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!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 312 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 133mg Sodium: 445mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 5g Sugar: 7g Sugar Alcohols: 0g Protein: 15g
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!
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Looking For More Easy Quinoa Recipes?
All work great as meal prep snacks, too!
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.