Say hello to this high protein, lower-carb breakfast bowl that's EASY, ready in 5 minutes, naturally vegetarian and gluten-free, and so TASTY!!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: Mexican
Keyword: breakfast bowl, breakfast bowl recipe, easy healthy breakfast, healthy breakfast options, high protein low carb breakfast, mexican breakfast
Servings: 2
Calories: 479kcal
Author: Averie Sunshine
Ingredients
2large eggs
one 15-ounce can black beansdrained and rinsed (I use no-salt added), divided
one medium ripe Hass avocadodivided
1medium/large tomatoI used Roma, divided
cilantrofor garnishing to taste
juice of 1 limedivided and optional
salt and pepperto taste
Instructions
Spray a non-stick skillet with cooking spray and cook the eggs until they are done to your liking. Optionally try soft or hard-boiled eggs, scrambled eggs, eggs over, or your favorite style of eggs. Place one egg in each of two bowls.
Evenly divide the beans (I don’t find the need to warm the beans but if you do, after you’re done cooking the eggs, add them to the skillet and heat through until warmed to your liking), avocado, tomato, cilantro, optional squirt of lime juice, and salt and pepper to taste.