Okay, real talk: sometimes sweet breakfasts just don’t cut it. Like, how many times can you fake excitement over another banana and peanut butter toast? That’s where this Savory Breakfast Bowl comes in—think of it as your new go-to for something filling, fresh, and straight-up satisfying.

The best part? You don’t need to be some meal-prep wizard. If you’ve got a cooked cup of quinoa chillin’ in the fridge and a couple spare cherry tomatoes, you’re halfway there. Oh, and it looks super fancy, but it’s lowkey easy.

🍳 Savory Breakfast Bowl Recipe Card

Ingredients:

• 1.5 tablespoons olive oil (extra virgin if you’ve got it—but hey, any will work)
• 6 cherry tomatoes, halved or not, your call (Note 1)
• Handful of baby spinach leaves (fresh, not frozen—trust me on this)
• Salt & black pepper to taste
• 1 cup cooked quinoa (Note 2 — leftovers work like a charm)
• 1 hard-boiled egg (Note 3 — pro tip: boil a few in advance for the week)
• 1 small ripe avocado, thinly sliced
• ¼ cup cottage cheese
• Black sesame seeds (optional but makes you feel like a brunch artist)

Instructions:

1. Heat the olive oil in a small pan over medium heat. Toss in the cherry tomatoes and cook for like, 2–3 minutes until they start softening. A little blistering? Even better.
2. Add the baby spinach and sauté for another minute or two—just until it wilts a bit. Sprinkle in salt and pepper like a boss.
3. Scoop your cooked quinoa into a bowl (warm or cold—it’s honestly good both ways).
4. Layer on your sautéed tomato-spinach mix.
5. Slice that hard-boiled egg in half (or quarters if you’re feelin’ fancy) and arrange it beside the quinoa.
6. Add the avocado, gently. (So, um, just be careful not to smush it—no one wants sad mushy avo.)
7. Dollop that cottage cheese on top and finish with a sprinkle of black sesame seeds if you’re feeling extra.
8. That’s it. You’re done. Breakfast bowl = served.

❓FAQ Time: Because Questions Happen

Wake Up Right with This Savory Breakfast Bowl 🌞🥑

---

• Author: Emily
• Total Time: 20 minutes
• Yield: 1 bowl 1x

Print Recipe

Pin Recipe

Description

A nourishing, flavor-packed bowl loaded with wholesome ingredients—perfect for powering up your morning.

---

Ingredients

Scale 1x2x3x

• 1.5 tablespoons olive oil (extra virgin if you’ve got it—but hey, any will work)
• 6 cherry tomatoes, halved or not, your call (Note 1)
• Handful of baby spinach leaves (fresh, not frozen—trust me on this)
• Salt & black pepper to taste
• 1 cup cooked quinoa (Note 2 — leftovers work like a charm)
• 1 hard-boiled egg (Note 3 — pro tip: boil a few in advance for the week)
• 1 small ripe avocado, thinly sliced
• ¼ cup cottage cheese
• Black sesame seeds (optional but makes you feel like a brunch artist)

---

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add cherry tomatoes and sauté until just softened.
3. Toss in baby spinach and cook until just wilted.
4. Season with salt and black pepper.
5. In a bowl, layer the cooked quinoa as your base.
6. Top with the sautéed spinach and tomatoes.
7. Add sliced avocado, hard-boiled egg, and cottage cheese.
8. Sprinkle black sesame seeds on top if using.
9. Serve immediately and enjoy warm.

Notes

Note 1: Cherry tomatoes can be roasted ahead for extra sweetness. Note 2: Use any grain you have—brown rice works too. Note 3: Hard-boiled eggs keep well for 5 days in the fridge.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 3g
• Sodium: 320mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 16g
• Cholesterol: 190mg

Keywords: breakfast bowl, quinoa, avocado, healthy, egg, savory

Wrapping It Up 🥄

This Savory Breakfast Bowl isn’t just for Mondays or fitness gurus with smoothie blenders. It’s for those of us who want to feel full and good about what we’re eating—without making the kitchen look like a war zone.

Honestly, once you get the hang of this bowl, it becomes one of those “fridge cleanout” heroes. Got leftover veggies? Toss ’em in. Only half an avocado? Still works. Just promise me you’ll try it once, yeah?

And hey, if you do, let me know—especially if you come up with a weird-but-delicious variation. Breakfast bowls are like jazz… a little improvisation never hurts.