Breakfast Quinoa & Brown Rice Skillet

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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 4
Calories 335 kcal


  • Large knife
  • Cutting Board
  • Large nonstick skillet
  • Slotted spoon
  • Paper towel
  • Plate
  • Measuring cup(s)
  • Measuring spoons
  • Large spoon


  • 6 slices Thick-cut bacon chopped
  • 1 8 oz pkg Baby bella mushrooms sliced
  • ½ Medium yellow onion chopped
  • 2 8.8 oz pkg iO organic 90-second brown rice & quinoa
  • 3 Green onions thinly sliced
  • 4 Large eggs
  • ¼ tsp Kosher salt
  • ¼ tsp Fresh cracked black pepper
  • ½ cup Grape tomatoes halved
  • 1 Tbsp Fresh parsley optional for garnish
  • Hot sauce optional, for serving


  • In large, nonstick skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain all but 2 tablespoons drippings from skillet.
  • Reduce heat to medium. In same skillet with drippings, cook mushrooms and yellow onion 5 minutes or until tender, stirring occasionally. Push mushroom mixture to 1 side of skillet; add unheated rice and green onions to opposite side of skillet. Cook, undisturbed, 2 minutes; stir mushroom mixture into rice mixture. With back of large spoon, make 4 wells in rice mixture; crack 1 egg into each well. Sprinkle eggs and rice mixture with salt and pepper; cover and cook 5 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness. Makes about 4 cups rice mixture.
  • Serve skillet sprinkled with tomatoes, parsley and bacon drizzled with hot sauce, if desired.



Serving: 1cup, eggCalories: 335kcalCarbohydrates: 49gProtein: 16gFat: 9gSaturated Fat: 3gCholesterol: 195mgSodium: 335mgFiber: 5gSugar: 3g
Keyword Dairy-Free, Family Friendly, Gluten-Free, Kid Friendly, One-pot Meals
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