Description
A high protein, veggie-packed quinoa and egg breakfast bake! Gluten free, grain free, and nut free.
Ingredients
Scale
- 2 cups low sodium vegetable broth
- 1 cup white quinoa, rinsed (measure before cooking)
- 2 tbsp olive oil
- 1/2 yellow onion, finely diced
- 3 cups broccoli florets, cut into bite-sized pieces
- 2 cups chopped frozen spinach
- 5 eggs
- 1 cup or milk of choice*
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 cups shredded cheddar cheese, divided
Optional Toppings:
- Hot sauce
- Green onion
- Avocado
- Plain Greek yogurt or sour cream
Instructions
- Start by cooking quinoa according to the directions on your package, but use the veggie broth instead of water to cook it. *Be sure to rinse quinoa in a mesh strainer before cooking! Set aside once finished cooking.
- While quinoa is cooking, prep the veggies. Heat a large skillet over medium heat with the olive oil. Stir in the broccoli florets and onion, and allow to cook 7-9 minutes, stirring occasionally, until veggies are soft but broccoli is still bright green. Stir in frozen spinach and allow to cook for 1-2 minutes, until heated through. Set aside to cool.
- Preheat oven to 350°F and grease an 8×8″ square baking dish.
- In a large bowl, whisk the eggs with the milk and all of the seasonings, then whisk in 1 and 1/2 cups of the cheese.
- Stir in the veggies and the cooked quinoa until everything is well combined.
- Pour mixture into the greased baking dish and top with remaining 1/2 cup of cheese. Bake for 30 minutes, or until eggs are set. Broil on high at the end to for 3-5 minutes to brown the cheese (optional). Allow to cool for at least 10 minutes before slicing and serving with toppings of choice!
- Store leftovers in the fridge for up to 5 days.
Notes
*If you are using a dairy free milk, be sure it is plain and unsweetened with no natural flavors added. If flavors are added to the milk, it can change the flavor of the breakfast bake.
just made this to have something for the week and it was absolutely delicious. Served with yogurt, hot sauce and avo on the side. Another great morning recipe! ☺️
★★★★★
Just mare this! Didn’t have a big enough baking dish so I did half the mixture in a smaller dish and half in muffin form. Worked perfectly! Pulled the muffin form half out after 15 minutes. SO tasty. ????
I just made this and it is DELICIOUS. I ate it without toppings and my husband ate it with hot sauce. He said the hot sauce is a must. I’ll try it tomorrow!
★★★★★
I made this recipe at the beginning of the week, and my bf and I are obsessed!! We’ve had a piece for breakfast every day, and it is not only delicious but super filling!! Usually I am ready for a snack or early lunch shortly after breakfast, but this yummy bake keeps me full!! My bf asked today “can you make this every week?”
★★★★★
Great recipe! So tasty and very filling. Impressed how well the leftovers held up!
Only things I would say, I definitely didn’t add all the quinoa would have overflowed haha which was ok! Also, it took every bit of an hr to make not including baking time. It was worth it though! Thanks for a new weekly staple!
★★★★★
Can this casserole be prepped a day or two in advanced? And sit in the fridge until it’s time to bake?
can you sub something for the cheddar cheese?
I used vegan cheese (brand: just like) and it worked well!
★★★★★
This is so helpful to know!! Thank you so much Carley! xo
This is a great meal prep recipe!!
★★★★★
This was so delicious! Will be amazing quick breakfasts for the rest of the week (and was a great dinner tonight!). I eyeballed the veggie measurements and think I did a liiittle too much. When I mixed everything together, it seemed like it needed a little bit more egg (totally my fault!). But, I just cracked a 6th egg in there, and it was perfect. I only have a 9×9 pan, so the extra egg helped fill it out too. Love that this recipe is forgiving and flexible!!
★★★★★
So good! I added chicken breakfast sausage. We used it as meal prep for the week, it heats up well!
★★★★★
Thank you so much for sharing this recipe! As a pregnant woman, I found it difficult to just eat eggs in the morning or eat yogurt with fruit. Especially this week (19 weeks) when my baby’s sensory development is critical right now (at least according to the baby resources). This was so good, so healthy, and hit check on all of the foods perfect for brain development without carbs!!!! I will definitely be meal prepping these for postpartum as well.
Do you have any tips on freezing it outside of the casserole dish as well? How long would you leave this in the freezer for?
I made this meal this afternoon, it looked so good I ended up having it for dinner! My husband is REALLY picky when it comes to eating healthier, and he had two servings!! So easy to make, this will definitely be in my meal rotations for an easy breakfast for my work mornings 🙂
★★★★★
Thank you so much for this sweet review Andrea!! I am so happy you guys enjoyed it 🙂
Mia does it again! So good!! This will definitely be a weekly staple.
★★★★★
You are so sweet! Thank you so much Dani!!