Eggnog Breakfast Porridge recipe

Eggnog Breakfast Porridge

Now eggnog isn’t just for the holidays! Thanks to this recipe, you’ll enjoy the taste of eggnog on mornings all year round. Organic quinoa, red rice and flaxseed make this a nutritious way to start the day—and the rum extract, banana, and nutmeg will make your taste buds smile all morning long.

Prep Time

5 min

Cook Time

4 min




  • 1 package (8.5-ounce) SEEDS OF CHANGE™ Organic Quinoa, Brown Red Rice with Flaxseed
  • 1 tbsp. rum or 1/2 tsp. rum extract
  • 1 medium banana, peeled and sliced
  • Grated nutmeg
  • 1/2 cup egg substitute
  • 1/2 cup fat-free half-and-half
  • 2 tsps. honey
  • 1/8 tsp. ground nutmeg
  • 1/2 cup vanilla yogurt


  1. In 2-quart saucepan, whisk together egg substitute, half-and-half, honey, rum and nutmeg.
  2. Stir in SEEDS OF CHANGE™ Organic Quinoa, Brown & Red Rice with Flaxseed.
  3. Heat over medium-low heat about 4 minutes or just until beginning to thicken; remove from heat.
  4. Divide among 4 bowls.
  5. Top with sliced banana, yogurt and a sprinkle of nutmeg.

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Nutrition Info
Servings 4
Calories (per serving) 210
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Fat % DV 0%
Saturated Fat % DV 0%
Trans Fat % DV 0%
Cholesterol N/A
Cholesterol % DV N/A
Sodium 220mg
Sodium % DV 9%
Total Carbohydrate 39%
Dietary Fiber 2g
Sugars 14g
Total Carbohydrates % DV 13%
Dietary Fiber % DV 8%
Protein 7g