Power Eggs Recipe

What are we talking about today? Power eggs breakfast. Why? Because you need this recipe in your life at least once a week. Who knows,  you may love it so much you will have it every day. It's been known to happen, so I am told.

When I feel like I've fallen off the “healthy eating” wagon, I pull this breakfast into the meal prep rotation to get me back on track.

It's kind of like my food reset button.

This dish is packed with protein, healthy fats, hearty grains, and veggies. It is super filling and if paired with a cup of coffee, is the perfect way to start the day.

Power eggs are also great to have as a recovery meal after an afternoon or evening workout.

Power Eggs Breakfast

I love eggs and I eat them a lot. I have a vegetable quiche that I make every holiday and who can resist a plate of Deviled eggs when they are on a table?

Eggs are the perfect little serving of protein to help keep you full and build and repair lean muscle.

Ingredients for Power Eggs Breakfast

• Cooking oil (olive or vegetable)
• Fresh baby spinach
• Dried garlic flakes
• Kosher salt
• Pepper to taste
• Liquid egg whites
• Cooked quinoa (see below for easy cooking prep)
• Avocado, sliced
• Salsa

How to Make Power Eggs Recipe

First, I heat up a little oil in a frying pan over medium heat. Once it's hot, I throw in a big handful of fresh baby spinach, a shake of garlic flakes, and a pinch of salt and sauté until the spinach is wilted and soft.

Then pour in 3/4 cup egg whites and scramble with the spinach.

Remove cooked eggs from the pan and place on a plate, topped with 1/3 cup cooked quinoa, half an avocado, and salsa.

How to Prepare Quinoa

Cooked quinoa is the perfect topping to always have on hand. It's great to add to eggs, on top of salads, or a quick “oatmeal.” It's very easy to make ahead of time to have for meals during the week.

• 2 cups water
• 1 cup dry quinoa.
• Place in a pot, bring to a boil, stir and cover.
• Turn the heat down to simmer and cook for 15 minutes.
• Take off the heat and let sit for a couple of minutes.
• Fluff with a fork. Done.

Let it cool, then put it in a ziplock bag and keep it in the fridge.