These Low Calorie Breakfast Bowls are just 198 calories, and are packed with 12.7g of protein! I added lots of optional protein boosts and toppings, and included the calories for each. And best of all, you could add all of them and the recipe would still be low calorie!

Ingredients You’ll Need:

Olive oil spray
2 medium gold potatoes
1 small red onion
2 cloves garlic
½ teaspoon salt
½ teaspoon pepper
4 eggs

Low Calorie Breakfast Bowls

Healthy Breakfast Bowls Meal Prep and Storage

Meal Prep: You can easily meal prep these! Make the bowls and cover. Store in the fridge or freezer.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Reheating: Microwave for 1-2 minutes.

Low Calorie Breakfast Bowls

More Low Calorie Breakfast Recipes:

Low Calorie Breakfast Bowls

Lose Weight By Eating

These Low Calorie Breakfast Bowls are just 198 calories, and are packed with 12.7g of protein! And I supplied you with my protein scrambled eggs recipes as well if you want to boost the protein even more.

Knowing many of my readers have dietary restrictions, the toppings and protein add-ins are all optional and not in the calorie count. However, I have supplied you with the calories added in the ingredients section above.

Special Tip: You can swap the potatoes out for sweet potatoes or cauliflower florets!!

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, brunch

Cuisine American

Servings servings

Calories 198 kcal

Ingredients

Low Calorie Breakfast Bowls:

Olive oil spray
2 medium gold potatoes
1 small red onion diced
2 cloves garlic minced
½ teaspoon salt
½ teaspoon pepper
4 eggs

Optional Protein Add-Ins:

2 slices bacon cooked and crumbled
2 sliced turkey bacon cooked and crumbled
¼ cup ham diced
2 slices Canadian bacon chopped
2 Low Calorie Breakfast Sausages cooked and crumbled
Use Protein Eggs in place of Eggs Above

Optional Toppings:

Salsa
Chopped parsley
Hot Sauce
Sliced green onions
¼ cup sharp cheddar cheese shredded

Instructions

Cut the potatoes into 1/2 inch chunks, I like to leave the peel on, you may choose to remove it.
Spray a large pan with olive oil and heat over medium-high heat.
Add the potatoes and onion to the hot pan, and sprinkle with salt and pepper
Cover and cook for 20 minutes, stirring often so they don’t burn.
Meanwhile, start on the eggs while the base cooks. Crack the eggs into a bowls and whisk.
Heat a medium pan over medium-low heat and spray with olive oil.
Pour the eggs into the pan, and sprinkle with salt and pepper.
Using a rubber spatula, gently pull the eggs to the center of the pan as the bottom starts to set, just until the eggs are set.
When the potatoes are fork tender, add any optional protein add-ins and sprinkle the garlic over the top and mix well.
Scoop into bowls, top eggs, and any optional toppings. Serve hot.

Nutrition

Serving: 2cupsCalories: 198kcalCarbohydrates: 17.3gProtein: 12.7gFat: 9.1gSaturated Fat: 2.8gCholesterol: 327mgSodium: 707mgPotassium: 498mgFiber: 3gSugar: 3.2gCalcium: 63mgIron: 2mg

Keyword Healthy Breakfast Bowls, Low Calorie Breakfast Bowls

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.