Quinoa breakfast bowls have become a new favorite breakfast recipe of mine. I can quickly whip together a batch to refrigerator or freeze for breakfast all week. And thanks to the quinoa and eggs each one is filled with fiber and protein to keep me satisfied all morning long. A couple months ago I made this Kale and Bacon Quinoa Breakfast bowl. Then a week or so later I make one with sausage and cheese. Last week I made a Greek bowl and honestly this is my favorite one yet! It’s DEEEELICIOUS and I’m excited to share it with you guys.
This Greek-inspired quinoa breakfast bowl includes eggs, plain greek yogurt, spinach, tomatoes, and feta cheese. Mmmm feta! Spinach and feta together is one of my favorite flavor combinations and I especially love spinach and feta in breakfast recipes. I made a spinach and feta oven omelet a few years ago that’s delicious in a bagel sandwich or on its own.
For this recipe I started with 12 large eggs and whisked in 1/4 cup plain greek yogurt, onion powder, granulated garlic, salt, and pepper. The Greek yogurt gives the eggs great texture and a nice flavor. I found them to have a lot of depth while still being fluffy.
I set the egg mixture aside while I cooked the spinach. I used a (5-ounce) bag of baby spinach but don’t worry if you add a little more or use less.
After the spinach cooked down slightly I tossed in some sliced grape tomatoes and let those cook for about 3-4 minutes or until they were softened.
Next I stirred in the egg mixture and let it cook until the eggs were set. I stirred the eggs as they cooked to scramble them.
After the eggs were set I stirred in the feta cheese and quinoa. I cooked it for just a bit longer until it was heated through.
Then I scooped some into a bowl and enjoyed! Who knew an egg dish could be soooo pretty?
The flavors are wonderful. I love the juicy tomatoes, earthy spinach, and tangy feta.
I enjoyed this Greek Quinoa Breakfast Bowl all week long. I stored in the refrigerator using 2 round pyrex containers. In the morning I scooped out a portion and warmed it up in the microwave. It tasted great all week. If I had leftovers I would’ve used these plastic containers to portion out and freeze.
This is a delicious easy first recipe to test out quinoa with eggs if you haven’t yet. Enjoy!
Ingredients
- 12 eggs
- ¼ cup plain greek yogurt
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon olive oil
- 1 5-ounce bag baby spinach
- 1 pint cherry tomatoes halved
- 1 cup feta cheese
- 2 cups cooked quinoa
Instructions
- In a large bowl whisk together eggs, greek yogurt, onion powder, granulated garlic, salt, and pepper. Set aside.
- In a large skillet heat olive oil and add spinach. Cook spinach until it is slightly wilted, 3-4 minutes.
- Add in cherry tomatoes and cook until tomatoes are softened, 3-4 minutes
- Stir in egg mixture and cook until the eggs are set, about 7-9 minutes. Stir the eggs as they cook so they turn out scrambled.
- Once the eggs are sett stir in the feta and quinoa and cook until heated through.
- Serve hot.
Notes
Nutrition
Carol says
Love this recipe! Thanks for another delicious recipe!
Susan C. says
This is a big recipe for my two-person home. I am sure if I made it my husband is not going to eat it, so I’d be the only one partaking. Is this recipe easily halved?? I know some recipes do not come out as well when you cut them down. Thanks.
Tammy Kresge says
Yes this recipe can be easily halved. But it also freezes great so you can portion out and freeze some of it for a quick breakfast later in the month.
Vanessa says
So good! I love this recipe!
Maureen says
This was delicious! A huge hit with my family. I’d been wanting to try quinoa for breakfast so I was excited to find this recipe. I made it with kale instead of spinach, b/c that’s what I had on hand, and just sprinkled a little kosher salt on the sauteed kale to get the bitterness out.
Katrin says
Hey at my work place we don’t have a place to heat it up nor do I have the 2 minutes to heat it up in the morning, did you ever try to eat it cold? Is it still good? Also can it be kept in the fridge for a week?
Thank you love hour recepies!
Tammy Kresge says
I never ate it cold but if you don’t mind cold eggs then it should be fine.
Sonali says
A+ recipe! Super quick and easy but also delicious and nutritious. This one’s a keeper
Saloni says
Gr8 breakfast!!! Can’t wait to try this 👌
Jenni Stricklin says
This is a great recipe. I have to hide portions from my husband to make it through the week.
Amie says
My family is not a fan of feta cheese at all. Do you know of another cheese that could be substituted?
Tammy Kresge says
You can use any cheese you like. I’ve also use mozzarella cheese in this recipe.
Susan thebner says
Can I sub with cottage cheese instead of feta?
Tammy Kresge says
I never used cottage cheese so not sure. It would probably have a different flavor and consistency.
Torrye says
This is my Go To breakfast during early morning shifts. I love prepping it because I know its going to be so good! I top mine off with chunks of avocado. My husband loves the bite the feta gives it. Thanks Tammy!
Niccole says
No mention of the Smartpoints value? Anyone know off hand? Thanks! Can’t wait to try!
Denise says
Look delicious! Would be a great supper dish also. Did you list how many WW points per serving for this recipe? Thank- you.
Amy says
This is seriously our new favorite meal. I shared some with the guys I work with, and they all wanted the recipe too! Thank you so much for your posts, sharing your recipes and your constant motivation!!
Tammy Kresge says
Awesome! So glad you enjoyed it!
Stephanie says
It says 2 cups of cooked quinoa. Do you mean that you precook it before starting the recipe or you put it in the recipe to be cooked by the eggs? Thanks.
Tammy Kresge says
no cooked quinoa.
nat says
I am still confused. Do you cook the quinoa ahead of time or cook it in the egg?
Tammy Kresge says
It gets cooked ahead of time.
Steph says
I am allergic to yolk…would recipe turn out same if only using egg whites? Do you think any modifications would be needed? I love that you can freeze this by the way.
Tammy Kresge says
I think egg whites would be fine.
Laurie says
This was amazing! It’s a nice change to have savory for breakfast.
Lori says
Hi Tammy, This looks amazing and I can’t wait to try it. Question – I used to receive weekly emails from you with your meal plan, weigh in, etc. Has this stopped?
Breanne says
I see alot of people using quinoa for breakfast dishes but I’ve still never tried it myself. This recipe looks great and I love that it can be frozen. Will definitely be trying this 🙂 x
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Joni Hoadley says
Can’t wait to try this one! The eggs and sausage bowl is great, but I also love the greek flavors with eggs. Question: How long can this recipe stay fresh in the fridge without having to be frozen?
Tammy Kresge says
I kept it in my fridge all week (5 days) and it was great.