Avocado Breakfast Bowl Recipes

AVOCADO BREAKFAST BOWL

Steps:

• Cut avocado around the pit and separate halves. Remove pit. Cut flesh in a crosshatch pattern, and scoop cubes with a large spoon into your bowl. Coat avocado with lemon juice and sprinkle 1 teaspoon (or so) Everything But the Bagel Seasoning. Add bacon crumbles greens and toss to combine. Set aside.
• Preheat a small skillet over high heat. I like to use cast iron. When pan is hot, add 1-2 teaspoon oil (I use avocado oil) and crack egg directly onto the oil. It will hiss and puff and crackle. When edges are browned and crispy, turn the heat to low and cover the pan with a lid to help the yolk set to desired consistency, or turn egg over in the pan. ***

AVOCADO BREAKFAST BOWL

Steps:

• Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
• Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
• Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

AVOCADO BREAKFAST BOWL

Steps:

• Cut avocado around the pit and separate halves.
• Remove pit and separate halves. Cut flesh in a crosshatch pattern, and scoop cubes with a large spoon into your bowl.
• Coat avocado with lemon juice and sprinkle a teaspoon or so of Everything But the Bagel Seasoning.
• Add bacon crumbles and greens and toss to combine. Set aside.
• For the crispy egg, preheat a small skillet over high heat. I like cast iron When pan is hot, add 1 to 2 teaspoons of oil (I use avocado oil) and crack egg directly onto the oil. It will hiss and puff and cackle. When edges are browned and crispy, turn the heat to low and cover the pan with a lid to help the yolk set to desired consistency, or turn egg over in the pan.