Savory Breakfast Idea – Mediterranean Greek Yogurt Bowls

I made one small adjustment that’s had a huge impact on my health, inspired by the Glucose Goddess, which is how this recipe came about. She talks a lot about managing your glucose levels, and one of her tips is to start your day with a savory breakfast instead of something sweet.

So, I decided to give it a try—having a savory breakfast before my coffee (my coffee is considered sweet because of all the sugar I put in it) —and honestly, it’s had so many positive effects I wasn’t really expecting. I have more energy, don’t crave as much sugar and even lost weight, which wasn’t even my goal. I was just trying to work on lowering my sugar intake.

One of my favorite go-to savory breakfasts has been this Greek yogurt bowl. It’s super simple but so good! It’s packed with tons of protein, fiber and nutrients and is such a great way to give your brain and body the best start to the day. They also work well as a light but, filling lunch and dinner.

WHY YOU’LL LOVE THESE GREEK YOGURT BOWLS

Easy to Make: These Greek yogurt bowls come together really quickly. To save on time, try to hard boil your eggs in advance. You can boil the eggs and chop the veggies the night before. Or, you can assemble the entire bowl the night before to have ready to go the next morning.

Healthy and Nourishing: Packed with protein, healthy fats, and fresh veggies, these Greek yogurt bowls are the perfectly well-balanced meal.

Customizable: There are so many other ingredients you could add to these bowls like diced bell pepper, olives, feta cheese, peas, avocados and chick peas. It’s a great recipe to use up any fresh produce you have on hand.

Prep Ahead: Save time by prepping your toppings in advance. Hard-boil the eggs, chop the veggies, and store them in airtight containers for quick assembly during the week.

INGREDIENT NOTES

• Plain Greek yogurt – The base of the bowl, plain Greek yogurt is thick, creamy, and packed with protein. Its tangy flavor serves as the perfect canvas for savory toppings. I personally like to use full-fat but if you have a preference, use that. Just make sure to use plain, not any flavored yogurt because we’re trying to avoid sugar on this one.
• Hard-boiled eggs – I like to add one whole egg to each bowl. The hard-boiled eggs add a mild, creamy flavor and a texture that pairs well with the other ingredients. Slice them up or dice them for easy bites that complement the yogurt’s tanginess.
• Cucumber – I use about half a cucumber in each bowl, chopped into small pieces. Cucumber goes really well with the subtle flavor of the Greek yogurt.
• Roma tomato – I love Roma tomatoes, but you could use any kind.
• Fresh spinach – It brings so many nutrients and doesn’t affect the flavor, so I like to add spinach to my bowls when I have some. Roughly chop into smaller pieces.
• Extra virgin olive oil – A good quality extra virgin olive oil will add a richness to the Greek yogurt bowl, as well as some healthy fat.
• Seasoning Suggestions – Salt, pepper, smoked paprika and dried dill are all great seasoning options to top your bowl with. Fresh herbs, like chopped basil or dill, would be delicious too.

STEP-BY-STEP INSTRUCTIONS

These yogurt bowls are incredibly easy to make. To make the process that much quicker, try to have your eggs already boiled and the veggies chopped the night before!

To hard boil the eggs, place two eggs in a small pan and fill with water. Fill until water is about an inch over the eggs. Heat over high and bring to a boil. Once boiling, turn off the heat and put a cover on the pan.

Keep covered for 12 minutes. When time is up, move eggs to an ice bath (a bowl with cold water and a little ice) for at east 5 minutes. Then dry off and refrigerate until ready to use. (If eating them right away, you can skip the ice bath and add them directly to your yogurt bowl after removing the shell.)

While the eggs are cooking, chop the cucumber, tomato and spinach.

Divide the yogurt between two bowls or plates, about ½ cup each.

Add the eggs, cucumbers, tomatoes and spinach to the top of the yogurt. Drizzle about ½ tablespoon of olive oil over each bowl. Finish with salt, pepper and any other seasonings you’re using, like a little smoked paprika. (I also like to squeeze some fresh lemon juice on top.)

Enjoy immediately or cover and refrigerate to enjoy the next day.

For another really good savory breakfast that’s perfect to make ahead and have for a few days during the week, check out my Healthy Breakfast Casserole. It’s low on cleanup and the high on cheesy, smokey flavors. It’s full of fresh ingredients and makes a complete meal in itself.