RECIPE
Eggnog breakfast porridge
COOK TIME
4 min
PREP TIME
5 min
MAKES
4 servings
Eggnog isn’t just for the holidays! With this recipe, you’ll enjoy the taste of eggnog 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.
INGREDIENTS
- 1 package of SEEDS OF CHANGE™ Organic Quinoa, Brown, & Red Rice with Flaxseed
- 1 Tbsp. rum or 1/2 tsp. rum extract
- 1 large organic banana
- 1/2 cup egg substitute
- 1/2 cup half and half
- Nutmeg, grated
- 2 tsp. honey
- 1/2 cup vanilla yogurt
DIRECTIONS
-
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.
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5. Top with sliced banana, yogurt and a sprinkle of nutmeg.
NUTRITION INFO
| Column 1 | Column 2 |
|---|---|
| Servings | 4 |
| Calories (per serving) | 230 |
| Total Fat | 6g |
| Saturated Fat | 2.5g |
| Trans Fat | 0g |
| Total Fat % DV | 8% |
| Saturated Fat % DV | 13% |
| Trans Fat % DV | 0% |
| Cholesterol | 151mg |
| Cholesterol % DV | 5% |
| Sodium | 210mg |
| Sodium % DV | 9% |
| Total Carbohydrate | 36g |
| Dietary Fiber | 1g |
| Sugars | 13g |
| Total Carbohydrates % DV | 13% |
| Dietary Fiber % DV | 4% |
| Protein | 9g |
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