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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.

5m
Prep Time
5m
Total Time
4
Servings
INGREDIENTS
  • 1/2 cup egg substitute
  • 1/2 cup fat-free half-and-half
  • 2 teaspoons honey
  • 1 tablespoon rum or 1/2 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 1 package SEEDS OF CHANGE®
  • 1 medium banana, peeled and sliced
  • 1/2 cup vanilla yogurt
  • Grated nutmeg
DIRECTIONS
  1. In 2-quart saucepan, whisk together egg substitute, half-and-half, honey, rum and nutmeg.

  2. Stir in SEEDS OF CHANGE® 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.

NUTRITIONAL INFORMATION
Calories
210
Total Fat
0
Saturated Fat
0
Trans Fat
0
Sodium
220mg / 9%
Carbohydrates
39g / 13%
Dietary Fiber
2g / 8%
Sugars
14g
Protein
7g