Print
bowl of quinoa, kale, veggies, fried egg with cheese and hash browns
How to Make...

Egg & Veggie Quinoa Breakfast Bowl with root veggie hash browns

This Delicious Egg & Veggie Breakfast Bowl will keep you full for hours! Healthy carbs, fats and protein for the win.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Scale:

Ingredients

  • 4 Dr. Praeger’s Root Veggie Hashbrowns
  • 1 tablespoon oil for cooking
  • 1 medium bell pepper, chopped
  • 1 small yellow onion, diced
  • 1 cup of mushrooms, sliced
  • 2 cups cooked quinoa
  • 1 cup kale leaves, massaged with oil
  • 2 large eggs
  • salt and pepper to taste

additional toppings as desired

  • sriracha
  • shredded cheese
  • purple carrots

Instructions

  1. Heat 4 Root Veggie Hash Browns according to package instructions. Keep warm until ready to serve.
  2. Stir fry veggies: Add about half tablespoon oil to large skillet over medium heat. Add diced onion and chopped bell pepper stirring frequently until onion is fragrant – about 3 minutes. Add in sliced mushrooms and continue stirring for another 2-3 minutes until soft. You can also add kale here and cook down about 2 minutes or keep raw. Transfer veggies to plate; set aside.
  3. Fry eggs: add about half tablespoon of oil or ghee to pan and cook eggs to your liking.
  4. Assemble bowls: Evenly disperse quinoa and kale into two serving bowls. Top with veggies, 2 Root Veggie Hash Browns each and eggs. Add desired toppings and dig in!

Nutrition Information:

  • Serving Size: 1/2 of recipe
  • Calories: 712
  • Sugar: 6
  • Sodium: 596
  • Fat: 27
  • Saturated Fat: 3
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 91
  • Fiber: 18
  • Protein: 33
  • Cholesterol: 186