Quinoa & Brown Rice Egg Enchilada Skillet

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Dietary: Gluten-Free, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

Skip straight to brunch with a whole grain, gluten-free and satisfyingly spicy, cheesy Enchilada Skillet!

Prep: 15 min
Total Time: 55 min
Yield: 5 servings


  • 1 3/4 cup water
  • 1 pkg Hodgson Mill Quinoa & Brown Rice - Garlic and Herb
  • 1 can (15-oz) black beans, rinsed
  • 1 cup corn, fresh or frozen kernels
  • 1/2 tsp garlic powder
  • 2 tsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 cups enchilada sauce, store bought or homemade
  • 1 heaping cup colby jack cheese, grated
  • 5 large eggs
  • salt and pepper, to taste
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup green onions, thinly sliced


  • First, prepare Quinoa & Brown Rice: Bring water to a boil in a medium-size saucepot and then add package of quinoa and brown rice. Reduce heat to a simmer, cover and cook 15 minutes or until most all of the liquid is absorbed. Remove the pot from the heat and let stand 5 minutes to absorb.
  • Preheat oven to 375ºF. Prepare a 12-inch oven-proof skillet or a 9x13 pan with nonstick spray.
  • Fluff and stir cooked quinoa & brown rice, then transfer mixture to a large bowl. Mix in black beans, corn, garlic powder, olive oil, and lime juice. Spread mixture into prepared skillet or pan. Evenly pour the enchilada sauce over mixture, and sprinkle cheese evenly on top. Make five small indentations in the top to cradle the eggs for baking. Crack one egg at a time into a small dish and then carefully slide it into the indentation. Repeat for remaining eggs. Season eggs with salt and pepper as desired.
  • Bake in a 375°F oven for 20 to 25 minutes or until the egg whites are completely set, but the yolks are still runny. Serve immediately with freshly diced cilantro and green onions sprinkled on top.