Start your day off right with this filling and nutritious breakfast! This recipe is dairy and gluten free!
2 large avocados
2 cage-free eggs
1 cup chopped spinach
1 cup diced red onion
2-3 pieces of turkey breast (deli style)
1 TBSP almond mozzarella
1 TBSP plant-based butter
Pink Himalayan Salt
Pepper or red pepper flakes
EVOO or coconut oil
Hot sauce or chili powder (optional)
Cut (or rip) turkey breast into small pieces and add to stove top pan with a drizzle of coconut or EVOO and sprinkle of pink salt and pepper. Add 1 cup of chopped spinach and diced onions to the pan after about 3 minutes and continue to cook and stir until turkey starts to brown and then remove from heat. At the same time you can scramble the eggs in a separate pan over 1 TBSP of melted plant-based butter and pink salt/pepper.
Cut avocados in half (long ways) and scoop out the pit and the center filling (save for another meal or recipe!)
Combine the turkey mixture with the scrambled eggs and fill-up the avocado bowls. Weave in some shredded almond mozzarella while still hot so it melts and can top with additional pink salt and red pepper flakes, chili powder or hot sauce to taste!