Ingredients:

• 2 eggs

• 1 cup of spinach leaves

• 1/2 bell pepper, diced

• 1/4 cup cherry tomatoes, halved

• 1/4 cup mushrooms, sliced

• 1/4 cup cooked quinoa or brown rice

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional toppings: avocado slices, feta cheese, hot sauce

Steps:

1. Prepare the Veggies: Heat olive oil in a skillet over medium heat. Add diced bell pepper, sliced mushrooms, and halved cherry tomatoes. Sauté for 3-4 minutes until vegetables are tender.

2. Cook the Eggs: Create space in the skillet and crack two eggs directly into the pan. Season with salt and pepper to taste. Cook the eggs to your desired level of doneness, either sunny-side-up, over easy, or scrambled.

3. Add Spinach: Once the eggs are almost cooked, add spinach leaves to the skillet. Allow the spinach to wilt slightly, about 1-2 minutes.

4. Assemble the Bowl: In a serving bowl, layer cooked quinoa or brown rice as the base. Top with the sautéed veggies and eggs from the skillet.

5. Optional Toppings: For added flavor and nutrition, top the breakfast bowl with avocado slices, crumbled feta cheese, or a drizzle of hot sauce.

6. Serve: Enjoy your healthy and delicious veggie and egg breakfast bowl immediately, while it's still warm and satisfying.

Enjoy!

This breakfast bowl is packed with protein, fiber, vitamins, and minerals from the eggs, veggies, and whole grains, making it a nutritious and energizing way to start your day. Plus, it's customizable, so feel free to add your favorite ingredients to suit your taste preferences!