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If you’re looking for a hearty and nutritious breakfast that will help keep your blood sugar levels in check, this Egg and Pesto Breakfast Grain Bowl is perfect.
It’s packed with healthy ingredients like spelt, green lentils, long-grain brown rice, eggs, kale and pesto, and it’s quick and easy to make. Plus, it’s delicious, filling, and packed with fiber.
Including grains is a helpful way to balance blood sugars, and stay full.
Grain-based meals are an excellent option for those looking to balance their blood sugars while still enjoying a variety of delicious flavors.
Grains like spelt, green lentils, and long-grain brown rice are great choices that provide plenty of dietary fiber and complex carbohydrates.
Complex carbohydrates take longer to digest, helping to regulate blood sugar levels over time.
This Egg and Pesto Breakfast Grain Bowl is a great way to start the day with essential nutrients like protein, fiber, and complex carbohydrates.
I also love quick cook grains. There isn’t any reason to spend so much time in the kitchen. These are ready in 90 seconds, which cuts your cooking time by SO much! Just pop ’em in the microwave.
How to make the Egg and Pesto Breakfast Grain Bowl
Gather your ingredients
To make this recipe you’ll need:
- Eggs
- Kale
- butter
- Basil Pesto (I used store-bought)
- A ready-to-heat grain pack (I love Whole Foods 365, or Tru Roots, but any “quick cook” pack will do!)
To make the dish
- Roughly chop your kale, and set aside.
- Cook the grain of your choice according to package instructions.
- In a separate pan, spray your pan with nonstick spray and cook your eggs however you like them. I went for an over-medium egg (jammy center, set whites). Season with cracked black pepper. Then add kale to the pan, and let cook until wilted.
- Add pesto sauce to the pan, and cook until your eggs are done to your liking.
- Assemble everything in a bowl with the cooked grain at the bottom, topped with the eggs and Kale and pesto sauce.
- Enjoy!
Egg and Pesto Breakfast Grain Bowl
- Total Time: 12 minutes
- Yield: 1 breakfast bowl 1x
- Diet: Diabetic
Description
A quick, hearty breakfast bowl that will give you good morning energy.
Ingredients
- 2 Eggs
- 1 cup Kale, chopped
- 1 tsp butter
- 1 tbsp Basil Pesto (I used store-bought)
- 1 cup, ready-to-heat grain pack (I love Whole Foods 365, or Tru Roots, but any “quick cook” pack will do!)
Instructions
- Roughly chop your kale, and set aside.
- Cook the grain of your choice according to package instructions.
- In a separate pan, spray your pan with nonstick spray and cook your eggs however you like them. I went for an over-medium egg (jammy center, set whites). Season with cracked black pepper. Then add kale to the pan, and let cook until wilted.
- Add pesto sauce to the pan, and cook until your eggs are done to your liking.
- Assemble everything in a bowl with the cooked grain at the bottom, topped with the eggs and Kale and pesto sauce.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Diabetes-Friendly
Nutrition
- Serving Size: 1 Bowl
- Calories: 488
- Sugar: 4.5 g
- Sodium: 286 mg
- Fat: 21.7 g
- Saturated Fat: 6.8 g
- Carbohydrates: 42.7 g
- Fiber: 16.4 g
- Protein: 32.1 g
- Cholesterol: 382.2 mg
I hope you enjoy this delicious and healthy Egg and Pesto Breakfast Grain Bowl! You can print the recipe, or bookmark the recipe card below for later.
If you have any questions or suggestions, please feel free to leave a comment below. And if you’re looking for more recipes tailored specifically for people with diabetes, search my recipe index for more Diabetes-Friendly Recipe ideas. Happy cooking!
