Avocado and Egg Breakfast Meal Prep — Damn Delicious

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Avocado and Egg Breakfast Meal Prep

Jump start your mornings with the healthiest, filling breakfast ever! Loaded with brown rice, avocado, eggs and kale.

Breakfast for sure is my favourite meal of the day.

Not only that, it’s also the most important meal of the day.

Fueling your body and mind is essential to cope with the busy day ahead. The right foods help you focus mentally and stay energized physically.

And this particular breakfast bowl is so simple to make.

  • The eggs can be prepared to your liking. My favourite (and most healthy) are poached eggs. Eggs provide a ton of great nutrients and protein.
  • The brown rice can be prepared in a large batch ready for the week prior to breakfast. Brown rice provides your good carbs and fiber. These carbs will keep your energy up throughout the day.
  • The kale provides a dose of daily greens and vitamins. Sautéing the kale with garlic and optional red pepper flakes gives it an amazing flavoring which compliments the eggs and rice. You can also swap out the kale for roasted brussels sprouts, butternut squash or peas.
  • The avocado provides you your good fats which can help lower the bad cholesterol in your body and help aid your skin and hair.

Sounds like a winning breakfast to me – energized with great skin and hair!

Avocado and Egg Breakfast Meal Prep

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Jump start your mornings with the healthiest, filling breakfast ever! Loaded with brown rice, avocado, eggs and kale.


  • 1/2 cup brown rice
  • 6 large eggs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 4 cups chopped kale
  • 1/4 cup freshly grated Parmesan
  • 1 avocado, halved, seeded, peeled and sliced


  1. In a large saucepan of 1 cup water, cook rice according to package instructions; set aside.
  2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
  3. Heat olive oil in a large skillet over medium high heat. Add garlic and red pepper flakes, if using. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until wilted, about 5-6 minutes. Stir in Parmesan.
  4. Place rice, eggs, kale and avocado into meal prep containers.

Did you Make This Recipe?

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