cravings were strong the morning I made this breakfast bowl.
I still wanted the greens/fiber I usually put in my smoothies, but wasn’t feeling the sweetness. I love eggs and could eat them everyday at any meal so that was a no brainer. I added a variety of colorful veggies because why not? Bacon because its great, and avocado for the healthy fat and because I’m a millennial and avocado is life.
This bowl is simply seasoned with fresh garlic cloves, sea salt, freshly cracked pepper, and olive oil. I sauteed all the vegetables in this. I topped it off with everything seasoning and devoured it immediately.
I also learned how EASY and QUICK the instant pot makes boiled eggs. See that recipe here. Customizable to desired doneness and ready to eat within minutes!
Healthy Breakfast Bowl
Ingredients
- 1-2 tbsp olive oil, divided
- 1 tsp minced garlic
- 1-2 slices of bacon, chopped
- 2 soft-boiled eggs
- 2 kale leaves or 1-2 cups chopped
- 1/4 pepper of choice red or orange taste best.
- 1/4 small white onion
- 2-3 brown mushrooms
- 6-8 cherry tomatoes or 1 roma tomato
- 1/4 avocado
- 1 tsp everything seasoning
- salt and pepper to taste
Instructions
- Turn a skillet on over medium heat. Prepare all ingredients by chopping kale, onions and peppers. Set kale in a separate bowl and the onion and peppers in another. Slice tomatoes and avocado and set aside. Slice one or two soft boiled eggs vertically. Chop bacon and put in skillet.
- While bacon is cooking, add a handful more of spinach if desired to the bowl of kale, dress with half a tablespoon olive oil, and massage kale until well coated and tenderized. Add salt and pepper. (Massaging kale lessens the bitterness and makes i easier to digest).
- Once bacon is done cooking, scoop out of the skillet and set aside leaving the bacon grease in the pan to fry the pepper, onions, garlic, and mushrooms.
- In the pan with the bacon grease, saute garlic, peppers, and onions until tender. Set aside.
- Add mushrooms to the pan and saute until desired tenderness.
- While mushrooms are cooking, massage the kale a second time. Place kale in a serving dish.
- Assemble the bowl by adding on top of the kale the peppers and onion mix, mushrooms, bacon pieces, eggs, tomatoes, and avocado. Sprinkle with everthing seasoning, salt and pepper, if desired.
- Serve immediately or store in the fridge for no more than 3 days.