Cook the Story

Millet Breakfast Skillet Recipe

This Millet Breakfast Skillet Recipe is quick, hearty and very satisfying. And the crunchy crust is amazing!

Millet Breakfast Skillet Recipe

Let me help you spend less time in the kitchen and more time at the table with family and friends. I’d be delighted to send you a weekly email with tips and tricks to get you out of the kitchen and into the fun. Subscribe here:

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.

Millet Breakfast Skillet Recipe

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

Millet Breakfast Skillet Recipe

Millet Breakfast Skillet Recipe
Prep time
Cook time
Total time
This breakfast skillet is an easy use for leftover millet. The millet forms a very crunchy crust on the outside but stays soft in the middle. It's a hearty and delicious breakfast any day.
Recipe type: breakfast
Serves: 4-6
  • 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
  1. 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.
  2. Preheat oven to 425F.
  3. In a large bowl combine the eggs, milk and cornstarch.
  4. Add the ham, ¾ cup of the cheese and the cooked millet. Stir to combine.
  5. 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.
  6. Run knife around edge of pan. Cut into wedges and serve.

Do you love breakfast? I do!
Click here for my collection of breakfast recipes

Do you think your family would love this millet skillet? Head over to the Cook the Story Facebook Page and let me know. Or scroll down to leave a comment here.

Disclosure: Bob’s Red Mill supplied the box of grains for the giveaway mentioned above and also gave me a box of grains just like it. I was not compensated in any other way. All opinions are my own.

Millet Breakfast Skillet Recipe

5 Responses to “Millet Breakfast Skillet Recipe”
  1. Nathalie says:

    Do i have to put cornstarch in it ? Thanks!

  2. Chris says:

    That is a great dish! I have to bookmark it for my leftover millet.
    This post would also fit perfectly well for the No Waste Food Challenge that is running this month on my blog. So if you like joining such things …
    Chris recently posted: No Waste Food Challenge March

Check out what others are saying...
  1. […] Maybe they won’t like the millet in this side dish salad. But maybe they’ll like it next time when they try it in this Millet Breakfast Skillet. […]

Leave A Comment

Rate this recipe:  

CommentLuv badge

Almost as good as ordering in! Get all the Cook the Story tastiness and fun giveaways delivered right to your inbox.

Thanks for hanging out here with me!

© 2010-2013 Christine Pittman. All Rights Reserved;

Design by Ordeau & Carla Labrosse pr + sm