Scrambled Egg Breakfast Bowl
5 healthy servings
Ingredients
8 slices turkey bacon
olive oil
1/2 c onions, chopped
1 c mushrooms, chopped
5 large handfuls Spinach
1 15.5oz can chickpeas
4 slices preferred bread, cubed
1 t paprika
15 eggs (5 full, 10 egg whites)
1/2 c swiss cheese
1 tomato, diced
hot sauce
Everything But the Bagel Seasoning
Directions
In a pan, on medium heat, cook your bacon. Remove from the pan and cook your onion and mushrooms with a drizzle of oil, until tender. Add in spinach and cook until wilted.
Meanwhile in an oven at 400F, roast the chickpeas (drained) and cubed bread with a drizzle of olive oil and paprika. Roast for 8-10 minutes or until golden.
Crack all eggs into a bowl and whisk. In the same pan you cooked your veggies, cook your whisked eggs and cheese together until at desired texture.
Serve an equal portion of your eggs, onions, mushrooms, spinach, chickpeas, croutons and tomatoes into a bowl. Top with hot sauce & Everything But The Bagel Seasoning.
Notes
Gluten-free: This recipe is gluten-free if you omit the bread or if you use a gluten-free substitute.
Dairy-free: This recipe is dairy-free if you omit the cheese or if you use a dairy-free substitute.
Protein & Vegetables: Feel free to use any protein and vegetables you prefer or whatever you have around the house.
Bread: I used Dave's Killer bread, but you can use whatever you prefer.
Eggs: I used a combination of whole eggs and egg whites. Feel free to mix it up according to what you like. If only using egg whites, I would add an additional 5 eggs.
Toppings: I topped mine with hot sauce and Everything But The Bagel Seasoning, but you can use other things such as green onion, cajun seasoning and sriracha.
Meal Prep
To make ahead of time follow the recipe, leaving the eggs a little undercooked. Divide everything into microwave-safe containers. When ready to eat, heat up in the microwave for 2 minutes (mixing halfway through).
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