Breakfast Brunch Bowl

Breakfast Brunch Bowl

Source:
Biz Velatini
Food Blogger
My Bizzy Kitchen

Yield: 4
Calories: 251.613
Sugar: 8.312 gm
Sodium: 334.742 mg -- 13.948%
Fat: 6.942 gm -- 10.68%
Saturated Fat: 1.894 gm -- 9.468%
Trans Fat: 0.019 gm
Carbs: 27.303 gm -- 9.101%
Fiber: 5.687 gm -- 22.748%
Protein: 20.790 gm -- 41.58%

Ingredients:

Directions:

  1. In a large bowl, mix the greeks, dressing, blueberries, tomatoes, and carrots together. Set aside.
  2. Slice the potatoes into 1/4 inch circles. Heat skillet with avocado oil spray.
  3. Cook the potatoes for 5 minutes per side over medium heat. Set aside.
  4. Lastly, cook the eggs to desired doneness. Plate!
  5. Divide the salad mixture between 4 plates. Add the crispy potatoes and two eggs per plate.
  6. Garnish with parsley or cilantro, optional.