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Kale and Bacon Quinoa Make-ahead Breakfast Bowl

Kale and Bacon Quinoa Make-ahead Breakfast Bowl

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 304kcal
Author: Organize Yourself Skinny


  • 12 whole large eggs
  • ¼ cup plain greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • 1 teaspoon olive oil
  • 3 cups kale stems removed and chopped fine
  • 1 cup cooked and crumbled bacon
  • 2 cups cooked quinoa
  • ½ cup shredded cheddar cheese


  • In a large bowl whisk together eggs, yogurt, salt, pepper, granulated garlic, and onion powder. Set aside.
  • In a large pan heat olive oil on medium heat until hot. Add in the kale and cook until slight wilted.
  • Stir in the bacon and cook until the kale is a bit more wilted.
  • Stir in the egg mixture into the kale and continue to stir as it cooks. You want the consistency of scrambled eggs. This takes about 7-8 minutes.
  • After the eggs are set stir in the quinoa and shredded cheddar. Stir until all of the ingredients are combined. Serve hot or store for later.


sugar is 1 gram.
Make -ahead instructions
Cook completely and then store in the refrigerator up to 5 days or freezer up to 2-3 months. I recommend portioning out the recipe before storing.


Serving: 1g | Calories: 304kcal | Carbohydrates: 18g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Fiber: 3g