This Millet Breakfast Skillet Recipe is quick, hearty, and very satisfying. And the crunchy crust is amazing!
This breakfast recipe uses cooked millet to make a satisfying and delicious skillet meal. You can use leftover cooked millet or cook the millet just for this. The instructions for how to cook millet are over here, and they’re also in the recipe below.
What Is a Breakfast Skillet?
To me, a breakfast skillet is anything that’s cooked in a skillet and contains eggs and a lot of carbs. How can that be wrong?
This particular breakfast recipe uses cooked millet. Why is millet in this skillet? Because of how it sounds. “Millet Skillet. Millet Skillet. Millet Skillet.” That literally is how I came up with the idea for this recipe, ha!
But also, it’s because millet gets super-crispy when pan-fried, like in these savory millet pancakes. Just like with the pancakes, when the millet and egg mixture hits a touch of hot oil, a crunchy crust forms. 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.
More Grain-Based Recipes
If you’re like me, you’re always looking for more wholesome recipes like this one. Here are some of my favorite recipes with grain-type ingredients as their base.
- How To Cook Farro
- Special Fried Farro
- Beef and Farro Soup
- Creamy Farro Side Dish
- How To Cook Quinoa
- Cauliflower and Quinoa Bake
- Quinoa Salad Bowl
- Quinoa and Feta Side Dish
Podcast Episode About Making Millet Breakfast Skillet
Listen to me explain briefly about how to make this breakfast skillet, along with some other great tips, by clicking the play button below:
This Millet Breakfast Skillet Recipe is quick, hearty, and very satisfying. And the crunchy crust is amazing! Enjoy! -Christine xo
- 1 cup uncooked millet*
- 1/4 tsp. salt
- 2 eggs, lightly beaten
- 6 Tbsp. milk
- 3 Tbsp. cornstarch
- 3 oz. diced ham
- 1 and 1/2 cups shredded cheddar cheese, divided
- 1 Tbsp. olive oil
- In a medium saucepan combine the uncooked millet with 3 cups cool water and the salt.
- Bring to a boil over high heat. Reduce heat to medium and let simmer uncovered 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, 3/4 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 a knife around edge of the pan**. Cut into wedges and serve.
*If you have millet that is already cooked, use 3 and 1/2 cups of the cooked millet and skip Steps #1 and #2.
**If your skillet is non-stick, use a plastic knife or silicon spatula for this.
This post originally appeared in March 2014. It was revised and republished in September 2018.