Description
Quinoa Breakfast Skillet is a colorful, protein-rich one-pan dish with crispy bacon, soft sweet potatoes, fluffy quinoa, and eggs. This wholesome and satisfying meal is perfect for breakfast or brunch—ready in just 30 minutes and easy to customize. Try it for your next energizing start to the day!
Ingredients
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4 slices thick-cut bacon, chopped
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1 small sweet potato, chopped
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½ red onion, chopped
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½ red bell pepper, chopped
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½ green bell pepper, chopped
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1 cup sliced mushrooms, chopped
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2 garlic cloves, minced
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½ cup uncooked quinoa, rinsed
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1 cup low-sodium vegetable or chicken broth (or water)
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4 eggs (cooked your favorite way)
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Salt and pepper to taste
Instructions
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In a large skillet over medium heat, cook chopped bacon until crisp. Remove and drain on paper towels.
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Lower heat to medium-low. Add sweet potato, onion, peppers, mushrooms, and garlic. Toss well in bacon fat.
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Cover and cook for 5–6 minutes until veggies are tender, stirring occasionally.
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Stir in rinsed quinoa. Toast for 1–2 minutes.
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Pour in broth or water. Bring to a boil, then reduce to simmer. Cover and cook for 15 minutes until quinoa is tender.
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While quinoa cooks, prepare eggs as desired.
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Season skillet mix with salt and pepper. Serve topped with eggs and crispy bacon.
Notes
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Make it vegetarian by skipping bacon and using olive oil.
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Swap mushrooms with zucchini or spinach, and replace peppers with kale for variety.
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Rinse quinoa thoroughly to remove bitterness.
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Leftovers store well and reheat with a splash of broth or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 375 kcal
- Sugar: 5 g
- Carbohydrates: 42 g
- Protein: 18 g