This Savory Quinoa Breakfast Skillet is loaded with protein and fiber to keep you full all morning! It’s filled with mushrooms, quinoa, edamame, onion, spinach, eggs, egg whites, and a savory Asian-inspired sauce. All made in one skillet!
Why You’ll Love Savory Quinoa Breakfast Skillet
Breakfast can be exciting and flavorful while also being high in protein and fiber! This Savory Quinoa Breakfast Skillet provides 30.5 grams protein and 8.5 grams fiber per serving and it’s delicious.
Eggs, egg whites, edamame, and quinoa make it high protein. Edamame, quinoa, and mushrooms make it high fiber. The Asian-inspired sauce is simply made by combing coconut aminos, rice vinegar, sesame oil, and sriracha.
Ingredients
- Olive oil: healthy fats to sauté vegetables.
- Onion: adds flavor and antioxidants.
- Mushrooms: provides B vitamins, phosphorus, selenium, and vitamin D (if the ones you buy state this on the package, meaning the manufacturers exposed the mushrooms to ultraviolet light).
- Garlic: more flavor and antioxidants.
- Quinoa: the carb that also provides fiber and protein.
- Chicken broth: liquid to cook quinoa and adds flavor.
- Edamame: main fiber source and adds a good portion of the protein for this meal. I used frozen shelled edamame that I let thaw in the fridge for the morning before I cooked.
- Coconut aminos, rice vinegar, sesame oil, & sriracha: to make an Asian-inspired sauce to add flavor. Coconut aminos are a lower sodium alternative to soy sauce.
- Spinach: full of nutrients, including vitamins A, C, and K, and iron.
- Eggs: for protein and fats.
- Egg whites: adds more protein without the fat. You can just add more whole eggs if you prefer.
How to Make Savory Quinoa Breakfast Skillet
In a large skillet over medium heat, warm olive oil. Add onion and mushrooms and cook for about 5 minutes, or until mushrooms have softened. Then, add garlic and cook for 30 seconds.
Stir in quinoa, then add chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until quinoa is fully cooked.
While quinoa cooks, prepare sauce by combining coconut aminos, rice vinegar, sesame oil, and sriracha in a small bowl. Once quinoa is cooked, stir in edamame, sauce, and chopped spinach. Cover and cook over medium heat until spinach is wilted.
Push quinoa to one side of the skillet. Spray empty side with oil. Then, add whisked eggs and egg whites.
Use a rubber spatula to lightly fold eggs to scramble.
Once eggs are cooked, mix eggs with quinoa and vegetables. Enjoy!
Tips
- Store in airtight containers in the refrigerator for about 4 days. Reheat before eating.
- Adjust the protein to your individual needs by increasing the whole eggs and/or egg whites. You can also use just whole eggs or just egg whites if you prefer.
Try These Meal Prep Recipes Next:
- Ground Beef Sweet Potato Hash [High Protein & Fiber]
- Egg and Potato Skillet with Beans
- Sweet Potato Breakfast Bowl Meal Prep
- High Protein Cottage Cheese Egg Bites
- High Protein Egg Sandwich Meal Prep
- Beef & Cheese Breakfast Biscuits
Savory Quinoa Breakfast Skillet with Edamame & Mushrooms
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 8 ounces mushrooms, diced
- 2 garlic cloves, minced
- 1 cup dry quinoa
- 2 cups chicken broth
- 2 cups shelled edamame (if using frozen, let thaw in the refrigerator for a few hours or will need to cook longer)
- 3 tablespoons coconut aminos (or soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2 cups chopped spinach
- 4 eggs
- 1 cup egg whites
Instructions
- In a large skillet over medium heat, warm olive oil. Add onion and mushrooms and cook for about 5 minutes, or until mushrooms have softened. Then, add garlic and cook for 30 seconds.
- Stir in quinoa, then add chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until quinoa is fully cooked.
- While quinoa cooks, prepare sauce by combining coconut aminos, rice vinegar, sesame oil, and sriracha in a small bowl. Once quinoa is cooked, stir in edamame, sauce, and chopped spinach. Cover and cook over medium heat until spinach is wilted.
- Push quinoa to one side of the skillet. Spray empty side with oil. Then, add whisked eggs and egg whites. Use a rubber spatula to lightly fold eggs to scramble. Once eggs are cooked, mix eggs with quinoa and vegetables. Enjoy!
Notes
- Store in airtight containers in the refrigerator for about 4 days. Reheat before eating.
- Adjust the protein to your individual needs by increasing the whole eggs and/or egg whites. You can also use just whole eggs or just egg whites if you prefer.
