Breakfast Quinoa & Brown Rice Skillet
Prep: 15 minutes
Cook: 17 minutes • Serves: 4
1 package (8 ounces) sliced baby bella mushrooms
1/2 medium yellow onion, chopped
2 packages (8.5 ounces each) microwaveable quinoa & brown rice pouch
3 green onions, thinly sliced
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 cup halved grape tomatoes
1 tablespoon chopped fresh parsley
Hot sauce for serving (optional)
1.In large, nonstick skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain all but 2 tablespoons drippings from skillet.
2.In same skillet with drippings, cook mushrooms and yellow onion over medium heat 5 minutes or until tender, stirring occasionally; push to 1 side of skillet. Add unheated rice and green onions to opposite side of skillet; cook, undisturbed, 2 minutes. Stir mushroom mixture into rice mixture; with back of large spoon, make 4 wells in rice mixture and crack 1 egg into each well. Sprinkle eggs and rice mixture with salt and pepper; cover and cook 5 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Makes about 4 cups rice mixture.
3.Serve skillet sprinkled with tomatoes, parsley and bacon drizzled with hot sauce, if desired.
Approximate nutritional values per serving (1 cup rice mixture, 1 egg):
329 Calories, 9g Fat (3g Saturated), 195mg Cholesterol, 335mg Sodium,
47g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 16g Protein
Smart Swaps:
Use cauliflower rice for half the grains to cut carbs while keeping it hearty and satisfying.
