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Avocado Breakfast Bowl Recipe

This avocado breakfast bowl is a wholesome, energizing start to your day. Fluffy quinoa, perfectly cooked eggs, creamy avocado, and tangy feta come together for a satisfying blend of textures and flavors. Packed with protein and healthy fats, it’s both nourishing and delicious.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 372 kcal

Equipment

  • Rice cooker
  • Skillet
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Serving bowls

Ingredients
  

  • ¼ tsp ground black pepper
  • ½ cup water
  • ¼ tsp seasoned salt
  • 2 tbsp crumbled feta cheese
  • 1 avocado, diced
  • ¼ cup red quinoa
  • 1 pinch salt and ground black pepper to taste
  • tbsp olive oil

Instructions
 

  • Add quinoa and water to the rice cooker and let it cook for about 15 minutes, or until the quinoa becomes tender and fluffy.
  • While the quinoa is cooking, heat olive oil in a skillet over medium heat and cook the eggs to your preferred level of doneness, seasoning them with seasoned salt and pepper.
  • Once the quinoa and eggs are ready, spoon them into a serving bowl.
  • Top with sliced avocado and a generous sprinkle of feta cheese, then serve immediately.

Notes

  • Cook the quinoa in vegetable broth instead of water.
  • Try adding a squeeze of lemon or lime over the avocado to brighten the bowl.
  • Swap feta for goat cheese or shredded cheddar for a different flavor twist.