These Healthy 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!
I made these low calorie breakfast bowls with gold potatoes, but you could swap them out for sweet potatoes or even cauliflower florets!
Healthy Breakfast Bowls
What You’ll Find in this Article:
Ingredients in Low Calorie Breakfast Bowls
I love a topping bar, or list. So I supplied you with a list of protein boosts, and optional toppings.
Each of the optional items show the calorie add on, so you can make good decisions that best suit your dietary needs.
Shopping List for Low Calorie Breakfast Bowl Recipes:
Low Calorie Breakfast Bowls:
- Olive oil spray
- Gold potatoes
- Small red onion
- Garlic
- Salt and pepper
- Eggs
Optional Protein Add-Ins:
- 2 slices bacon (adds 103 calories)
- 2 sliced turkey bacon (adds 70 calories)
- 1/4 cup ham (adds 18 calories)
- 2 slices Canadian bacon (adds 55 calories)
- 2 Low Calorie Breakfast Sausages (adds 112 calories)
- Use Protein Eggs in place of Eggs Above (adds 93 calories)
Optional Toppings:
- 1/8 cup Salsa (adds 5 calories)
- Chopped parsley (adds 1 calorie)
- Hot Sauce (adds 0 calories)
- Sliced green onions (adds 2 calories)
- 1/4 cup sharp cheddar cheese shredded (adds 55 calories)
How to Make Low Calorie Breakfast Bowls
This low calorie breakfast bowl recipe makes a great meal prep recipe too! Just cook and assemble the bowls in meal prep containers, and store in the fridge for up to 5 days and the freezer for up to a month.
To reheat, add 1/2 tablespoon water to the container and microwave for 2 minutes cold, and 3-5 minutes frozen.
How to Make Low Calorie Breakfast Bowls:
- 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.
Healthy Breakfast Bowls Recipe
These healthy breakfast bowls are healthy and low calorie! I have calculated the calories for each of the optional protein add-ins and toppings, you can find those above in the “Ingredients” Section.
And if you have a sweet craving, these Low Calorie High Protein Chocolate Smoothie Bowls are a great option in place of the savory breakfast bowls.
More Low Calorie Breakfast Recipes:
Low Calorie Breakfast Bowls
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
- 1/4 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
- 1/4 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
Nutrition and Calories in Breakfast Bowls
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