Makes 1 bowl
¼ cup prepared quinoa
2 cherry tomatoes sliced
⅛ red onion chopped
⅛ bell pepper chopped
¼ cup spinach chiffonade (ribbon cut)
¼ cup 2 slices of ham (optional) chopped
1 T shredded cheese
1-2 eggs per bowl
Salt and pepper to taste
Start with prepared quinoa. Then add your vegetables, ham, and cheese. Put the lid on the container and save until morning if prepping ahead of time.
When ready to make for breakfast take 1-2 eggs per bowl and lightly whisk. Then pour over quinoa, veggies, ham, and cheese. Stir. Add salt and pepper then bake at 425 for 10-15 minutes or until cooked to your liking.