If you’re on the lookout for a breakfast that’s bursting with flavor, packed with nutrients, and keeps you energized for hours, the High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe is exactly what you need. This vibrant dish beautifully combines fluffy eggs, wholesome quinoa, creamy avocado, and a colorful medley of veggies, delivering a powerhouse of protein and hearty textures in every bite. It’s super simple to prepare but feels like a treat, making it an ideal way to kick off your day on a high note.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role, whether it’s adding creaminess, crunch, or a pop of color. The beauty of the High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe lies in its simplicity, yet every component works together to create a rich and balanced flavor profile.
- 4 large eggs: The protein-packed foundation that gives the scramble its fluffy texture.
- 1/4 cup milk or almond milk: Keeps the eggs light and tender during cooking.
- Salt and pepper to taste: Essential seasonings that enhance every ingredient.
- 1 tablespoon olive oil: Adds a subtle richness and helps sauté the veggies perfectly.
- 1 small onion, diced: Provides a gentle sweetness and depth to the scramble.
- 1 bell pepper, diced: Brings a crisp texture and vibrant color.
- 1 cup spinach, roughly chopped: Packs in iron and fresh greens without overpowering flavor.
- 1/2 cup cherry tomatoes, halved: Adds bursts of juicy, tangy freshness.
- 1/2 cup cooked quinoa or brown rice: The secret ingredient that boosts protein and gives a wonderful bite.
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice): Melts to create a creamy, gooey topping.
- 1 avocado, sliced: Brings buttery smoothness and healthy fats, making each mouthful delightful.
- 2 tablespoons fresh cilantro, chopped: A fresh herbal note that brightens the dish.
- Hot sauce (optional): A spicy kick for those who love a little heat to start their morning.
How to Make High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe
Step 1: Whisk the Eggs
Start by whisking together 4 large eggs, 1/4 cup of your preferred milk, salt, and pepper in a bowl. This step is essential because it ensures you have a smooth, well-seasoned base ready to blend beautifully with your veggies and quinoa.
Step 2: Sauté the Aromatics
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Toss in the diced onion and bell pepper, and cook until they soften and their natural sweetness starts to come alive. This step builds the flavor foundation for the scramble.
Step 3: Add Spinach and Tomatoes
Next, stir in the chopped spinach and let it wilt slightly. Follow this with the halved cherry tomatoes, cooking for about a minute more to marry the flavors and soften the tomatoes just enough to release their juicy brightness.
Step 4: Pour in the Egg Mixture
Turn the heat down to low and gently pour the egg mixture into the skillet. Slowly stir the eggs to combine with the softened veggies, making sure to keep the scramble tender and evenly cooked.
Step 5: Fold in Quinoa
As the eggs start to take shape but remain slightly runny, gently fold in the cooked quinoa (or brown rice). This addition not only ups the protein content but also gives the dish a lovely texture that stands out from the usual scramble.
Step 6: Melt the Cheese
Sprinkle your choice of shredded cheese over the top, then cover the skillet for a few minutes. This melts the cheese into gooey perfection, adding a creamy dimension that ties the whole scramble together.
Step 7: Serve and Garnish
Dish out the scramble warm, then crown it with fresh avocado slices, chopped cilantro, and if you like, a dash of hot sauce to enliven every bite. This finishing touch not only makes the meal look stunning but also elevates the flavors to the next level.
How to Serve High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe
Garnishes
Fresh avocado and cilantro are the stars when it comes to garnishing this scramble. The creamy avocado adds a cooling richness while the cilantro provides a fresh, slightly citrusy lift. For those who enjoy a bit of heat, a drizzle of hot sauce completes the ensemble perfectly.
Side Dishes
This egg scramble is quite hearty on its own, but pairing it with whole-grain toast or a light fruit salad can round out your meal beautifully. The toast adds crunch and an extra carb boost for energy, and fresh fruit introduces a sweet contrast to the savory scramble.
Creative Ways to Present
If you want to impress, try serving the scramble in warm tortillas for a breakfast burrito twist. Alternatively, plate it alongside a vibrant arugula salad with lemon vinaigrette for a bright, modern brunch. The High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe is versatile enough to fit your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate within two hours of cooking. The scramble stays fresh for up to 3 days and makes a fantastic, ready-to-go breakfast or snack during busy mornings.
Freezing
While eggs and avocado don’t always freeze well together, you can freeze the veggie and quinoa portion separately. When ready to eat, thaw, reheat gently, and add fresh avocado slices after warming for the best texture and flavor.
Reheating
Reheat your scramble gently over low heat on the stove or microwave it in short bursts to avoid overcooking. Adding a splash of water or milk before reheating can help keep the eggs moist and tender.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Brown rice, farro, or even bulgur wheat work well. Just ensure they’re cooked before adding to the scramble so the texture stays pleasant and the dish cooks evenly.
Is this recipe suitable for a vegan diet?
This version isn’t vegan due to the eggs and cheese, but you can swap eggs for tofu scramble and use vegan cheese to create a delicious plant-based alternative.
How can I make this recipe spicier?
Adding chopped jalapeños while sautéing the veggies or serving with a spicy hot sauce can give it the extra heat you’re craving without overpowering the other flavors.
Can I prepare this recipe ahead of time for meal prep?
Yes! It’s perfect for meal prep. Prepare the scramble and store it in portion-sized containers. Reheat as needed, and add fresh avocado right before eating to keep it creamy and fresh.
What cheese works best in this scramble?
Cheddar, mozzarella, or feta are excellent choices. Cheddar melts beautifully and adds sharpness, mozzarella offers creaminess, and feta brings a tangy twist. Feel free to mix and match based on your taste.
Final Thoughts
Once you try this High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe, it’s bound to become one of your go-to morning meals. It’s not just a feast for your taste buds but also a nutritious start packed with protein, healthy fats, and vibrant veggies. Trust me, sharing this dish with your friends and family will have everyone asking for seconds – it’s that good. So go ahead, whip it up and enjoy breakfast elevated to something truly special!
Print
High Protein Veggie Breakfast Egg Scramble with Quinoa and Avocado Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A nutritious and satisfying high-protein breakfast scramble loaded with eggs, vegetables, quinoa or brown rice, and melted cheese. This quick and easy skillet recipe combines wholesome ingredients to kickstart your day with energy and flavor.
Ingredients
Egg Mixture
- 4 large eggs
- 1/4 cup milk or almond milk
- Salt and pepper to taste
Vegetables and Add-ins
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup spinach, rough chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cooked quinoa or brown rice
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Hot sauce (optional)
Instructions
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside to allow flavors to meld.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until they soften and start to caramelize, about 5-7 minutes.
- Add spinach and tomatoes: Stir in the chopped spinach, letting it wilt slightly before adding the halved cherry tomatoes. Cook for an additional minute to combine flavors.
- Combine eggs with vegetables: Reduce heat to low and pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to evenly mix.
- Add grains and cook eggs: As the eggs start to set, sprinkle in the cooked quinoa or brown rice. Continue cooking on low heat, stirring gently until eggs are fully cooked but still moist.
- Melt the cheese: Sprinkle shredded cheese on top of the scramble. Cover the skillet and cook for 2-3 minutes until the cheese melts thoroughly.
- Serve with toppings: Plate the scramble warm, garnished with avocado slices, fresh cilantro, and a dash of hot sauce if desired for a spicy kick.
Notes
- Feel free to use any cheese variety you prefer, such as cheddar, mozzarella, or Monterey Jack.
- This recipe is easily customizable: add cooked sausage or bacon for extra protein, or swap vegetables according to what you have on hand.
- Use almond milk for a dairy-free or lower-calorie option.
- Leftover quinoa or brown rice can be prepared in advance to save time in the morning.
- To keep it vegetarian, omit any meat additions and use plant-based cheese if desired.
