These hearty, balanced, delicious bowls start the day right and keep you fueled. Crispy bacon adds umami to vegetables and fluffy quinoa for an easy yet satisfying breakfast.

INGREDIENTS

• 1 cup quinoa, rinsed
• 8 slices Naturally Smoked Hickory Kentucky Legend Bacon (or Naturally Smoked Applewood Bacon)
• 1/4 cup vegetable oil, divided
• 4 eggs
• 4 cups packed spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes
• 2 avocados, peeled, halved, pitted and sliced

DIRECTIONS

1. Cook quinoa according to package directions. Fluff with fork; cover to keep warm.
2. Meanwhile, in large skillet set over medium-high heat, cook bacon, turning, for 4 to 6 minutes or until cooked and crispy. Transfer to medium paper towel–lined plate to drain.
3. In medium skillet set over medium heat, add 2 tbsp oil. Crack eggs into skillet and cook, undisturbed, for 2 to 3 minutes or until whites are set and yolks are still runny. Transfer to medium plate.
4. Add 1 tbsp oil to medium skillet set over medium heat. Add spinach and cook, stirring occasionally, for 3 to 5 minutes or until wilted. Season with salt and pepper. Transfer to small bowl.
5. Add remaining oil to skillet. Add tomatoes and cook, stirring occasionally, for 3 to 5 minutes or until slightly charred.
6. Divide quinoa evenly among 4 plates or bowls. Top evenly with fried eggs, bacon, spinach, tomatoes and avocado.

Tip: For added flavor, sprinkle with your favorite grated cheese, if desired.

Serve with hot sauce on the side for a spicy kick.