Cook yourself up something healthy, filling and delicious this morning with this Brussels Sprouts & Quinoa Breakfast Skillet!
So I forgot how much the “spring forward” time change sucks.
I got up at my normal 5:30am Sunday morning only to look at the clock in my living room [after making my coffee, of course] to find that it was actually 4:30am. Well, crap. Side note – why the heck do some states do the time change thing and some don’t? I mean come on America, where is the unity?!
So as I type this I am currently watching Bestie’s Nugget inhale some oatmeal. Start the obsession young, right? 😉 But as amazing as oatmeal is [and as much as I adore it!] this recipe has nothing to do with oatmeal. In fact, this Brussels Sprouts & Quinoa Breakfast Skillet might just take the place of my beloved oatmeal bowls. Well, at least every now and then.
So I know that I just posted a brussels sprouts recipe last week, however I just couldn’t help myself here guys. This breakfast skillet is freaking good – and packed with some serious nutrition!
But first can we talk about the amazing combination of onion and brussels sprouts?
Caramelized onions are one of my weaknesses. No joke, I have eaten an entire pan of caramelized onions before – straight from the pan. I wouldn’t recommend trying to go play soccer afterwards though. I did – and that wasn’t a very pretty result for me. When paired with brussels sprouts, quinoa and egg though? Now that might make for a pretty serious pre-game meal.
And I know that I just wrote an entire post about how stinky brussels are [as well as how to avoid said stink] but we are embracing that smell on the blog today with this brussels sprout & quinoa breakfast skillet! As much as I love raw brussels I have to admit, there is something so dang incredible about that caramelized taste that comes with frying or roasting them.
When it comes to quinoa though, my love affair with it wasn’t love at first bite.
When I first tried quinoa it was really more about the nutrients. I found myself forcing it into my diet just so that I could be a part of the incredible nutrition that quinoa provides but then when I stepped back and looked at it I realized that I wasn’t all too fond of the texture. That was until I started playing around with it!
In the beginning I used quinoa as a straight swap for any grain, which meant that it was typically plain under a protein source. Once I realized that quinoa by itself was too much for me texture-wise, I started implementing other ingredients along with it and discovered the true amazingness [ <—not a real word but who cares?!] of it! Take for example those Broccoli Cheese Quinoa Stuffed Peppers from a few weeks back. I can’t imagine ever using rice to stuff peppers now – they are just so amazing with quinoa! I’ve also experimented with quinoa at breakfast with these Blueberry Lemon Quinoa Breakfast Parfaits that I love so much.
It’s all just more evidence that if you play with your food good things will happen 😉
So friends do yourself a favor – grab yourself some stinky mini cabbages and cook up a batch of quinoa. This Brussel Sprout & Quinoa Breakast Skillet deserves to be in your breakfast rotation!
- 2 cups brussels sprouts, stems removed and roughly chopped
- ½ onion, thinly sliced
- 1 cup quinoa, cooked
- ½ teaspoon sea salt
- 1 teaspoon rosemary
- 1 teaspoon garlic powder
- ½ tablespoon olive oil
- 2-4 eggs
- pepper, to taste
- Heat olive oil over medium heat in a medium skillet. Add sliced onion and brussels sprouts. Sprinkle with salt and cook 7-8 minutes or until onions have caramelized.
- While vegetables are cooking, prepare eggs to your preference. I cooked mine over easy so that when pierced the eggs would saturate the quinoa. You can also crack eggs directly into the pan and cook with the vegetables, if prefered.
- Once vegetables have softened, add the quinoa and seasonings to the pan. Turn heat to low and stir, cooking for two minutes or until quinoa is heated through.
- To serve, distribute quinoa amongst bowls and top with eggs.
Is there a food you didn’t like at first but now love?