Egg, Avocado and Quinoa Meal-Prep Bowls
Eggs and quinoa make a breakfast bowl with cherry tomatoes, cheddar and 40 grams of avocado per serving.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Eggs, cooked quinoa and avocados form the base of this recipe.
- A savory breakfast option. Prepare the vegetables and other additions first so they are ready for the egg or hash stage.
- A defined yield. The card makes 5 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Saucepan
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for avocados. Cooking changes water weight, so use the stated form when measuring.
- Prepare before you start. Measure eggs, cooked quinoa and avocados and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Egg, Avocado and Quinoa Meal-Prep Bowls
Ingredients
Method
- Hard-cook the eggs until the whites and yolks are firm. Cool, peel and refrigerate. Prepare the quinoa according to its package and weigh 250 g after cooking.
- Divide the quinoa, eggs, tomatoes and cheddar among five containers. Each portion gets 50 g cooked quinoa, two eggs, 20 g tomatoes and 10 g cheddar.
- At serving time add 40 g avocado flesh to each bowl, plus salt, pepper or hot sauce to taste. Cool cooked ingredients promptly, refrigerate, and use the cooked quinoa within 3–4 days or freeze later portions separately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the eggs or hash reach the doneness described in the method. Toast, fruit, and other sides are separate additions unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 314 calories, 18 g protein, 15.9 g total carbohydrate, 20 g fat and 4.4 g fiber. One serving is 1/5 of the finished recipe.
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Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
