Smoked Gouda & Turkey Bacon Breakfast Grain Bowl
Farro and quinoa with melted smoked gouda, turkey bacon, scrambled eggs and spinach.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
A mix of farro and quinoa gives this bowl both chew and fluffiness. Smoked gouda melts into the warm grains so every bite tastes smoky, which echoes the turkey bacon.
Why this recipe works
Cooking both grains in one pot, staggered, saves time. Hot grains melt the cheese without any extra pan.
Ingredient notes
Farro contains gluten.
Common mistakes
- Cooking farro and quinoa for the same time.
- Overcooking the eggs.
What to serve with it
Hot sauce.
Meal prep
Grains and bacon keep 4 days; cook eggs fresh.
More bowls like this
Cooking tips
Shred the gouda yourself; it melts better. Cook a batch of grains ahead.
Swaps and variations
Use cheddar. Use pork bacon.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Smoked Gouda & Turkey Bacon Breakfast Grain Bowl
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: medium pot; large skillet; nonstick skillet
Method
-
Boil the farro in salted water 10 minutes, add the quinoa and cook 12 to 15 minutes more, until both are tender. Drain.
-
Cook the turkey bacon in a large dry skillet over medium heat 6 to 8 minutes until crisp. Chop.
-
Toss the hot grains with the spinach and smoked gouda until the cheese melts.
-
Whisk the eggs with the salt and scramble in the butter in a nonstick skillet over medium-low heat 3 to 4 minutes until set with no liquid (160°F / 71°C).
-
Divide the grains among 4 bowls and top with eggs, turkey bacon and scallions.
Questions
Can I make it gluten-free?
Use all quinoa.
How much protein?
Around 28 grams per bowl (an estimate).
Comments