Category Archives: Breakfast & Brunch

Black Forest Smoothie Bowl

30 minutes or less, Breakfast & Brunch, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegetarian

September 13, 2016 by Chef Julie RD

4 Comments

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Imagine the sweet indulgent taste of black forest cake, but a healthier version for breakfast. This Black Forest Smoothie Bowl will feel like an indulgent treat, but healthy for delicious and filling breakfast.
Disclosure: I was not compensated for this post, however I did receive free samples of Kura. All opinions are my own and not influenced in any way.
I will be the first to admit, sometimes these pretty looking bowls end up in a tumbler cup as I am rushing out the door. It’s so important to take the time to sit down and enjoy a breakfast. I personally am trying to be more mindful of that myself.
I know I’ve talked about this before, but enjoying a smoothie bowl vs. a smoothie drink (even with the same exact ingredients) can help practice mindful eating.

Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry.

I never used to be a fan of protein powders, because majority of them have a lot of weird sounding ingredients and additives in them and even have a weird after taste, but now there are more options out there from real food ingredients. I always promote real food first, but sometimes protein powders can be a great supplement to the meal. Key word = supplement. Protein powders alone shouldn’t replace a full meal. Take this smoothie bowl for example, it contains three food groups with a balanced mixture of carbs, fats, and proteins, coming from it’s wholesome ingredients – fruit, almond milk, yogurt, almond butter, and chia seeds. The protein powder is supplementing the meal to add that extra little boost of protein.
I was intrigued about Kura with it’s grass-fed dairy protein and probiotic blend. Again, the protein powder is meant to supplement the meal with adding an additional 14g of New Zealand grass-fed dairy protein, which is proven to have higher levels of omega-3s than grain-fed dairy protein. (source)
Have fun with the toppings and add your favorite healthy options!

Black Forest Smoothie Bowl

Author: Julie @ RDelicious Kitchen
Prep Time: 5 mins
Total Time: 5 mins
Yield: 1

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Ingredients

Scale

1/2 cup frozen cherries
1/2 banana
1/2 cup unsweetened almond milk
1/4 cup Siggi’s black cherry yogurt (or plain/vanilla yogurt)
1 tablespoon chia seeds
1 tablespoon cocoa powder
1 scoop chocolate protein powder (I used Kura)
1 tablespoon almond butter
1 cup ice
(optional toppings) cherries, banana slices, chia seeds, cocoa nibs, almonds, etc.

Instructions

Simply place all ingredients into a blender. Blend until smooth and creamy.
Pour in a bowl and top with desired toppings.

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Gluten Free Zucchini Banana Bread

Baked Goods, Breakfast & Brunch, Dietary, Gluten Free, MAIN DISHES, Make ahead, PREP, Recipes

July 27, 2016 by Chef Julie RD

7 Comments

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Gluten Free Zucchini Banana Bread! This low-sugar bread option is perfect for breakfast or dessert.
One of my friends has been bringing me all kinds of goodies from her garden. I am in garden envy because my green thumb is not doing that well this year. I do have some peppers that are almost ready to be harvested and mint is completely taking over, but I think my zucchini plant is dead – womp!
I don’t always bake gluten free goodies, but I had an opened bag of Bob’s Red Mill gluten free 1-to-1 baking flour. Gluten free baking can be tricky but this 1-to-1 mix makes it extremely easy.

Gluten Free Zucchini Banana Bread – low sugar, low fat – perfect for #breakfast or dessert #glutenfree

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I love zucchini bread and banana bread, so why not mix them together? This is a low-fat, low-sugar quick bread that can be part of a balanced breakfast or enjoyed as dessert. Breakfast suggestion: crumble zucchini banana bread on yogurt with fresh fruit.

Gluten Free Zucchini Banana Bread

Author: Julie @ RDelicious Kitchen
Yield: 12 1x

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Ingredients

Scale

1 3/4 cups gluten free flour (I used Bob’s Red Mill 1-to-1 baking flour)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 medium ripe bananas, mashed
1 tablespoon canola oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 egg whites
1 cup shredded zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
1/3 cup nonfat plain greek yogurt

Instructions

Preheat oven to 375 degrees F. Generously spray inside loaf pan with cooking spray.
Squeeze shredded zucchini of excess water with a paper towel.
In medium bowl combine flour, baking powder, baking soda, and cinnamon. Toss with zucchini until zucchini shreds are evenly coated with the flour mixture.
In another bowl of an electric mixer, add mashed banana, oil, maple syrup, vanilla and eggs; mix until smooth. Add applesauce and yogurt and beat again until well combined. Gently mix in dry ingredients until just combined.
Add to loaf pan. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.

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Breakfast “Ice Cream” Sandwiches

Baked Goods, Breakfast & Brunch, Dietary, Egg Free, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian

July 18, 2016 by Chef Julie RD

15 Comments

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On a hot summer morning, cool down with a this fun new breakfast twist. These raspberry chia Breakfast “Ice Cream” Sandwiches tastes like dessert and will nourish you through the morning!
I was super excited when KIND featured my recipe on their newsletter including my classic green smoothie to pair with their Raspberry Chia Breakfast Bars.

Ice Cream Sandwiches for #breakfast.. It’s #KINDawesome! #siggisambassador @KINDsnacks @SiggisDairy

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If you haven’t noticed, KIND came out with these new breakfast bars. These new bars (the raspberry chia flavor in particular) contain 5 whole grains including: oats, millet, buckwheat, amaranth, and quinoa along with a filling 6 grams of fiber.
It is always important to eat balanced meals. My go-to tip for anyone (myself included) is to enjoy at least 3 food groups per meal (with at least one of them being a fruit or vegetable).
That little tip can go a long way. It will help with portion control because portion sizes will naturally start to shrink in order to include various other food groups on your plate. Plus, it will help reach the minimum recommendation of aiming to consume at least 5 fruits and vegetables a day. More matter!
When I first tried these breakfast bars I usually paired them by dunking them in a yogurt with a side of fruit, so I was inspired by my combo to turn it more into a fun breakfast!
It feels like eating dessert for breakfast!

Breakfast “Ice Cream” Sandwiches

Author: Julie @ RDelicious Kitchen
Prep Time: 5 mins
Total Time: 5 mins
Yield: 4

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Ingredients

Scale

4 packages KIND raspberry chia breakfast bars (contains 2 bars per package)
2 (5.3 oz.) containers plain (or vanilla) yogurt (I used Siggi’s)
1 tablespoon chia seeds
1/4 cup raspberries

Instructions

In a small bowl, gently mash raspberries. Stir in chia seeds. Add yogurt and gently fold in raspberries and chia to make a raspberry swirl.
Open up KIND breakfast bars packages. Scoop about 1/3 cup onto one side of the breakfast bar and spread evenly. Top with the other breakfast bar (not too tight, so filling doesn’t spill out!)
Wrap each breakfast “ice cream” sandwich with plastic wrap and add to a sealed tight container. Place in the freezer for at least 2 hours or overnight.
Unwrap and enjoy a treat in the morning!

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Chocolate Hazelnut Smoothie Bowl

Breakfast & Brunch, Dietary, Drinks & Smoothies, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Vegetarian

May 31, 2016 by Chef Julie RD

6 Comments

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Indulge your tastebuds with this Chocolate Hazelnut Smoothie Bowl. It tastes like dessert, but also a nourishing breakfast!
Swap the straw for a spoon! Smoothie bowls are becoming more and more popular these days. Pinterest is filled with beautiful smoothie bowl creations. My dietitian friends Liz & Janice over at Meal Makeover Moms even made a Smoothie Bowl Coloring Cookbook!
Making a smoothie bowl instead of an on-the-go drink can help practice mindful eating and encourage slower eating. It’s easy to suck down a smoothie in a few big gulps. By enjoying a smoothie bowl with a spoon it can help you slow down, be more aware of what you’re eating and pay attention to whether or not you are actually hungry.
What’s fun about smoothie bowls are the fun toppings you can add. Opt for nutrition powerhouse toppings like fruit, nuts, & seeds. Rather than blending toppings into a smoothie, add them on top smoothie bowl and enjoy their crunch with a spoon rather than through a straw

Chocolate Hazelnut Smoothie Bowl – Tastes like dessert for breakfast!

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Chocolate Hazelnut Smoothie Bowl

Author: Julie @ RDelicious Kitchen
Yield: 1

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Ingredients

Scale

1 small banana, frozen
1 scoop chocolate protein powder
2 tablespoons hazelnut flour/meal (I used Bob’s Red Mill)
1 tablespoon chia seeds
1 cup milk of choice
(optional toppings): banana slices, chia seeds, cocoa nibs

Instructions

Simple add all ingredients into a blender and blend until smooth.
For a thinner consistency, add water. For a thicker consistency, add ice.
Pour into a bowl and add toppings of your choice. Enjoy!

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Avocado (Waffle) Toast

Breakfast & Brunch, Dairy Free, Dietary, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian

February 22, 2016 by Chef Julie RD

12 Comments

Break out of breakfast boredom and try sprucing up your breakfast with this Avocado (Waffle) Toast that will gear you up for the day ahead.

I love breakfast. I love food. I love breakfast food. I was excited to see this month’s Recipe ReDux‘s theme was to “break out of breakfast boredom”. I’ve been cooking up a lot of breakfast recipes here lately, well because I love breakfast!

Upgrade your avocado toast! Have you ever tried using a whole wheat waffle in place of bread? #thereciperedux #rdchat

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I just don’t understand how people skip breakfast in the morning. Come on people, breakfast food is the best! I just love the versatility of breakfast. You can go either sweet or savory and it’s one of the easiest meals where all food groups can perfectly fit.

For me, breakfast is best when it has the perfect balance, both nutritionally and flavor-wise. I like to practice what I preach and aim for at least 3 food groups per meal, one food group being a fruit or vegetable. This avocado (waffle) toast is packed with lean protein, whole grains, healthy fats, and fiber.

But let’s get real, this kind of breakfast is not always on the regular, especially on the mornings where I am running out the door sipping on my coffee in my travel mug on my commute. Don’t worry, I have plenty of other breakfast options that might work too!
Protein Pancakes (these taste delicious reheated too!)
2 minute (microwave) Oatmeal Muffin (single serving!)
Tropical Wild Blueberry Smoothie (perfect for on the go!)
Frozen Single Serve Pumpkin Steel Cut Oatmeal (make ahead recipe!)
Swiss Chard and Mushroom Quiche (make ahead recipe!)
Protein Smoothie (without using protein powder!)
The Best Overnight Oatmeal (make ahead recipe!)

Spruced Up Avocado (Waffle) Toast

Author: Julie @ RDelicious Kitchen
Yield: 1

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Description

Simplicity is sometimes the most delicious! Fuel up with a breakfast that will keep you full an satisfied all morning.

Ingredients

Scale

1 whole wheat frozen waffle
1 slice tomato
1/4 avocado thinly sliced
1 egg
sprinkle of pepper, sea salt, and red pepper flakes

Instructions

Toast waffle according to package directions.
Top with tomato slice and avocado slices.
In a small pan coated with cooking spray, cook egg sunny side up until desired doneness. Add on top of tomato and avocado slices.
Sprinkle with pepper, sea salt, and red pepper flakes.

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Looking for more breakfast ideas? Check out what other Recipe ReDux members created this month too!

Protein Pancakes

Breakfast & Brunch, Dietary, Gluten Free, Quick & Easy, Recipes, Vegetarian

February 8, 2016 by Chef Julie RD

7 Comments

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Pancakes made with whole grains and packed with protein, will keep you full all morning! These pancakes don’t use protein powder to boost up their protein content. Can you guess what secret ingredients add that satisfying boost?

I’ve been making these protein pancakes for a few years now when I get that pancake craving. I never really liked pancakes growing up. (I was a weird kid) I think it was because I never felt satisfied. I always had them as more of a dessert, rather than breakfast.
Just by adding a few wholesome ingredients to a blender and BAM you got yourself a protein-packed pancake batter. How much easier can it get?

What makes the protein content so high? Cottage cheese and egg whites! One serving of these protein pancakes contain 19 grams of protein. The cottage cheese helps thicken the pancake batter for a fluffy pancake.

Do you know the secret ingredient that packs these Protein Pancakes with protein without using protein powder? #rdchat

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These pancakes have been posted way back when I first started blogging. I spruced up the pictures and tweaked the recipe a bit for improvement in both taste and nutrition.

Protein Pancakes

Author: Julie @ RDelicious Kitchen
Yield: 4

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Ingredients

Scale

1 cup rolled oats
1 cup cottage cheese
1 cup egg whites
1/4 cup ground flaxseed
2 tablespoons cinnamon
2 bananas

Instructions

Combine rolled oats, cottage cheese, egg whites, ground flaxseed, cinnamon and banana in a blender to form a thick pancake batter like consistency. Do not over blend.
Cook on a hot non-stick pan sprayed lightly with cooking spray until golden brown.
Flip over until the other side is golden brown.
(Optional) Top with additional banana slices, walnuts, and maple syrup.

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Recipe analysis via Calorie Count

Pumpkin French Toast Roll Ups

Breakfast & Brunch, Dietary, Fall, Holiday, MAIN DISHES, Make ahead, PREP, Recipes, Seasonal, Vegetarian

December 17, 2015 by Chef Julie RD

5 Comments

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Simple ingredient swaps and cooking techniques can make an indulgent recipe transform into a healthy recipe, while still keeping their indulgent flavors. Start with these Pumpkin French Toast Roll Ups.
I hope you aren’t sick of pumpkin yet! I still have quite the stash in my pantry that I’ve been using up.
The other day I was paroozing Pinterest and so many indulgent breakfasts were popping up on my feed. I’m all for a splurge kind of breakfast here or there, but they can be easily lighted up with a few twists and tricks.
Lately, at work that is exactly what I’ve been doing. Clients have been submitting their favorite holiday recipes and I’ve been making healthy suggestions of how to lighten them up.
One recipe I was recently asked to lighten up was a full on dessert for breakfast. It was a stuffed french toast with challah bread stuffed with mascarpone cheese, vanilla frosting, pumpkin, and caramel, then coated with crushed frosted flakes. Holy sugar rush to start the day.
I typically just make little notes to the clients of where they could possibly make substitutions, try a different cooking method, add other ingredients, etc. but that recipe makeover inspired me to create this one.

Simple swaps can turn an indulgent recipe into a healthy recipe, just like these Pumpkin French Toast Roll Ups

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Swapping out challah for whole grains, stuffing with a lower fat, higher fiber and higher protein option for the filling, and keeping a crunch factor of walnuts on top.
I have another batch of this recipe waiting in the freezer to be baked Christmas morning!

Pumpkin French Toast Roll Ups

Author: Julie @ RDelicious Kitchen
Yield: 6

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Ingredients

Scale

1 loaf (about 12 slices) whole wheat bread
1/2 cup whipped cottage cheese (see note)
1/3 cup pure pumpkin puree
1 1/2 tbsp cinnamon, divided
1 tsp nutmeg
3 eggs
(optional toppings) chopped walnuts, syrup

Instructions

Preheat the oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray and set aside until ready to use.
In a small bowl, combine the cottage cheese, pumpkin, 1 tbsp cinnamon, and nutmeg, set aside.
In a small bowl, whisk the eggs together, set aside.
Remove the crust from the slices of bread. Working one at a time, use a rolling pin to flatten bread to about 1/4-inch thickness. Spread a thin layer of the cottage cheese and pumpkin mixture on the piece of the bread, leaving a little room at the edges. Carefully, roll up the bread (not too tight, or the filling will come out.). Repeat with the remaining slices of bread.
Dip french toast roll ups into the egg mixture and line at the bottom of the baking pan. Sprinkle with remaining 1/2 tbsp of cinnamon.
Bake in the oven for 12-14 minutes, until french toast roll ups are golden brown.
Top with maple syrup and chopped walnuts, if using.

Notes

*Don’t have whipped cottage cheese? Simple put small/large curd cottage cheese in a food processor or blender.
*A simple swap for whipped cottage cheese could be ricotta cheese.

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2 Minute (microwave) Oatmeal Muffin + Video!

30 minutes or less, Baked Goods, Breakfast & Brunch, MAIN DISHES, PREP, Quick & Easy, Recipes

December 5, 2015 by Chef Julie RD

12 Comments

Make your morning breakfast a little more fun, by turning a cup of oatmeal into an oatmeal muffin with just adding a few more healthy ingredients and the ease of popping it in the microwave to cook.
There are so many single-serving microwave recipes out there, but many are more on the indulgent side – I’m talking to you, brownie in a mug.
I first learned about this recipe idea from Love Grown Foods, themselves, but I decided to spruce it up a little bit by adding some other healthy ingredients. I thought it would be fun to share a “how-to” video version!
I’ve been wanting to start creating videos for awhile now on the blog, so bare with me as I am still in the learning phases of this venture.

I love this recipe because it serves one. I love muffins, but sometimes I don’t want to make a whole batch especially if I am the only one eating them. Plus it’s a fun healthy twist from a regular oatmeal kind of breakfast.

WATCH how to make an oatmeal muffin in the microwave http://bit.ly/1NAcxE0 #rdchat @LoveGrownFoods @CrazyRichardsPB

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2 Minute (microwave) Oatmeal Muffin

Author: Julie @ RDelicious Kitchen

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Ingredients

Scale

1 single serve Love Grown Oats container
1/2 banana, mashed
1 tbsp peanut butter powder (I used Crazy Richard’s)
2 tbsp egg whites
1 tbsp low fat milk
1/4 cup blueberries
1 tsp ground flaxseed
1 tsp chia seeds
(optional) Toppings: melted peanut butter, blueberries, walnuts, etc.

Instructions

Gently mix in the banana, peanut butter powder, egg whites, low fat milk, blueberries, flaxseed, and chia seeds into the oatmeal container.
Microwave for 2 minutes. (If still a little wet, microwave in 15 second intervals until cooked through.
Invert oatmeal cup on to a plate. Add any additional toppings, if desired. Enjoy!

Notes

recipe adapted from Love Grown Foods.

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Apple Walnut Buckwheat Pancakes

Breakfast & Brunch, Dietary, MAIN DISHES, PREP, Quick & Easy, Vegetarian

September 9, 2015 by Chef Julie RD

22 Comments

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Apple picking season is here and these Apple Walnut Buckwheat Pancakes should definitely be on the menu this weekend.

Before we chat pancakes, let’s talk apples. I know on instagram, I’ve already dove into the pumpkin obsession and I am not even ashamed #basic, but I don’t want to leave apple season in the dust.
However in the technology world, Apple has not been my friend. This past week, my macbook pro charger cord frayed and I was computer-less for a few days until I was able to get to the apple store to get a new one. But then Labor Day weekend rolled around and I wanted to stay “unplugged” to really enjoy a weekend off.

In case you popped over to find a new recipe and didn’t get your fix, with my computer being out of commission these past few days, don’t worry.. the days I wasn’t posting, I was cooking up a storm, so I have a lot of new recipes coming your way!
Any just to keep you in the loop, RDelicious Kitchen is now on Yummly! I added a new button on the bottom of each post where you now can “Yum” my recipes. Yummly is kind of like Pinterest on steroids because when you sign up, you can fill out your taste preferences to include/exclude foods based on what you do or don’t want. When you “yum” a recipe it gets saved to your recipe box. It’s perfect for someone like me who likes to keep my recipes organized, but now virtually.
You can go to Yummly to set up an account for free and start yumming recipes from here or visit my Yummly profile! I’m very new to Yummly and still learning about it, but I hope you’ll join me!

Before you scroll down straight to the recipe, I still need to tell you about these pancakes! I’ve had this Hodgson Mill buckwheat pancakes sitting in my pantry for awhile now. Every weekend, I always had plans to make pancakes, but honestly pancakes are not part of my top breakfast food choices. Okay, okay, before you glare through your computer screen at me, let me explain! I love pancakes, but I always felt that sugar crash after having a pancake breakfast.

But these aren’t your average pancakes. With whole grains, like buckwheat, it packs in plenty of fiber to keep you full and maintain energy levels. Plus, the addition of apples (more fiber!) and walnuts (healthy fats and protein!) makes it a more balanced breakfast.
So, boost up the pancake mix in your pantry with this new twist!

Apple Walnut Buckwheat Pancakes

Author: Julie @ RDelicious Kitchen
Yield: 4

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Ingredients

Scale

3/4 cup Hodgson Mills Buckwheat Pancake Mix
1/3 cup milk
1 egg
1 cup unsweetened applesauce
1/2 cup chopped walnuts
1 apple, peeled and diced
2 tbsp cinnamon
optional: syrup

Instructions

In a large bowl, mix together pancake mix, milk, egg, applesauce, walnuts, diced apples, and cinnamon.
In a large skillet coated with cooking spray over medium heat, scoop about 1/4 cup of batter into the pan for each pancake. Wait until the edges begin to bubble, then flip and cook until pancake is cooked through. Repeat until all batter is used.
Stack the pancakes and top with additional walnuts, apple slices, and syrup if desired. Enjoy!

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Cheesy Millet with Sautéed Vegetables and Fried Egg

Beans & Grains, Breakfast & Brunch, Dairy Free, Dietary, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian

July 28, 2015 by Chef Julie RD

10 Comments

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Enjoy for breakfast, lunch or dinner – This Cheesy Millet Sautéed Vegetables and Fried Egg is great at any meal! With whole grains, vegetables, and protein, this dish will keep you satisfied.

On Thursday, I am heading to Maine for the Cabot Fit for the Beach to Beacon 10k race on Saturday. I’ve never been to Maine before and I am super excited to meet up with some blogger friends and make some new ones! I am still in complete shock that I was selected to be part of the Cabot Fit team.

Am I ready for this race? I’m as ready as I can be. Training didn’t necessarily go according to plan, but race day is a whole other ball game that I thrive on. No training run compares to the race day feeling. The positive vibe all around you with everyone cheering you is the absolute best feeling. I have no race time in mind. This is actually the first 10k distance I will be racing at. I have run 5k’s and three half marathons, but no 10k’s just yet. I’m really excited to see how I will do this weekend!

The team includes:
Anne // fANNEtastic Food
Deanna // Teaspoon of Spice
Whitney // Little Leopard Book
Kita // Pass the Sushi
Kelly // Kelly the Culinarian
Brianne // Cupcakes and Kale Chips
Diane // Cape Fear Nutrition
& Myself!

With Cabot sponsoring this trip, it’s perfect timing to feature this cheesy delicious recipe. I’m obsessed with this recipe creation. Since shooting these photos, I’ve made it an additional 3 times.. not even kidding! It has Cabot cheddar cheese, and a fried egg on top, do you need anything more?

Have you ever had millet? It is a whole grain with comparable nutrition facts to quinoa with a good source of protein and fiber. Plus, millet is often a cheaper whole grain variety. With whole grains, vegetables, and protein, this is a well balanced meal that can keep you full and satisfied for hours.

Eggs are so versatile, and so is this whole meal. It can be enjoyed as a breakfast, lunch, or dinner!
Runny egg for the win! Are you pro runny yolk or go for fully cooked?

Cheesy Millet with Sauteed Vegetables and Fried Egg – perfect for breakfast, lunch, or dinner @cabotcheese #CabotFit #cabotcheeseboard

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Cheesy Millet with Sautéed Vegetables and Fried Egg

Author: Julie @ RDelicious Kitchen
Yield: 4

Print Recipe

Description

Perfect for breakfast, lunch, or dinner! A mix of whole grains, vegetables, and protein will keep you satisfied!

Ingredients

Scale

1 cup millet
2 cups water
3/4 cup of your favorite Cabot cheddar cheese, shredded
2 tbsp olive oil
1 small red onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup mushrooms, sliced
3 cups baby spinach
4 eggs
salt and pepper

Instructions

Bring water to a boil in a medium sized pot. Add millet; cover, reduce heat to low and simmer until water is dissolved, about 20 minutes. Stir in cheddar cheese while hot.
As the millet is cooking, in a large saute pan, heat olive oil over medium heat. Add onion and garlic, saute until onions are translucent. Add peppers and mushrooms, saute for another 2-3 minutes. Add spinach and cook until wilted. Remove vegetables from the pan into a bowl and set aside.
Coat the bottom of the same pan with cooking spray or additional olive oil (if needed). Crack eggs into the pan and cook until edges begin to brown, or until desired doneness.
Layer each plate with cheesy millet, sauteed vegetables, and top with a fried egg. Season with salt and pepper.

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