This High Protein Quinoa Egg Scramble is my FAVORITE go to breakfast when I want eggs!

This is always my “I’m feeling like eggs today” go-to breakfast. I like it because I know I am getting in at least 20g of protein first thing in the morning and it keeps me satisfied longer than maybe just a bowl of cereal. When you think of eggs…you may think of bacon or sausage to go along with it right? That’s all good in moderation, yet I am always striving for new ways to eat more plant based too!

This High Protein Quinoa Egg Scramble is…

Easy to make

Rich in protein

Low carb 

Fresh

Satisfying 

Enjoy with some fresh fruit and a cup of coffee! 🙂

Update on my life these days… I slammed with Pilates training, cycle and keeping up with blogging duties! I love being busy. I love learning new things. I love being challenged. My new self-employed life is all of that, and then some. Staying in a constant state is bothersome to me and the fact I am getting daily opportunities to make change is BEYOND exciting. It’s good to be content and happy, but being too content and not facilitating change can be, well, not so good.  I plan to write a more detailed blog post on how/why I left my 8-5 job in the near future. But it’s been nothing but good for me. I just feel like I can actually breathe again and I’m coming back to my normal self – the Tawnie I was 3 years ago! 

Hope you love this recipe is much as I do – don’t forget to tag @krolls_korner on Instagram so I can see your beautiful creations!

High Protein Quinoa Egg Scramble

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1

Author: Krolls Korner

Print

Ingredients

• 2 large eggs
• 2 Tbsp. shredded mozzarella (or Parmesan)
• 1 cup fresh spinach, roughly chopped
• 1 Tbsp. Extra Virgin Olive Oil
• 2 cloves garlic, chopped
• 1/4 cup cooked quinoa
• pinch salt and pepper
• 2 Tbsp. microgreens (optional)

Instructions

1. Heat Extra Virgin Olive Oil and garlic in small frying pan.

2. Whisk eggs in a small bowl (I add a little dash of milk to make the eggs fluffy) and pour in olive oil and garlic.

3. Once eggs starts to cook, add spinach, cheese, and quinoa and mix together. Season with salt and pepper. Garish with more cheese and microgreens. 

4. Enjoy!

Recipe Notes

If I have it in the fridge I sometimes add in... fresh basil, bell pepper, tomato, onion, or hot sauce 🙂

PIN this recipe for later!