Eggnog Breakfast Porridge

Now eggnog isn’t just for the holidays! Thanks to this recipe, you’ll enjoy the taste of eggnog on mornings all year round. Organic quinoa, red rice, and flaxseed make this a nutritious way to start the day—and the rum extract, banana, and nutmeg will make your taste buds smile all morning long.

5 mins
  • 5min
    Prep time
  • 4min
    Cook time
  • 4


  • 1 package (8.5-ounce) SEEDS OF CHANGE® Quinoa, Brown & Red Rice with Flaxseed
  • 1/2 cup egg substitute 
  • 1/2 cup fat-free half-and-half
  • 2 teaspoons honey
  • 1 tablespoon rum or 1/2 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 1 medium banana, peeled and sliced
  • 1/2 cup vanilla yogurt
  • Grated nutmeg


  1. In 2-quart saucepan, whisk together egg substitute, half-and-half, honey, rum and nutmeg.
  2. Stir in SEEDS OF CHANGE® Quinoa, Brown & Red Rice with Flaxseed.
  3. Heat over medium-low heat about 4 minutes or just until beginning to thicken; remove from heat.
  4. Divide among 4 bowls.
  5. Top with sliced banana, yogurt and a sprinkle of nutmeg.

Servings: 4

Amount per Serving

  • Calories210

  • % Daily Value*

  • Total fat 0g0%

    Saturated fat 0g0%

    Trans fat 0g0%

  • Cholestrol N/AN/A

  • Sodium 220mg 9%

  • Total Carbohydrates 39g 13%

    Dietary Fiber 2g8%

    Sugars 14g

  • Protein 7g

  • Vitamin AN/A

  • Vitamin CN/A

  • CalciumN/A

  • IronN/A