Hello hello.
Yes, quinoa for breakfast again. It might not scream “sleepover,” but trust me—this meal fits right into one. I loved sleepovers as a kid.
Well, sort of. I only truly loved them when my best friend from across the street was there. If the sleepover was too far from home I’d get anxious and want to come back. Not much has changed.
We had the best sleepovers—usually on Saturday nights after watching SNICK. Please tell me you remember SNICK. During that time we would inhale an entire bag of cheddar Chex Mix like it was our signature snack. Most sleepovers happened in the living room with sleeping bags, pillow forts and stacks of blankets. One time we insisted on sleeping outside and ended up in a tent with her dad on a cot on the patio.
That about sums up my camping experience. Woods, outhouses and bugs have never been my thing.
The morning after, we sometimes made videos—like rating our favorite Bath & Body Works scents back when there were only a handful of options. Country apple and cucumber melon ruled the day. We also talked about 90210 incessantly.
Sleepovers were the bane of my mom’s existence—maybe because she had three kids to manage, but mostly because a sleepover meant staying up as late as possible and then being absolute brats for days from exhaustion. There was nothing like staying up late with a friend on a summer night, weekend or snow day—those were the best.
Honestly, my sleepovers from twenty years ago would look a lot like the ones I have now. SNICK might be replaced by a Nicholas Sparks marathon, cheddar Chex Mix might be paired with wine, and yes—I’d still talk 90210 and Bath & Body Works scents. The main difference is that I’d serve a trendy grain (seed? whatever) with vegetables cooked in bacon grease because that’s the only way I’ll eat them, and top everything with a runny, dippy egg.
That actually sounds pretty fun. What time can you be here?
Quinoa Breakfast Skillet
Yield:
4
servings
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Ingredients
- 4 slices thick-cut bacon, chopped
- 1 small sweet potato, chopped
- 1/2 red onion, chopped
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1 cup sliced mushrooms, chopped
- 2 garlic cloves, minced
- 1/2 cup uncooked quinoa, rinsed
- 1 cup low-sodium vegetable or chicken stock (or water)
- 4 eggs, cooked your desired way
- Salt and pepper to taste
Instructions
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Heat a large skillet over medium heat and add the chopped bacon. Cook until the fat renders and the bacon is crispy. Remove bacon with a slotted spoon and drain on paper towels. Reduce heat to medium-low and add the sweet potato, onions, peppers, mushrooms and garlic, tossing to coat. Cover and cook 5–6 minutes, stirring once or twice, until the vegetables are tender.
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Stir the rinsed quinoa into the vegetables and cook 1–2 minutes to lightly toast. Pour in the stock or water and bring to a boil. Reduce to a simmer, cover, and cook about 15 minutes until the quinoa is tender and liquid is absorbed. While the quinoa cooks, prepare the eggs to your liking. Season the skillet with salt and pepper, then serve the quinoa in bowls topped with eggs and the cooked bacon.
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I’ll even try to cook your eggs to look that pretty. Total fluke.