If you are someone like me who is routinely finding herself stuck eating the same breakfast daily, look no further. This Mexican breakfast quinoa bowl is what dreams are made of. I am serious when I say nothing is better than a warm bowl of sunny side eggs, guac, and salsa, on top of a bed of warm grains. I love using leftover quinoa to make satisfying breakfast bowls in the morning. This Mexican-themed breakfast bowl is packed full of protein, nutrients, and flavor. What else could you ask for?

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What do I need to make these breakfast bowls?

Honestly, anything flies when it comes to creating your quinoa bowl. For this version, I use the following ingredients.

Cooked quinoa
Eggs (cooked any way)
Guacamole (or avocado, lime, and spices)
Salsa (or fresh pico)
Spices (to elevate the flavor!)

I am not great at math, but I count only 5 ingredients for this entire breakfast! Of course, you could add black beans, red onion, fresh cilantro, Mexican-style cheese, Mexican-styleor any other topping you prefer! However, the ingredients ultimately come to what you want in your bowl. What do you have on hand that you can throw on quinoa? I know some people do not like quinoa, so keep in mind that quinoa can be subbed for any grain.

The Nutritional Benefits

This bowl has SO many nutritional benefits. Here are a few for the base ingredients!

Quinoa: It contains 51% DV of Manganese, 5g fiber, and 8g protein and is extremely high in antioxidants! (per 1 cup serving)
Eggs: Complete protein at 6g each egg, provides healthy fats, and are a great source of vitamin D!
Guacamole/Flavored Avocado: A serving has 14g of fiber per serving, full of healthy, satiating fats, and is high in anti-inflammatory compounds.
Salsa: Salsa provides a rich serving of vitamin C; it’s hydrating and will also stabilize your blood sugar.

If you are looking for other healthy breakfast ideas, check out these recipes!

Ingredients

2 cups COOKED quinoa *see notes for details
4 large eggs
¼ cup guacomole *or sliced and seasoned avocado
½ cup salsa any type will work!
¼ tsp salt
1 tsp black pepper
2 tsp dried rosemary *see notes
2 tsp oregano *see notes
1 tsp red chili flakes *see notes

Instructions

First, reheat your cooked quinoa (if needed). I scoop out 1 cup in each bowl and heat in the microwave for about 30-60 seconds each.
For the sunny-side-up eggs, spray a large skillet with coconut oil (any cooking spray) and turn the heat on medium-high. Let the pan get hot for a few minutes.
Next, carefully crack each egg in the pan. Add all the seasonings, then place the lid on the pan and let cook for 2-3 minutes or until the egg whites are cooked. Carefully slide the eggs on the warm bed of quinoa in each bowl.
Finally, add the guac and salsa! I like to heat my salsa on the skillet or in the microwave (I like my food as HOT as possible). Top with any other toppings or herbs before devouring immediatley!

Notes

*Follow your quinoa package instructions, but I plan on cooking 1 cup of uncooked quinoa, yielding approximately 4 cups of cooked quinoa. Leftovers are the best!

*I buy “just avocado” cups which are essentially smooth avocados with lime juice, onion, garlic, and salt. If you are using sliced avocados, make sure to drizzle them with lime juice and add some seasonings to boost the flavor.

*The seasonings are completely up to you. My choices aren’t very “Mexican,” but you could try chili powder or taco seasonings to add that Mexican flare! However, you are missing out if you have not tried rosemary and oregano on your eggs!

How did you modify this breakfast bowl? Let me know in the comments below!

Hello! I'm Gabi

Mexican Breakfast Quinoa Bowl

What do I need to make these breakfast bowls?

The Nutritional Benefits