Quinoa Breakfast Bake

Why You’ll Love This Recipe

• Protein-Rich: Quinoa and eggs provide a great source of complete protein.

• Balanced Meal: Combines grains, veggies, and dairy for a satisfying dish.

• Make-Ahead Friendly: Prepare in advance and bake when needed.

• Versatile: Easily customize with your favorite vegetables, herbs, and cheeses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cooked quinoa

• 6 large eggs

• 1/2 cup milk (dairy or plant-based)

• 1 cup chopped spinach or kale

• 1/2 cup diced bell peppers

• 1/2 cup diced onion

• 1 cup shredded cheese (cheddar, mozzarella, or feta)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• Salt and pepper to taste

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.

2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until softened, about 5 minutes. Add spinach and cook until wilted. Remove from heat.

3. Prepare Egg Mixture: In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.

4. Combine Ingredients: Add cooked quinoa, sautéed vegetables, and half of the shredded cheese to the egg mixture. Stir until well combined.

5. Assemble Bake: Pour the mixture into the prepared baking dish. Sprinkle remaining cheese on top.

6. Bake: Bake for 30-35 minutes, or until the casserole is set and the top is lightly golden.

7. Cool and Serve: Let cool for a few minutes before slicing and serving.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 35 minutes

• Total Time: 50 minutes

Variations

• Add Meat: Include cooked sausage, bacon, or ham.

• Different Veggies: Add mushrooms, zucchini, or tomatoes.

• Spice It Up: Add red pepper flakes, paprika, or fresh herbs like basil or thyme.

• Vegan Option: Use a tofu scramble base and dairy-free cheese alternatives.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in portions for up to 2 months; thaw overnight before reheating.

• Reheating: Warm in the oven or microwave until heated through.

FAQs

Can I use uncooked quinoa?

No, quinoa should be cooked and cooled before adding to the bake.

Can I prepare this the night before?

Yes, assemble the bake and refrigerate overnight before baking.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free.

Can I make this dairy-free?

Use plant-based milk and dairy-free cheese substitutes.

How do I prevent the bake from drying out?

Don’t overbake and ensure enough liquid in the egg mixture.

Can I add nuts or seeds?

Yes, sprinkle them on top for added crunch.

What kind of cheese works best?

Cheddar, mozzarella, and feta all work well.

Can I make this in muffin tins?

Yes, bake in muffin tins for individual servings, reducing baking time.

How long does it keep?

Up to 4 days refrigerated.

Is this recipe suitable for meal prep?

Yes, it’s ideal for making ahead and reheating.

Conclusion

Quinoa Breakfast Bake is a wholesome and flexible dish that combines nutrient-rich ingredients for a satisfying morning meal. Easy to prepare and customizable, it’s perfect for family breakfasts, meal prepping, or impressing guests with a healthy and tasty breakfast casserole.