Teff Breakfast Stacks
Updated Feb 15, 2021, Published Jan 19, 2015
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Teff Breakfast Stacks
Ingredients
- 1 ounce sundried tomatoes
- Olive oil cooking spray
- ¼ cup thinly sliced scallions
- ½ cup teff
- 2 cups water
- ½ teaspoon salt, divided use
- ½ cup chopped yellow onion
- 1 8-ounce package sliced baby Portobello mushrooms
- 1 medium red bell pepper, seeded and diced
- Freshly ground black pepper, to taste
- 5 ounces baby spinach
- 4 large eggs, poached or fried
- 2 ounces crumbled goat cheese
Instructions
- Line an 8- or 9-inch square baking dish with aluminum foil. Place the tomatoes in a small bowl and cover with hot water. Let soak while preparing the teff.
- Spray a medium saucepan with olive oil spray and place over medium heat. Sauté the scallions for about 3 minutes, until softened. Add the teff and water. Increase the heat to high and bring to a boil. Cover, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until the liquid is absorbed and the mixture resembles a thick porridge. Drain and chop the sundried tomatoes. Stir them into the teff mixture along with ¼ teaspoon salt. Pour the cooked teff into the baking dish and spread it into an even layer. Refrigerate for several hours or overnight.
Nutrition
Calories: 234kcalCarbohydrates: 27gProtein: 14gFat: 8gSaturated Fat: 3gCholesterol: 170mgSodium: 462mgPotassium: 713mgFiber: 4gSugar: 5gVitamin A: 4765IUVitamin C: 53.4mgCalcium: 144mgIron: 4.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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