Brown Rice Skillet Breakfast

Brown Rice Skillet Breakfast I used to get something similar to this for breakfast every day from a local co-op. After moving, I realized how easy it was to make, and replicated it. Serve immediately, or refrigerate and reheat throughout the week.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 35 mins

    SERVING : 8

    YIELD : 8 servings

  • Beat eggs, Cheddar cheese, and milk together with a fork in a large bowl.

  • Place sausages in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Transfer sausage to a work surface and cut into 1/2-inch pieces.

  • Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is slightly translucent, 3 to 4 minutes. Gradually add spinach to onion mixture; cook and stir until wilted, 1 to 2 minutes. Add sausage pieces and cook until heated through, about 1 minute more.

  • Slowly pour egg mixture into sausage mixture; cook and stir until eggs are set, 2 to 5 minutes. Stir rice, cayenne pepper, salt, and black pepper into eggs.

Per Serving: 345 calories; protein 16.8g; carbohydrates 27.4g; fat 18.6g; cholesterol 148.6mg; sodium 340.6mg. I use Minute Rice(R) cooked in chicken broth for the cooked brown rice. You can substitute any cheese for the Cheddar cheese, if desired.