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Egg and Pesto Breakfast Grain Bowl cut with a fork and knife

Egg and Pesto Breakfast Grain Bowl

  • Author: Mila Clarke
  • Total Time: 12 minutes
  • Yield: 1 breakfast bowl 1x
  • Diet: Diabetic


A quick, hearty breakfast bowl that will give you good morning energy.


Units Scale
  • 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!)


  1. Roughly chop your kale, and set aside.
  2. Cook the grain of your choice according to package instructions.
  3. 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.
  4. Add pesto sauce to the pan, and cook until your eggs are done to your liking.
  5. Assemble everything in a bowl with the cooked grain at the bottom, topped with the eggs and Kale and pesto sauce.
  6. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Diabetes-Friendly


  • 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

Keywords: Breakfast bowl

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