Ingredients
Scale
- 1 cup dry quinoa, rinsed
- 2 cups chicken broth or water
- 8 ounces mild or spicy breakfast sausage, crumbled
- 1/2 cup shredded sharp cheddar cheese
- 2 large eggs
- 1 teaspoon olive oil or butter
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Combine the rinsed quinoa and chicken broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy.
- Step 2: While the quinoa cooks, brown the crumbled breakfast sausage in a skillet over medium heat until fully cooked through. Drain off any excess grease and set the sausage aside.
- Step 3: Once the quinoa is cooked, transfer it back to the skillet containing the sausage. Stir in the shredded cheddar cheese, salt, and pepper until the cheese is melted and everything is thoroughly combined and heated.
- Step 4: Heat the olive oil or butter in a separate small skillet over medium heat. Cook the eggs to your preference (fried, sunny-side up, or scrambled).
- Step 5: Divide the sausage, cheese, and quinoa mixture evenly into two serving bowls. Top each bowl with a freshly cooked egg and serve immediately.
Notes
- The base quinoa mixture (without the egg) is excellent for meal prep; store chilled for up to four days or freeze individual portions tightly wrapped for easy reheating.
- When reheating leftovers, splash in a tablespoon of chicken broth or water while warming it in a skillet; this steam method prevents the quinoa from drying out and keeps the cheese creamy.
- Brighten the rich flavors by adding a dash of hot sauce (like sriracha or tabasco) and a sprinkle of chopped green onions or chives just before serving.
- For a deeper flavor profile, consider swapping out half the sharp cheddar for Pepper Jack or smoked Gouda to introduce a touch of heat or complexity to the creamy base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American