On a recent Sunday, I was getting ready to make breakfast for my family, and perusing what I had in the fridge. Inspired by Ian Whitcomb’s quinoa bites, I wondered if I could get the same results with the brown rice and chicken sausage I had on hand. And I did!
This recipe is so versatile! Use any cooked grain you have available – quinoa, brown rice, etc. – as a base, and throw in eggs and vegetables. You can use spinach, carrots, peppers, tomatoes, onions, cheese and/or herbs to your liking – the variations are endless! Make this at your leisure on the weekend, refrigerate some and freeze the rest. It’s a quick, easy, and nutritious breakfast or snack for your on-the-go family!