High Protein Mediterranean Breakfast Bowls (Printable)
Protein-packed morning bowls with Mediterranean flavors, eggs, quinoa, and fresh vegetables.
# What You’ll Need:
→ Protein & Dairy
01 - 4 large eggs
02 - 1 cup low-fat Greek yogurt
03 - 1 cup cooked chickpeas, rinsed and drained
04 - 1/2 cup crumbled feta cheese
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 1/2 cup roasted red peppers, sliced
08 - 1/4 cup red onion, finely sliced
09 - 1 cup baby spinach leaves
→ Grains
10 - 1 cup cooked quinoa
→ Garnishes & Extras
11 - 2 tbsp extra virgin olive oil
12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp kalamata olives, sliced
14 - 1/2 tsp dried oregano
15 - Salt and pepper, to taste
16 - Optional: lemon wedges
# How To Make It:
01 - Cook quinoa according to package instructions. Set aside to cool slightly while assembling remaining ingredients.
02 - Bring a small pot of water to boil. Carefully lower eggs into boiling water and cook for 7 minutes for jammy centers or adjust to desired doneness. Transfer to ice water bath to stop cooking, then peel and halve.
03 - In large mixing bowl, combine cherry tomatoes, cucumber, roasted red peppers, red onion, and baby spinach. Drizzle with 1 tablespoon olive oil, season with salt, pepper, and oregano. Toss gently to coat evenly.
04 - Divide cooked quinoa among 4 serving bowls. Top each bowl evenly with mixed vegetables, chickpeas, Greek yogurt dollops, and crumbled feta cheese.
05 - Place two egg halves on each bowl. Sprinkle with fresh chopped parsley and sliced olives. Drizzle remaining olive oil over top.
06 - Serve immediately while eggs are warm. Offer lemon wedges on the side for guests who desire extra acidity.
# Expert Tips:
01 -
- Its like meal prepping for the week but actually exciting to eat every single morning
- The combination of warm eggs and cool fresh vegetables feels luxurious even on chaotic weekdays
- Protein keeps you satisfied until lunch without that heavy breakfast food coma feeling
02 -
- Room temperature vegetables taste better than ice cold ones straight from the fridge
- The eggs can be boiled days ahead and stored in their shells for easier mornings
- Everything except the eggs and dressing can sit assembled for hours without getting soggy
03 -
- Microplane some lemon zest over the finished bowl for next level aromatic brightness
- A drizzle of good quality balsamic glaze creates that restaurant worthy finish