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Avocado and Egg Breakfast Bowl Recipe!

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The following Breakfast Bowl Recipe is a sponsored post on behalf of the Produce for Kids campaign with Publix. Opinions expressed are that of my own.

Are you looking for a way to support your local community as well as provide your family with a nutritious and hearty breakfast?

If so, check out the details below about an initiative between Publix and Produce for Kids to support Feeding America as well as an Avocado and Egg Breakfast Bowl Recipe!

Now through June 27th Produce for Kids and Publix will be partnering up to raise funds for local Feeding America® food banks!

The campaign is supported by 7 participating fresh fruit and vegetable suppliers, representing many major categories of fresh produce. To date, this initiative has donated over 5.8 million meals to children and families in need!

Your purchase of these brands at Publix will then go to the contributions of this year’s campaign.

This year’s sponsors include Eat Smart® Bagged Salads & Vegetables, Avocados From Mexico, Del Monte® Fruit Naturals® Cups, Driscoll’s® Raspberries, Marie’s® Dressings, RealSweet® Vidalia® Onions, and Wonderful® Pistachios & Almonds!

You will find in-store displays and signage in Publix Produce Departments featuring the Produce for Kids and the Feeding America logo with information on the program as well as Recipe Ideas!

If you are wanting to support this initiative and looking for inspiration, I actually put together an easy Avocado and Egg Breakfast Bowl Recipe with 2 of the ingredients from sponsors along with a side of Driscoll’s® Raspberries!

Avocado and Egg Breakfast Bowl Recipe

Serves 4

4 Eggs

1 Cup of Rice Uncooked

2 Hass Avocados From Mexico

1/2 Cup of Chopped RealSweet® Vidalia® Onions

2 Cups of Chicken Broth

Olive Oil

Your favorite brand of Medium Salsa

Directions:

In advance, prepare the rice with chicken broth and a tsp of Olive Oil according to the packaging. Tip: I used the broth instead of water and left over rice would also work great for this recipe.
Then chop up the onion and add this, a tsp of olive oil, and rice to a pan on medium heat.
Cook this for 3-5 minutes until heated through.
While cooking the rice, scramble 4 eggs with a tsp of olive oil on medium heat in a separate pan.
This should take about 3-5 minutes.
Once the eggs are cooked through, add this to the rice and onions mixture and combine.
Transfer this combination to 4 bowls and serve with 4 slices of avocado and a tsp of salsa on top.

FYI, this is meant to be mixed up once served to create an amazing flavor.

My 5 year old put his seal of approval on this dish as well as the raspberries, and already requested that I do this again for him for breakfast.

What is an easy breakfast recipe that you create with fruits or vegetables for your family?

Visit ProduceForKids.com for up to date information on this promotion and recipes as well as on Facebook at facebook.com/produceforkids, Instagram at instagram.com/produceforkids and Pinterest pinterest.com/produceforkids.

I hope your family enjoys this easy dish just as much as mine did and be sure to also check out my Chicken Lettuce Wraps Recipe made with Maries Dressing and Avocados from Mexico!

Carlee @ FLL

Comments

  3. Amy D says

    This is totally my type of breakfast. I love how you mixed the rice with eggs and added onion. Delicious! I also have all the ingredients-on hand, so I can make it this week! Yay! :-)
    Reply

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