This nutritious bake combines protein-rich millet, sautéed vegetables and baked eggs for a filling morning meal. Prep ahead for busy weeks.
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Savory Millet and Vegetable Breakfast Bake
Description
This nutritious bake combines protein-rich millet, sautéed vegetables and baked eggs for a filling morning meal. Prep ahead for busy weeks.
Ingredients
Optional:
Instructions
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PREPARE THE MILLET
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Rinse millet under cold water until the water runs clear. Drain well.
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In a medium saucepan, toast millet in 1 tsp olive oil over medium heat for 2 minutes, stirring constantly.
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Add 2 cups of water or broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until tender. Fluff with a fork and set aside.
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SAUTÉ THE VEGETABLES
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Preheat oven to 375°F (190°C).
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Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper; sauté for 5 minutes until softened.
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Stir in garlic, spinach, paprika, cumin, ½ tsp salt, and ¼ tsp pepper. Cook for 3 minutes until spinach wilts.
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ASSEMBLE THE BAKE
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Fold cooked millet into the vegetable mixture in the skillet, spreading it evenly.
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Create 6 small wells in the mixture with a spoon. Crack an egg into each well.
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Season eggs lightly with salt and pepper.
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BAKE AND FINISH
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Transfer the skillet to the oven. Bake for 12–15 minutes until egg whites are set but yolks are still slightly runny.
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Remove from oven and let rest for 5 minutes. Garnish with parsley and optional toppings.
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STORAGE AND REHEATING
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Fridge: Store leftovers in an airtight container for 3 days.
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Reheat: Microwave individual portions for 1–2 minutes or warm in a skillet.
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Freezer: Not recommended due to eggs.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 190mg64%
- Sodium 320mg14%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Oven-safe skillet, mixing bowls, whisk
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Frequently Asked Questions: Savory Millet and Vegetable Breakfast Bake
1. Can I use a different grain instead of millet?
Yes, you can easily substitute millet with an equal amount of cooked quinoa, coarse cornmeal (pre-cooked), or even fine bulgur wheat. The cooking time for the grain itself may vary, so ensure whichever grain you use is fully cooked and cooled before assembling the bake.
2. I don't have a cast-iron skillet. What can I use instead?
A standard 9x9 inch or 7x11 inch baking dish is a perfect substitute. Sauté the vegetables in a regular skillet first, then transfer them to the greased baking dish and mix in the other ingredients before baking.
3. Can I make this recipe vegan?
Absolutely. To make it vegan, omit the eggs and cheese. Instead, use a flax egg substitute (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and add a creamy element as blended silken tofu or a vegan cheese alternative. You may also want to increase the herbs and spices for more flavor.
4. How do I know when the bake is fully set and cooked through?
The bake is done when the edges are golden brown and pull away slightly from the pan, and the center is firm to the touch. You can also insert a knife or toothpick into the center; it should come out clean. This typically takes 25-35 minutes in a preheated oven.
5. Can I prepare this the night before?
Yes, this is an excellent make-ahead breakfast. You can fully assemble bake the night before, cover it tightly with plastic wrap or a lid, and refrigerate overnight. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.
6. Is millet gluten-free?
Yes, millet is a naturally gluten-free whole grain, making this recipe an excellent option for those with celiac disease or gluten sensitivity. Always check the labels on your broth and other packaged ingredients to ensure they are certified gluten-free.
7. My bake turned out a bit dry. What did I do wrong?
This can happen if the millet was overcooked and dried out initially, or if the bake was left in the oven for too long. Ensure your cooked millet is still moist and fluffy. The ratio of eggs and milk to dry ingredients is also crucial; measure accurately. Serving it with a dollop of yogurt or salsa can add moisture.
8. What are some good vegetable substitutions?
This recipe is very versatile. You can substitute or add vegetables like chopped spinach (wilt and squeeze out excess water first), mushrooms, bell peppers, or even small broccoli florets. The key is to sauté them until tender to release their moisture and prevent a soggy bake.
9. How long do leftovers last, and how do I reheat them?
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds or in a toaster oven/regular oven at 350°F (175°C) for about 10-15 minutes until warmed through.
10. Can I freeze this breakfast bake?
Yes, it freezes very well. Once cooled completely, cut it into individual portions. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
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