Greek Yogurt Power Bowl: Egg, Spinach & Avocado Breakfast

Wake up to a bowl that feels like brunch meets breakfast in one bite. This Greek yogurt power bowl combines creamy protein, leafy greens, and fresh avocado for a satisfying start. Perfect for those mornings when you need a nutritious, 30‑minute meal.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Ingredients

• 2 cups plain Greek yogurt (plain, full‑fat or low‑fat)
• 3 large eggs
• 1 cup fresh spinach, chopped
• 1 ripe avocado, diced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt & pepper to taste
• Optional garnish: chopped fresh chives, a sprinkle of feta cheese, or a dash of hot sauce

Instructions

1. 1. Heat the olive oil in a non‑stick skillet over medium heat.
2. 2. Add the chopped spinach and cook until wilted, about 2 minutes.
3. 3. Push the spinach to one side and crack the eggs into the empty space, scrambling gently.
4. 4. Season the eggs with smoked paprika, salt, and pepper; stir to combine with spinach.
5. 5. While eggs finish cooking, spoon 2 cups of Greek yogurt into a shallow bowl.
6. 6. Assemble the bowl: dollop yogurt, top with the fresh avocado, the spinach‑egg mixture, and drizzle with lemon juice.
7. 7. Add optional garnish such as chives, feta, or a touch of hot sauce.
8. 8. Serve immediately or keep the yogurt portion refrigerated for a quick grab‑and‑go.

Chef's Note

To keep the eggs extra fluffy, whisk them lightly with a splash of milk before adding to the skillet. A splash of lemon juice brightens the flavors and prevents the avocado from browning.

Make-Ahead Tips

Prepare the yogurt mixture and chopped spinach in advance; store in the refrigerator until ready. Assemble the bowls fresh when you’re ready to serve to keep the avocado crisp.

Substitutions

Use lactose‑free Greek yogurt; swap spinach for kale or Swiss chard. Replace avocado with diced mango for a sweet twist, or use turkey bacon for a savory version.