Name: Power Breakfast Bowl with Scrambled Eggs, Avocado & Berries
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 large eggs; 1/2 avocado, sliced; 1/2 cup mixed berries (blueberries, strawberries, raspberries); 1 tbsp olive oil or butter (for cooking); Salt & pepper, to taste; Optional toppings: chia seeds, flax seeds, nuts (like almonds or walnuts), or a drizzle of honey

I love starting my day with this vibrant Power Breakfast Bowl—it combines fluffy scrambled eggs, creamy avocado, and fresh mixed berries for a nutrient-packed, balanced meal that keeps me energized all morning.

Ingredients

2 large eggs

1/2 avocado, sliced

1/2 cup mixed berries (blueberries, strawberries, raspberries)

1 tbsp olive oil or butter (for cooking)

Salt & pepper, to taste

Optional toppings: chia seeds, flax seeds, nuts (like almonds or walnuts), or a drizzle of honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Scramble the eggs: In a small bowl, I whisk the eggs with a pinch of salt and pepper. Then, I heat olive oil or butter in a pan over medium heat and scramble the eggs until soft and cooked through. Once done, I set them aside.

Assemble the bowl: I place the scrambled eggs in one section of a bowl. Then, I arrange the avocado slices and mixed berries in separate sections alongside the eggs.

Top & serve: For extra texture and nutrition, I sprinkle optional toppings like chia seeds, flax seeds, or nuts over the bowl. If I want a touch of sweetness, I drizzle a little honey on top.

Servings and timing

This recipe serves 1 and takes about 10 minutes to prepare, making it a perfect quick breakfast option even on busy mornings.

Variations

I like to mix things up by adding sautéed spinach or cherry tomatoes for some extra veggies. Sometimes, I swap out the mixed berries for seasonal fruits like mango or kiwi. For a dairy-free option, I stick with olive oil instead of butter. Adding a bit of feta cheese or a sprinkle of smoked paprika on the eggs is also a tasty twist.

Storage/Reheating

This bowl is best enjoyed fresh, but if I have leftovers, I store the scrambled eggs separately in an airtight container in the fridge for up to 2 days. Avocado can brown quickly, so I prefer slicing it fresh or storing it with a squeeze of lemon juice to slow oxidation. When reheating eggs, I gently warm them in a pan or microwave to avoid drying them out. Berries are best eaten fresh but can be rinsed and stored in the fridge for a day or two.

FAQs

Can I make this recipe vegan?

I usually stick to eggs for protein, but for a vegan version, scrambled tofu seasoned with turmeric can replace the eggs nicely.

What can I substitute if I don’t have mixed berries?

Any fresh or frozen fruit works—try sliced bananas, apple chunks, or pomegranate seeds for different flavors.

Is this recipe suitable for meal prep?

Yes, but I recommend keeping components separate and assembling just before eating to maintain freshness, especially with avocado and berries.

Can I add more protein to this breakfast bowl?

Absolutely! Adding cooked quinoa, chickpeas, or a side of smoked salmon can boost the protein content.

How do I keep the avocado from browning?

I find that storing sliced avocado with a little lemon or lime juice in an airtight container slows browning effectively.

Conclusion

This Power Breakfast Bowl is a simple yet powerful way to fuel my mornings with a balanced mix of flavors and nutrients. Its versatility and quick prep time make it one of my favorite go-to breakfasts whenever I want something healthy, satisfying, and easy to customize.

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