Millet Breakfast Skillet Recipe
This Millet Breakfast Skillet Recipe is quick, hearty and very satisfying. And the crunchy crust is amazing!
Ahhh…leftovers! I love them. Flavors blend and meld overnight and the next day you get an easy delicious meal.
I especially love reinventing leftovers; taking the dinner from one day and turning it into something else the next. My favorite thing to make out of leftovers is soup.
My second favorite thing to make out of leftovers is a breakfast skillet.
What’s a breatkfast skillet? To me it’s anything that is cooked in a skillet and contains eggs and a lot of carbs. How can that be wrong?
This particular breakfast recipe uses millet. Why is millet in this skillet?
Because of how it sounds. “Millet Skillet. Millet Skillet. Millet Skillet.”
But also because millet gets super-crispy when panfried (remember these savory millet pancakes from the other day?).
When the millet and egg mixture hits a touch of hot oil, a crunchy crust forms across the whole skillet. Meanwhile, the inside of the mixture stays soft and smooth, a bit like a polenta or grits cake.
So if you have leftover millet, use it in here for a very satisfying breakfast. If you don’t have leftover millet and want to make this recipe anyhow, never fear. The recipe gives instructions for cooking millet as well.
If you don’t have millet at all, cooked or uncooked, I have an idea” Head over here to enter my Big Box of Grainst to Try Giveaway from Bob’s Red Mill. The winner gets a package of millet and a whole bunch of other interesting grains too.
And now, here’s the hearty, delicious, crunchy Millet Breakfast Skillet Recipe
- 1 cup uncooked millet (or use 3 and ½ cups cooked millet and skip step #1 below)
- ¼ tsp. salt
- 2 eggs, lightly beaten
- 6 Tbsp. milk
- 3 Tbsp. cornstarch
- 3 oz. diced ham
- 1 and ½ cups shredded cheddar cheese, divided
- 1 Tbsp. olive oil
- In a medium saucepan combine the uncooked millet with 3 cups cold water and the salt. Bring to a boil over high heat. Reduce heat to medium and let bubble until tender, stirring occasionally, 15-20 minutes. Drain well.
- Preheat oven to 425F.
- In a large bowl combine the eggs, milk and cornstarch.
- Add the ham, ¾ cup of the cheese and the cooked millet. Stir to combine.
- Heat the olive oil over medium heat in an oven-safe nonstick or well-seasoned 10″ cast iron skillet. Spread the oil to coat the bottom of the pan. Add the millet mixture and spread it out. Press down and smooth it down. Let it cook for 3-4 minutes (this gets the crisping and browning started). Transfer the skillet to the oven. Bake until top looks dry and edges are browned, 15-20 minutes. Sprinkled with remaining cheese and bake for another minute or two, just until cheese is melted.
- Run knife around edge of pan. Cut into wedges and serve.