This Sweet Potato, Quinoa and Beet Breakfast Scramble is a perfect quick and savory breakfast option. It’s ready in 20 minutes, can be made in bulk, and is great for those busy mornings!
Hi and good morning! I hope you all had a wonderful weekend. Are you watching the eclipse today? We’re going to try to – we’re going to a place where we may have partial visibility, which is the best we can hope for in the Charlotte region.
On Friday, we just stayed in (I made this recipe actually) and watched Whiskey Tango Foxtrot on Netflix. On Saturday, I got a short run in before heading to the Davidson Farmer’s Market. I came home, did a little yoga/stretch session, re-made and photographed this recipe. Saturday night, we ate at The Fig Tree to celebrate our two year wedding anniversary, which was last week. They are known for their elk chop, so obviously I ordered that. I will say that it did not disappoint!
Savory Breakfast Dish
This month’s Recipe Redux theme is a savory breakfast dish. Something that you may typically have for dinner, but we’re switching it up as a breakfast option!
Let’s be honest – school is starting and if you’re a mom, you’re probably not ready for the hectic mornings. You’re probably scouring Pinterest for the cook ahead, quick breakfast options so you can heat it up and send the kids on their way. This is one of those recipes! Plus, you can make it in one skillet, which is always a win. Less dirty dishes to do!
This is actually a balance of sweet and savory. The bread crumbs offer a little salty, savory aspect, while the beets impart a little bit of sweetness. If you haven’t warmed up to beets yet, this may help!
In all honesty, I imagined these as little patties. But they didn’t hold how I wanted them too, so a one-pan scramble seemed like the next best option. It’s good to be flexible, right?
And, I’m just going to go ahead and tell you that the secret ingredient of this scramble is the bread crumbs. Both my and Ed’s favorite part. It just adds a new flavor that you can’t put your finger on to explain. But it is GOOD. I made this recipe a few times over the weekend, and each time, it was gone just like that.
How to Make It
You really just need one bowl to mix everything into, then throw it onto the skillet. Soon enough, you’ve got a veggie heavy breakfast option!
- 1 cup cooked quinoa
- 2 eggs
- 3/4 cup bread crumbs
- 1/2 cup zucchini diced
- 1/2 cup beets diced
- 1/4 cup cheese shredded (I used mozzarella)
- 1/2 cup kale shredded
- 1/2 sweet potato diced
- 1 tsp garlic powder
- 1/2 tsp paprika
- salt and pepper to taste
- Mix all ingredients in a bowl and stir well
- Pour onto skillet over medium high heat and cook for 5-10 minutes, or until done.
- Top with more cheese and enjoy!
I hope you give this recipe a try and love it like we did. It can really be perfect for any meal of the day – it’s full of complex carbohydrates, veggies, and fiber, so great for dinner the night before a long run too! I love it alongside some avocado toast!
Pin it for later
Don’t forget to check out all the other Reduxers breakfast recipes!
I’m also linking up with Deborah and Sarah and Food, Pleasure and Health and The Fit Foodie Mama for Meatless Monday!
Are you a sweet or savory breakfast person? Usually, I’m a sweet, but every once in a while, I crave (and I mean craveeee) savory.
This looks really good! Ive definitely been needing to try a new breakfast, and quick options are key!
I definitely need quick – I don’t make a ton of time in the morning, so quick and easy works best!
This looks amazing – I want to dig in right NOW! 🙂
It’s so good and easy!!
This looks like a perfect breakfast to make on Sunday for the week ahead. Thanks for sharing 🙂
Yes – I made 3 batches to last throughout the week. We learned that one batch didn’t last very long 😉
I am more of a savory breakfast eater myself. I do love sweet potatoes in my breakfast too yum thanks for linking up today for meatless Monday
It hit the spot this weekend when I wanted salty/savory. Hope you enjoy, Deborah!
Whooooaa Sarah, this is so unique! I love that it kind of looks like a pretty version of breakfast taco meat. Did you just use plain bread crumbs?
I did, but I’m sure garlic or other flavored ones would be delicious too!
great idea to add quinoa to a scramble… love the idea of putting sweet potatoes and beets together- those are two of my fav veggies!
And they go really well together, too! Thanks Alyssa 🙂
Oh yum, that looks awesome! I have to try it sometime soon. Congrats on your 2 year anniversary! Our anniversary is today- August is a good month for celebrations. 🙂
Happy Anniversary!!
Yummm looks soo good – I love sweet potato anything. They’re so filling and I just love how they taste. Hope you have a great Monday!
Sweet potatoes really go well with everything!
Mmm…. I LOVE one pot meals like this. 🙂
They are the best – so quick and easy!
Yum this looks delicious! Love myself a good morning hash with tons of veggies!
Colorful food to start the day puts me in a good mood 🙂
Sooo making this! This looks amazing! thanks for sharing
Hope you enjoy, Nicole!
This sounds fabulous! And – best of all – super easy. I’m not a morning person, so I’m a fan of any breakfast that doesn’t require too much though.
Easy is like my number one criteria 🙂
Love the colorful combo of sweet potatoes and beets! This is definitely a must try recipe!
Thank you! It’s one of our favorites. So delicious and super easy!
I’m a sweet breakfast girl but this looks so good – and I would totally eat it for lunch!
Yes, it really is perfect for any meal!