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Packed with protein and fiber, this loaded quinoa breakfast skillet is an easy and filling breakfast that comes together in less than 30 minutes! You don’t need anything fancy to make this dish, just staples like sweet potatoes, bell peppers, eggs, and your handy cast iron skillet.
save this recipe!This breakfast skillet and I go way back. It was one of my first recipes included in the first 21 Day Vegetarian Reset. As a nutritionist, I wanted to create something that was not only easy to make but also would keep you fueled.
There are the colorful veggies, the savory quinoa (cooked in broth, yum!), and of course, the eggs on top make it the best breakfast or brunch! You just have to throw everything in a skillet, let it simmer away on the stove, and devour. Let’s cook!
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- Sweet Potato: I love using sweet potato here, but you could also use butternut squash or regular potatoes.
- Red Onion and Garlic: It’s not a proper veggie skillet without the flavor foundations! Fresh garlic is always best.
- Red Bell Pepper: I use red pepper for the color, but you can throw in any color you have.
- Spinach: This powerhouse leafy green supercharges your skillet without overpowering.
- Quinoa: After the veggies have cooked until a bit soft, we’ll add quinoa and cook it in veggie broth until fluffy. I use white quinoa, but any color will work.
- Vegetable Broth: Aim for a low-sodium broth or bouillon here. You can also make your own vegetable broth.
- Eggs: Top it off with a few fried eggs and serve!
How to make a veggie breakfast skillet
This is just an overview of how to make it. Jump to the recipe card for the full instructions.
- Cook the veggies until the sweet potatoes are a bit soft, but not cooked through.
- Add spinach and cook it down until it has shriveled as small as it will go.
- Add the quinoa and stir to evenly disperse it with the veggies.
- Add broth and cover, cooking until the broth is absorbed and quinoa is fluffy.
- Top with an egg, flat fried or however you like ’em!
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Loaded Quinoa Breakfast Skillet
Ingredients
- 1 Tbsp olive oil, 15 mL
- 1 sweet potato, diced
- ½ red onion, diced, about ½ cup
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup spinach
- 1/2 cup uncooked quinoa, 100 g
- 1 cup vegetable broth, 236 mL
- 4 eggs, cooked however you like them
Instructions
- Veggies: Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).
- Spinach: Add spinach, stir, and cook until wilted down, just a minute or two.
- Quinoa: Stir in quinoa, pour in broth, and bring to a simmer. Cover and cook for 10 to 15 minutes until quinoa is cooked. If there is excess broth in the pan at the end, let the skillet cook uncovered to evaporate moisture.
- Eggs: Meanwhile, cook eggs however you like them!
- Serve: Serve veggie skillet topped with eggs and sprinkled with salt, pepper, and red pepper flakes.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was a nice recipe, but I think it would be much easier to just add cooked quinoa to the dish at the end, rather than adding it in dry with veg broth. It just added too much time, and the quinoa didn’t really cook well when I did it. Otherwise, lovely dish!
Hey Maddy! That could work too 🙂 I like to cook the quinoa in vegetable broth so it soaks up all that good flavor and saves on dishes, but if you’re short on time cooking it separately is definitely a smart idea! Happy you enjoyed it and thanks for stopping by! 😀
Love sweet potato recipes! And yours sounds yummy, thanks! But don’t love bell peppers. Could you recommend a substitute for the bell pepper? Thx!
Hi Tess! Do you like any peppers? If so, poblano peppers may work well. They’re a bit spicier (but not too hot, just take out the seeds.) Otherwise you could substitute any vegetable you like really (I think mushrooms would be nice!)
does this mean only the sweet potato’s in the produce . or can you use the ones in the can?
Hi Mary! I haven’t tried this with canned sweet potato before.It might get a little too mushy, so I would recommend adding it later into cooking. Would love to know how it goes if you try it out!
Easy and delicious!