Breakfast

High-Protein Breakfast Pizza Bowl

Name: High-Protein Breakfast Pizza Bowl
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 1 cup cooked quinoa; 2 large eggs; 1/2 cup spinach, chopped; 1/4 cup cherry tomatoes, halved; 1/4 cup mozzarella cheese, shredded; 1/4 cup cooked sausage or turkey bacon, chopped; Salt and pepper to taste; Olive oil for cooking

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This High-Protein Breakfast Pizza Bowl turns familiar breakfast flavors into a warm, satisfying bowl. Toasty quinoa gives a nutty base, soft scrambled eggs add creaminess, and melty mozzarella stretches over juicy cherry tomatoes and savory turkey bacon. It smells like a cozy breakfast and tastes bright, salty, and comforting all at once. For more bowl ideas that fit busy mornings, check this breakfast bowl guide.

Recipe Information

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 1
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 570 kcal
Protein: 33 g
Carbohydrates: 44 g
Fat: 29 g
Fiber: 6.5 g
Sugar: 4 g
Sodium: 820 mg

Why Make This High-Protein Breakfast Pizza Bowl

This bowl gives you a fast, protein-rich breakfast that keeps you full for hours. The quinoa adds texture and nutty flavor while eggs bring creamy richness and muscle-building protein. Cherry tomatoes add bright acidity and mozzarella melts for that familiar pizza comfort. It’s quick to make, easy to customize, and satisfying in taste and texture.

How to Make High-Protein Breakfast Pizza Bowl

Follow four simple stages: prepare ingredients, whisk and mix, cook the greens and eggs, then assemble and finish. The whole dish comes together in about 12 minutes.

Ingredients:

1 cup cooked quinoa
2 large eggs
1/2 cup spinach, chopped
1/4 cup cherry tomatoes, halved
1/4 cup mozzarella cheese, shredded
1/4 cup cooked sausage or turkey bacon, chopped
Salt and pepper to taste
Olive oil for cooking

Directions:

Step 1: Preparation

Gather all ingredients and chop the spinach, tomatoes, and cooked sausage or turkey bacon. Have the quinoa warmed or at room temperature and the mozzarella ready to sprinkle.

Step 2: Mixing

Whisk the 2 large eggs in a small bowl. Add a pinch of salt and a little black pepper. This will make the eggs light and evenly seasoned.

Step 3: Cooking

Heat a small skillet over medium heat and add a drizzle of olive oil. Add the chopped spinach and sauté until it just wilts, about 30–45 seconds. Pour the whisked eggs into the skillet with the spinach and gently scramble until the eggs are softly set, about 1–2 minutes.

Step 4: Finishing

In a serving bowl, layer the cooked quinoa first, then add the scrambled eggs with spinach, and scatter the chopped sausage or turkey bacon on top. Add the halved cherry tomatoes and finish with shredded mozzarella. Serve warm so the cheese gently melts into the bowl.

How to Serve High-Protein Breakfast Pizza Bowl

Serve the bowl warm for the best texture and melty cheese. Add a few red pepper flakes or a drizzle of hot sauce for heat. Pair with fresh fruit or a simple green salad if you want a larger meal. This bowl also works as a hearty brunch dish with coffee or iced tea.

How to Store High-Protein Breakfast Pizza Bowl

Refrigerator: Store in an airtight container for up to 3 days. Keep cheese separate if you prefer to reheat without melting it further.
Freezer: Not recommended for best texture because eggs and tomatoes change when frozen.
Reheating: Reheat gently in a skillet over low heat or microwave in 30-second bursts until warm. Add a splash of water before reheating to keep eggs moist.

Expert Tips for Perfect High-Protein Breakfast Pizza Bowl

Use day-old quinoa warmed in a skillet for a lightly toasted flavor.
Cook eggs low and slow for creamy curds, not rubbery texture.
If using raw sausage, cook it fully first; swap in cooked turkey bacon for a leaner option.
Tear the mozzarella by hand for a more rustic melt and better texture.
Taste and adjust salt after assembly—cheese and bacon can add extra saltiness.

Delicious Variations

Veggie-forward: Replace sausage with roasted mushrooms and bell peppers.
Spicy: Add chopped jalapeño and drizzle sriracha before serving.
Mediterranean: Swap mozzarella for crumbled feta and add kalamata olives.
Vegan twist: Use scrambled tofu seasoned with turmeric and nutritional yeast instead of eggs, and dairy-free cheese.
Lower-carb: Replace quinoa with cauliflower rice for fewer carbs while keeping bulk and texture.

Frequently Asked Questions

Q: Can I make this ahead for meal prep?
A: Yes. Cook the quinoa and eggs separately, then store components in airtight containers. Keep cheese and tomatoes separate. Assemble and reheat each morning for the freshest texture. Use within 3 days.

Q: Can I use other grains instead of quinoa?
A: Absolutely. Brown rice, farro, or bulgur work well. Adjust cooking and warming times; use cooked grains to keep total time low.

Q: What if I don’t have mozzarella?
A: Swap in cheddar, feta, or a sprinkle of Parmesan. Each cheese changes the flavor—feta adds tang, cheddar adds sharpness.

Q: Is this dish suitable for people watching sodium?
A: You can lower sodium by choosing low-sodium turkey bacon or skipping cured meats. Use fresh herbs, lemon zest, or spices to boost flavor without salt.

Q: How can I make it higher in protein?
A: Add an extra egg white, a scoop of cooked chickpeas, or a tablespoon of hemp seeds. Greek yogurt on the side also increases protein.

Q: Can I use raw spinach instead of cooked?
A: You can use raw spinach for a fresher texture, but wilted spinach blends better with the warm eggs and quinoa. If you add raw, toss it in right before serving.

Conclusion

This High-Protein Breakfast Pizza Bowl gives you warm, savory comfort in a bowl with a good balance of protein, carbs, and healthy fats. It’s quick, flexible, and friendly to swaps and substitutions. Try it on a busy morning or a slow weekend—simple steps and bold flavor make it a new go-to. Enjoy making it your own, and have fun with the toppings.