breakfast bowl

How to cook Millet + Gluten Free Grain Breakfast Bowl. This delicious millet gluten free grain breakfast bowl is like a warm porridge. Top it with milk a little sweetener, and your favorite fruit for a wholesome, comforting breakfast.

How to cook Millet + Gluten Free Grain Breakfast Bowl

millet

tsp kosher salt

cooked millet

milk

cinnamon

honey or maple syrup

fruit (peaches, plums, pears, apples, etc.) diced or fresh berries

Optional 1 tbsp chopped nuts

Bring 2 cups water to a rolling boil in a small pot. Stir in 1 cup millet and 1/2 teaspoon of salt.

Return contents to a boil, then reduce heat to a simmer, cover and cook until tender, about 20 minutes.

Drain off any remaining water, then serve it as is, or use it to make some of these millet recipes.

For Stove Top

Place millet, 1 3/4 cups water and salt in the pot of a pressure cooker. Set the valve to sealing.

Using manual setting, set on high pressure for 10 minutes.

When cook time is finished, naturally release the pressure for 10 minutes, then serve.

For Pressure Cooker (Instant Pot)

Place millet, 3 1/2 cups water and salt into a slow cooker.

Cover and cook on low for 4 to 5 hours, or high for 1 1/2 to 2 1/2 hours.

For Slow Cooker

Place 2/3 to 3/4 cup cooked millet in a bowl. Cover with non dairy milk or creamer (1/3 c to 2/3 cup; warmed if desired).

Mix in 1/2 tsp cinnamon and 1 tbsp + honey or maple syrup.

Top with fresh fruit,  nuts, berries, extra cinnamon and maple syrup top top.

To make a breakfast grain bowl with millet: 1 serving

I love this post! I a making that breakfast bowl tomorrow for sure!

My kids loved this! As a gluten free family, we are always looking for more ideas! Especially for breakfast! Thanks for sharing.

I had no idea just how many health benefits are tied to millet! Excellent. Looking forward to your next post in this series, on Quinoa ???

This turned out well with your IP method.  My husband &amp; kids commented on liking the millet in our dinner more than usual.

Thank you!

I use the instant pot recipe weekly. I just add half a teaspoon olive oil as well and it comes out perfect/exactly how we like it. Thanks so much for a great receipe!!  We went from never eating millet to eating it weekly.

The only Whole30 breakfast meal prep recipe you need! With soft scrambled eggs paired with sweet potato and breakfast sausage hash, this recipe fits the Whole30 meal template and will keep you full and happy until lunchtime!

Whole30 Breakfast Meal Prep

oil (divided)

sausage

onion

red bell pepper

potatoes

garlic (crushed)

smoked paprika

garlic powder

onion powder

eggs

ghee

salt

black pepper

scallions (thinly sliced, for garnish)

Heat 1 ½ tablespoons oil in a large skillet over medium high heat. Add sausage. Cook 5 to 6 minutes or until done, breaking up sausage with a spatula. If using bacon, fry in skillet until crisp - don&#39;t drain.

Add remaining oil (omit if using bacon) and onion, pepper, and sweet potato. Cover. Cook 4 to 5 minutes or until softened.

Uncover. Cook 5 to 6 minutes, or until potatoes are lightly browned. Add garlic. Cook for 30 seconds, then sprinkle paprika, pepper, garlic powder, onion powder, and cinnamon over and stir well.

Meanwhile, crack 12 cold eggs into a deep saucepan and add ghee.

Cook eggs over high heat. Stir continuously with a rubber spatula, making sure to scrape the bottom of the pan. Don&#039;t whisk. After 30 seconds, remove pan from heat. Keep stirring. After 10 seconds, return pan to heat. Repeat for 3 minutes. In the last minute, season eggs with a pinch or two of salt and pepper.

Divide into portions. In each container, place 1 ½ cups sweet potato hash and ½-to-¾ cups scrambled eggs. Top with scallions. Let cool, then cover and refrigerate.

A wholesome savoury buckwheat porridge for breakfast.

Savoury Buckwheat Breakfast Bowl

/340 g toasted buckwheat groats

water

tbsp butter

onion (large)

8-10 chestnut mushrooms

flat leaf parsley (leaves only)

egg (per person)

Pepper

Salt (a pinch)

Rinse your buckwheat groats and transfer it a medium pot, add water and salt and cook for 15 minutes until the groats are soft and the water is evaporated. Take it off the heat, cover the pot with a lid and let it stand for additional 10-15 minutes

Meanwhile slice the onions and mushrooms. Put a large frying pan on high-medium heat and when it’s hot add butter, onions and a pinch of salt. Salt will draw moisture out of the onions which will help with caramelising process. Fry them slowly, stirring once in a while and not letting them burn. Once your onions look wilted and darker in colour, add mushrooms and chopped parsley and sauté them for 5 minutes adding salt and pepper to taste.

Now add the buckwheat and mix everything together, cook for 2 more minutes to bring all the ingredients to the same temperature and allow for the flavours to meld, taste for seasoning.

In a separate frying pan, fry the eggs and top each portion with an egg.

Korean Savoury Oatmeal Breakfast Bowl

(45 g) rolled oats

tsp Better than Bouillon broth paste

tsp gochujang ((Korean Red Pepper Paste))

(150 mL) water

ginger paste

lemongrass paste

maple syrup

soy sauce

cilantro

nori

kimchi

sesame seeds

To a saucepan add the rolled oats, broth paste, gochujang, ginger paste, lemongrass paste, water, maple syrup and soy sauce. Stir until everything is well combined and cook over medium heat for about 5-7 minutes or until the oatmeal is tender.&nbsp;

Serve in a bowl and top with your desired toppings. We recommend cilantro, nori, kimchi and sesame seeds.&nbsp;

This Cottage Cheese Breakfast Bowl is made with cottage cheese and the toppings of your choice. You can make this savory or sweet, and both ways are a delicious and healthy way to start the day!

Cottage Cheese Breakfast Bowl

cottage cheese

almonds

walnuts

blueberries (or any kind of fruit)

cucumber (sliced)

grape tomatoes (sliced)

avocado (sliced)

tbsp chives (plus more to taste; chopped)

Add:

Place the cottage cheese in a bowl, then add the nuts and berries on top. Sprinkle with cinnamon and enjoy!

for the sweet bowl:

Place the cottage cheese in a bowl. Next, slice the cucumber, tomatoes and avocado, then place them on top of the cottage cheese. Sprinkle with chives and enjoy!

for the savory bowl:

Crispy potatoes loaded with bacon and sausage, served with perfectly cooked eggs!

Southwest Breakfast Skillet

bacon

hash browns

red bell pepper (diced)

4-6 breakfast sausage (chopped)

cheddar cheese

In a large skillet or cast iron skillet, cook bacon until crispy and cook sausage. Remove from pan, drain on paper towel.

Add potatoes and cook until browned.

Add chopped onions and red peppers and cook until tender, about 5 minutes.

Stir in sausage and bacon and heat through.

Make wells in the pan and carefully break eggs into each well.

Cover pan and cook over medium low heat until whites of eggs are set, about 8-10 minutes.*

Sprinkle with cheese and cook until melted.

Salt and pepper to taste.

Serve immediately with toppings of your choice.

Make-Ahead Breakfast Bowls are bursting with wholesome ingredients to jump start your day. Make a batch as part of your weekly meal prep or as a grab and heat freezer meal.&nbsp;

Make Ahead Breakfast Bowls

olive oil

red potatoes (diced)

salt & pepper

breakfast sausage

green pepper

Preheat oven to 375 degrees F.  Toss potatoes with a little olive oil and seasoning with salt and pepper. Transfer to a rimmed baking sheet. Cook for 15-20 minutes or until browned slightly and fork tender. When cooked, remove from oven and transfer to desired number of bowls.

Heat a medium skillet over med-high heat. Add onions and green peppers in a single layer and cook until softened. Remove ingredients and divide into bowls.

Cook breakfast sausage, breaking into bite size pieces as it cooked. When cooked, remove and add into the bowls with the potatoes and vegetables, dividing equally.

In a medium bowl, whisk eggs until well blended. Cook until just set. Remove and add to bowls.

Sprinkle cheddar cheese over the top of each portion.

Cool, cover and place in the fridge or label and freeze for later.

This easy cottage cheese pizza bowl is cheesy, easy, and ready in minutes. This easy single-serve recipe for Cottage Cheese Pizza Bowl is a low carb, high protein pizza night alternative. It’s deliciously cheesy and satisfies that pizza craving in less than 5 minutes!

Easy Cottage Cheese Pizza Bowl Recipe: High Protein Low Carb

full-fat cottage cheese

tomatoes

bell peppers

mushrooms

olives

mozzarella cheese

Italian seasoning

Mixing

Mix the cottage cheese with Italian seasoning and garlic powder in a microwave-safe mug or dish. If you’re not a fan of the cottage cheese texture, give it a quick blitz with an immersion blender first.

Chopping

Slice the tomatoes, bell peppers, mushrooms and olives, and layer them on top of the cheese mixture. Start with the tomatoes, then add the mushrooms, peppers, and olives.

Finishing

Cooking

Pop it in the microwave for 90 seconds, or if you prefer, bake in a preheated oven at 350°F (175°C) for 7-10 minutes until the cheese melts into gooey perfection.

https://www.youtube.com/watch?v=lf7UjMwpZqM

Pizza for breakfast? Yes, please! 
This easy cottage cheese pizza bowl is cheesy, easy, and ready in minutes. 
This easy single-serve recipe for Cottage Cheese Pizza Bowl is a low carb, high protein pizza night alternative. It’s deliciously cheesy and satisfies that pizza craving in less than 5 minutes! 

This viral cottage cheese pizza bowl recipe is easy, and it’s everything you’ve been looking for in a low-carb breakfast.

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👉 10+ Printable  Cottage Cheese Recipes (breakfast, bread, savory and desserts): https://coachrallyrus.com/keto-recipes/cottage-cheese-high-protein-low-carb-recipes/

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High Protein Cottage Cheese Breakfast Bowl: Cottage Cheese Pizza Bowl Recipe

Breakfast lovers, jazz up your mornings with this Meal Prep Breakfast Taco Scramble, made with potatoes, turkey taco meat, scrambled eggs and salsa (cheese is optional!) perfect to make ahead for breakfast for the week!

Meal Prep Breakfast Taco Scramble

eggs (beaten)

adobo seasoning salt

reduced fat Mexican blend shredded cheese (omit

99% turkey

taco seasoning (see below)

tbsp bell pepper (minced)

tomato sauce

chopped scallions or cilantro (for topping)

salsa (for serving)

black pepper (to taste)

tsp cumin

tsp kosher salt (or

tsp chili powder

paprika

oregano

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

ground turkey

Cumin

Black pepper

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

salsa

In a large bowl beat the eggs, season with seasoning salt and add the cheese.

Preheat the oven to 425F.  Spray a 9 x 12 or large oval casserole dish with oil.

Add the potatoes 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.

Bake until tender, tossing every 15 minutes, about 45 minutes to 1 hour.

Meanwhile, brown turkey in a large skillet over medium heat, breaking up while it cooks. When no longer pink add the spices and mix well.

Add the onion, bell pepper, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.

Spray another skillet with nonstick spray, add the eggs, 1/4 teaspoon salt and scramble, cook until just set, about 2 to 3 minutes.

To serve place 3/4 cup turkey and 2/3 cup eggs in each plate or bowl, divide the potatoes and top each with 1 tablespoon of shredded cheese, scallions or cilantro and serve with salsa on the side.

I use regular Salas and egg beaters plus 2 eggs

Delicious! The potatoes come out perfectly crispy and the taco meat and eggs are so yummy! I use egg whites instead for a healthier, lower fat option packed with protein! I’ve already made this 4 times in a month and a half!

Loved this! I didn’t have salsa but it still tasted great without it. I feel like I had a hearty breakfast and well fed even on WW.

So good! My husband and I love having these prepped for the week.

This was super yummy. Takes about an hour to cook up front but after it cooled down I portioned it out into 4 meals. I reheated one in the morning, in our toaster oven, on bake, 375 for about 5 minutes!

Top 9 breakfast bowl recipes from across the web

The most viewed breakfast bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to cook Millet + Gluten Free Gr...

Whole30 Breakfast Meal Prep

Savoury Buckwheat Breakfast Bowl

Cottage Cheese Breakfast Bowl

Southwest Breakfast Skillet

Make Ahead Breakfast Bowls

Easy Cottage Cheese Pizza Bowl Reci...

Meal Prep Breakfast Taco Scramble

Top 9 breakfast bowl recipes from across the web

The most viewed breakfast bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to cook Millet + Gluten Free Gr...

Whole30 Breakfast Meal Prep

Savoury Buckwheat Breakfast Bowl

Cottage Cheese Breakfast Bowl

Southwest Breakfast Skillet

Make Ahead Breakfast Bowls

Easy Cottage Cheese Pizza Bowl Reci...

Meal Prep Breakfast Taco Scramble

The most viewed breakfast bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine