Kale and Bacon Quinoa Breakfast Bowl

11 30 429
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Kale and Bacon Quinoa Breakfast Bowl
Health Highlights


12 medium egg Egg
1/4 cup Greek yogurt, plain, 1% M.F.
1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Granulated sugar
1/2 tsp Onion powder
1/2 tsp Extra virgin olive oil
3 cup Kale (stems removed and chopped fine)
250 gm Bacon (about 1 cup, cooked)
2 cup Quinoa, cooked
1/2 cup, shredded Cheddar cheese


In a large bowl whisk together eggs, yogurt, salt, pepper, granulated garlic, and onion powder. Set aside.

In a large pan heat olive oil on medium heat until hot. Add in the kale and cook until slight wilted. Stir in the bacon and cook until the kale is a bit more wilted.

Stir in the egg mixture into the kale and continue to stir as it cooks. You want the consistency of scrambled eggs. This takes about 7-8 minutes.

After the eggs are set stir in the quinoa and shredded cheddar. Stir until all of the ingredients are combined. Serve hot or store for later.

Nutrition Facts

Per Portion

Calories 429
Calories from fat 271
Calories from saturated fat 94
Total Fat 30 g
Saturated Fat 10.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 11.4 g
Cholesterol 419 mg
Sodium 721 mg
Potassium 454 mg
Total Carbohydrate 16.6 g
Dietary Fiber 3.2 g
Sugars 2.5 g
Protein 24.3 g

Dietary servings

Per Portion

Grain 0.9
Meat 0.5
Meat Alternative 1.0
Milk Alternative 0.3
Vegetables 0.5

Energy sources