Breakfast Dishes

These recipes are not only packed with flavor and texture but also offer a boost of nutrients from the microgreens.

1. Microgreen Omelette
Ingredients
  • 3 large eggs
  • Salt and pepper, to taste
  • 1 tbsp olive oil or butter
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 1/2 cup mixed microgreens (e.g., broccoli, radish, sunflower)
  • 1/4 cup shredded cheddar cheese
Instructions:
  • In a small bowl, whisk the eggs with salt and pepper.
  • Heat the olive oil or butter in a non-stick skillet over medium heat. Add the bell pepper and onion, and cook until softened, about 3-4 minutes.
  • Pour the whisked eggs into the skillet, swirling to evenly distribute. Cook until the edges begin to set, then sprinkle the microgreens and cheddar cheese over half of the omelette.
  • Fold the other half of the omelette over the filling and cook for another 2-3 minutes, until fully set. Slide onto a plate and serve.
2. Microgreen Avocado Toast
Ingredients
  • In a small bowl, mash the avocado with a fork and season with salt and pepper.
  • Spread the mashed avocado evenly onto the toasted bread slices. Top with microgreens and crumbled feta cheese.
  • If desired, sprinkle with red pepper flakes for added heat. Serve and enjoy.
Instructions:
  • In a large bowl, combine cabbage, microgreens, carrots, red bell pepper, green onions, and cilantro.
  • In a separate small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, and red pepper flakes.
  • Pour the dressing over the slaw and toss well to combine. Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Toss again before serving.
3. Microgreen Breakfast Burritos
Ingredients
  • 4 large eggs
  • Salt and pepper, to taste
  • 1 tbsp olive oil or butter
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup mixed microgreens (e.g., mustard, radish, sunflower)
  • 1/4 cup shredded cheddar or pepper jack cheese
  • 2 large whole-grain tortillas or wraps
  • Optional: salsa, for serving
Instructions:
  • In a small bowl, whisk the eggs with salt and pepper.
  • Heat the olive oil or butter in a non-stick skillet over medium heat. Add the bell pepper and onion, and cook until softened, about 3-4 minutes.
  • Stir in the black beans and cook for an additional 2 minutes. Pour the whisked eggs into the skillet, stirring gently to scramble.
  • Once the eggs are cooked, stir in the microgreens and shredded cheese until the cheese is melted.
  • Divide the egg mixture evenly between the two tortillas, and roll them up tightly, tucking in the sides as you go.
  • Serve the burritos with salsa on the side, if desired.
4. Microgreen Breakfast Quinoa Bowl
Ingredients
  • 1 cup cooked quinoa
  • 1/2 cup mixed microgreens (e.g., kale, spinach, chard)
  • 1/4 cup chopped walnuts or almonds
  • 1/4 cup dried cranberries or raisins
  • 1/2 cup unsweetened almond milk
  • 1 tbsp honey or agave syrup
  • 1/2 tsp cinnamon
Instructions:
  • In a bowl, combine the cooked quinoa, microgreens, nuts, and dried fruit.
  • Pour the almond milk over the quinoa mixture and stir to combine. Drizzle with honey or agave syrup and sprinkle with cinnamon.
  • 3. Serve the quinoa bowl warm or chilled, depending on your preference.
5. Microgreen Breakfast Hash
Ingredients
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1/2 cup mixed microgreens (e.g., mustard, radish, sunflower)
  • 4 large eggs
  • Salt and pepper, to taste
  • 2 tbsp olive oil
Instructions:
  • Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato, bell pepper, and onion, and cook for 10-12 minutes, stirring occasionally, until the sweet potato is tender and lightly browned.
  • Stir in the microgreens and cook for an additional 2 minutes.
  • Crack the eggs over the top of the hash, and season with salt and pepper to taste. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
  • Serve the breakfast hash hot, straight from the skillet.
6. Microgreen Berry Parfait
Ingredients
  • 1 cup mixed microgreens (e.g., kale, spinach, arugula)
  • 1 cup plain Greek yogurt
  • 1/2 cup mixed berries (e.g., strawberries, blueberries, raspberries)
  • 1/4 cup granola
  • 1 tbsp honey or agave syrup
Instructions:
  • In a small bowl, mix together the yogurt and honey or agave syrup.
  • In a separate bowl, combine the microgreens and mixed berries.
  • In a glass or parfait dish, layer the yogurt mixture, microgreens and berry mixture, and granola.
  • Repeat the layers until you reach the top of the glass or dish.
  • Serve the parfait immediately, or refrigerate until ready to eat.
7. Microgreen Frittata
Ingredients
  • 8 large eggs
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup mixed microgreens (e.g., kale, spinach, chard)
  • 1/2 onion, chopped
  • 1 tbsp olive oil
Instructions:
  • Preheat the oven to 375°F (190°C).
  • In a large bowl, whisk together the eggs, salt, pepper, and Parmesan cheese.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the onion and cook for 3-4 minutes, until softened.
  • Add the microgreens to the skillet and cook for an additional 2-3 minutes, until wilted.
  • Pour the egg mixture over the microgreens and onion, and cook for 5-6 minutes, or until the edges are set.
  • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and lightly browned.
  • Serve the frittata hot or cold, sliced into wedges.
8. Microgreen Breakfast Tacos
Ingredients
  • 4 large eggs
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/2 cup mixed microgreens (e.g., mustard, radish, sunflower)
  • 4 small whole-grain tortillas or wraps
  • 1/4 cup crumbled feta cheese
  • Optional: salsa, for serving
Instructions:

1. In a small bowl, whisk the eggs with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the whisked eggs and cook until scrambled and fully cooked, about 3-4 minutes.
3. Stir in the microgreens and cook for an additional 2 minutes, until wilted.
4. Divide the egg and microgreen mixture between the tortillas, and top each with crumbled feta cheese.
5. Serve the breakfast tacos with salsa on the side, if desired.

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