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Breakfast Egg Bowl

Christina Saschin

By Christina Saschin

Make a heartier egg breakfast by adding in veggies and rice.

Makes 1 serving

Ingredients for breakfast egg bowl

  • 2 eggs
  • 1/4 tomato
  • 1/4 avocado
  • 1/4 cup black beans
  • 1/4 cup brown rice
  • 1/2 tsp coconut oil

Directions for breakfast egg bowl

  1. On a cutting board, dice tomato and avocado.
  2. In a frying pan, scramble eggs, then add tomato, avocado and rice.
  3. Heat in frying pan for 5 minutes until all the ingredients are warm.

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Nutrition facts

Per Serving

  • calories: 317
  • carbohydrate: 22g
  • cholesterol: 370mg
  • fat: 18g
  • fiber: 6g
  • potassium: 582mg
  • protein: 17g
  • saturated fat: 6g
  • sodium: 373mg
  • sugar: 2g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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