High Protein Breakfast Bowls
There’s a special kind of satisfaction that comes from starting your day with a truly nourishing meal. For years, my mornings were a rush of toast and tea, but I’ve come to realise that what we eat for breakfast really sets the tone for the hours ahead. These High Protein Breakfast Bowls are the result of that realisation – a complete, satisfying meal that keeps you fuelled and focused. I was inspired to create this after a weekend stay at a lovely farm B&B in the Cotswolds, where breakfast was a proper event, not an afterthought. It’s all about quality ingredients coming together in a simple, yet utterly delicious, way.
What makes these bowls so special is the texture and flavour contrast. We’ve got wonderfully soft, creamy scrambled eggs, salty and crisp streaky bacon, earthy wilted spinach, and the buttery smoothness of fresh avocado. It’s a combination that feels both hearty and wholesome. It’s the kind of breakfast that works beautifully for a slow Sunday morning with the papers, but it’s also straightforward enough to make on a weekday if you have a little extra time. This is a meal for anyone looking to move away from sugary starts and embrace a breakfast that genuinely powers them through the day.
We’re not just throwing things in a bowl here; we’re being thoughtful about how each component is cooked. The eggs are coddled over a low heat until they’re just set, the bacon is rendered until perfectly crisp, and the spinach is just lightly wilted in the leftover bacon fat for an extra layer of flavour. It’s a balanced, vibrant, and incredibly satisfying way to begin any day, and it always gets compliments whenever I make it for guests.
Recipe Overview
This recipe brings together classic breakfast elements in a fresh, modern format. Expect rich, creamy eggs, salty bacon, and fresh greens, all balanced by smooth avocado. The key is cooking each element with care to maximise its flavour and texture. I’ve found that using good quality, free-range eggs makes a world of difference to the final taste and colour of the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love These High Protein Breakfast Bowls
- Genuine Flavour: The richness of the slow-scrambled eggs, made velvety with a touch of double cream and sharp cheddar, is perfectly cut by the salty crunch of the streaky bacon. The fresh chives add a mild, oniony brightness that lifts the whole dish.
- Ready in Under 30 Minutes: From start to finish, this nourishing breakfast comes together in about 25 minutes, making it achievable even on busier mornings.
- Flexible Recipe: This bowl is wonderfully adaptable. You can swap the bacon for cooked chorizo or smoked salmon. Feel free to wilt some kale instead of spinach, or add some sautéed mushrooms for an extra earthy note.
- Great for a Weekend Brunch: This is an ideal recipe when you want something a bit special for a Saturday or Sunday morning without spending hours in the kitchen. It also works as a substantial meal before a long walk or a busy day of errands.
- Family Tested: This has become a weekend staple in our house. My teenage son, who is always hungry, says this is one of the few breakfasts that actually keeps him full until lunchtime!
Ingredients You’ll Need
Using high-quality ingredients is key here, as their individual flavours really shine through. I always opt for free-range eggs; you can really see the difference in the deep yellow colour of the yolks. For the bacon, I recommend a good quality dry-cured streaky bacon, as it crisps up beautifully.
- 6 large free-range eggs
- 6 rashers of streaky bacon, cut into 2cm pieces
- 100g fresh baby spinach
- 1 large ripe avocado
- 50g mature Cheddar cheese, finely grated
- 2 tbsp double cream (or full-fat milk)
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- A squeeze of lemon juice (for the avocado)
Sara’s Tip: Don’t be tempted to use a mild cheese. A strong, tangy mature Cheddar provides a necessary sharp contrast to the rich eggs and bacon. I always grate my own from a block, as pre-grated cheeses often have coatings that prevent them from melting as smoothly.
How to Make High Protein Breakfast Bowls
The process is all about timing and technique, especially with the eggs. We’ll cook the components separately and then assemble everything at the end for the best texture and presentation.
- Prepare Your Ingredients: First, get everything ready. Chop the bacon, grate the cheese, chop the chives, and wash the spinach. Halve, stone, and slice the avocado, then toss it gently with a squeeze of lemon juice to prevent it from browning. Set two serving bowls aside.
- Cook the Bacon: Place a large non-stick frying pan over a medium heat. Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until it’s golden and crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, leaving about a teaspoon of the rendered fat in the pan.
- Wilt the Spinach: Add the spinach to the same pan with the bacon fat. Cook for 1-2 minutes, stirring, just until it has wilted. Season with a tiny pinch of salt and pepper, then divide it between your two serving bowls.
- Whisk the Eggs: In a separate mixing bowl, crack the eggs and add the double cream, most of the grated cheese (save a little for garnish), and a good pinch of salt and pepper. Whisk with a fork until the yolks and whites are just combined – don’t over-beat them.
- Scramble the Eggs: Place a small saucepan or non-stick frying pan over a low heat and add the butter. Once it’s melted, pour in the egg mixture. This is where patience is key. For a guide on achieving the perfect texture, you can learn about the science behind scrambled egg techniques. Cook slowly, stirring gently and continuously with a spatula or wooden spoon, for about 4-5 minutes.
- The Final Touches for the Eggs: What works best for me is to take the pan off the heat just before the eggs look fully cooked. They should still be slightly wet and soft. The residual heat will finish the cooking process. Stir in the chopped chives. This method ensures they stay creamy and don’t turn rubbery.
- Assemble Your Bowls: Spoon the creamy scrambled eggs into the bowls alongside the wilted spinach. Arrange the sliced avocado on top and sprinkle over the crispy bacon pieces and the remaining grated Cheddar. Finish with a final grind of black pepper. Serve immediately while everything is warm.
Tips From My Kitchen
- Temperature Control: The single most important factor for creamy scrambled eggs is low heat. If the pan is too hot, the proteins in the eggs will seize up, resulting in a tough, watery scramble. Keep the flame low and be patient.
- The Secret Step: I learned that adding the cheese and chives off the heat at the very end preserves their flavour and texture. The cheese melts into the eggs without becoming greasy, and the chives retain their fresh, delicate taste.
- Make-Ahead: While the eggs are best made fresh, you can get a head start. Cook the bacon the day before and store it in an airtight container in the fridge. You can also wash and chop your chives ahead of time.
- Storage: If you have any leftovers (which is rare in my house!), store the components separately in airtight containers in the fridge for up to 2 days. Reheat the eggs very gently in a microwave on low power or in a non-stick pan to avoid overcooking them.
Equipment You’ll Need
- Large non-stick frying pan
- Small saucepan or second non-stick pan (for the eggs)
- Sharp knife and cutting board
- Mixing bowl and whisk (or fork)
- Spatula or wooden spoon
- Two serving bowls
Common Mistakes to Avoid
- Cooking Eggs on High Heat: This is the fastest way to ruin your scramble. High heat leads to dry, rubbery eggs. Always use a gentle, low heat and stir constantly for a soft, creamy curd.
- Over-whisking the Eggs: You want to break up the yolks and combine them with the whites, but not beat too much air into them. Over-whisking can sometimes lead to a tougher texture. Just mix until they are uniformly yellow.
- Over-cooking the Eggs: Remember that eggs are delicate and continue to cook even after you’ve removed them from the heat. Always take them off the stove when they look slightly underdone and still have a soft, glossy appearance. They will set to perfection in the bowl.
What to Serve With High Protein Breakfast Bowls
These bowls are a complete meal on their own, but if you want to make it an even more substantial brunch, here are a few ideas that work wonderfully:
- Toasted Sourdough: A thick slice of toasted, buttered sourdough bread is fantastic for scooping up the creamy eggs.
- Grilled Halloumi: For an extra protein hit, add a few slices of pan-fried or grilled halloumi. Its salty, squeaky texture is a great addition.
- A Strong Coffee: A freshly brewed flat white or a strong cup of English Breakfast tea is the ideal beverage to accompany this hearty breakfast.
Frequently Asked Questions
High Protein Breakfast Bowls
Ingredients
Method
- Prepare Your Ingredients: First, get everything ready. Chop the bacon, grate the cheese, chop the chives, and wash the spinach. Halve, stone, and slice the avocado, then toss it gently with a squeeze of lemon juice to prevent it from browning. Set two serving bowls aside.
- Cook the Bacon: Place a large non-stick frying pan over a medium heat. Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until it's golden and crisp. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper, leaving about a teaspoon of the rendered fat in the pan.
- Wilt the Spinach: Add the spinach to the same pan with the bacon fat. Cook for 1-2 minutes, stirring, just until it has wilted. Season with a tiny pinch of salt and pepper, then divide it between your two serving bowls.
- Whisk the Eggs: In a separate mixing bowl, crack the eggs and add the double cream, most of the grated cheese (save a little for garnish), and a good pinch of salt and pepper. Whisk with a fork until the yolks and whites are just combined – don't over-beat them.
- Scramble the Eggs: Place a small saucepan or non-stick frying pan over a low heat and add the butter. Once it's melted, pour in the egg mixture. This is where patience is key. For a guide on achieving the perfect texture, you can learn about the science behind scrambled egg techniques. Cook slowly, stirring gently and continuously with a spatula or wooden spoon, for about 4-5 minutes.
- The Final Touches for the Eggs: What works best for me is to take the pan off the heat just before the eggs look fully cooked. They should still be slightly wet and soft. The residual heat will finish the cooking process. Stir in the chopped chives. This method ensures they stay creamy and don't turn rubbery.
- Assemble Your Bowls: Spoon the creamy scrambled eggs into the bowls alongside the wilted spinach. Arrange the sliced avocado on top and sprinkle over the crispy bacon pieces and the remaining grated Cheddar. Finish with a final grind of black pepper. Serve immediately while everything is warm.
Notes
I really hope you give these High Protein Breakfast Bowls a try. They have genuinely transformed our weekend mornings, and I love knowing I’m starting the day with something so delicious and nourishing. If you make it, please let me know what you think in the comments below – I’d love to hear how it turned out for you!
Happy cooking,
Sara
