The most perfect high protein, veggie filled breakfast bake! Perfect for meal prep or family brunch!
This quinoa and egg breakfast bake is filled with veggies. The broccoli and spinach add fiber and micronutrients of the bake, and they pair perfectly with the cheddar and quinoa!
It’s cozy, comfort food for breakfast while still being a healthy and energizing way to start your day. That’s my kind of meal!
The eggs, quinoa, and cheese all add a great amount of protein to this breakfast, making it filling and satisfying.
Can you really go wrong with broccoli cheddar? It’s forever one of th ebest flavor combos if you ask me!
This is a super simple and nourishing meal to prep for a busy week, or to make for a big brunch at home! This would also be a great meal to make for new parents or a family in need of some stress free meals.
It holds up well in the fridge, reheats well, and is pretty allergen friendly! Lots of wins! It’s gluten free, nut free (depending on the milk you use), and grain free. Yes, quinoa is a seed- not a grain! Not that there is anything wrong with grains. But, for those who choose a grain free lifestyle, you can enjoy this breakfast, too!
You can serve it as is, or load it up with your toppings of choice! A dollop of plain Greek yogurt adds some extra protein and compliments the flavors really well, or some avocado for extra healthy fats. A little hot sauce is essential in my opinion, too 😉
You guys have been asking for more breakfast meal prep recipes, so I hope you love this one as much as I do! Please let me know in the comments below if you make this, and tag me on Instagram so I can see yours 🙂
Enjoy! xo
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Quinoa Veggie Breakfast Bake (gluten free)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast
Description
A high protein, veggie-packed quinoa and egg breakfast bake! Gluten free, grain free, and nut free.
Ingredients
- 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.
Ana
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! ☺️
★★★★★
Tamara
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. 😊
Cecilia
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!
★★★★★
Taylor Newhuis
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?”
★★★★★
Zoë
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!
★★★★★
Ally
Can this casserole be prepped a day or two in advanced? And sit in the fridge until it’s time to bake?
michelle
can you sub something for the cheddar cheese?
Carley
I used vegan cheese (brand: just like) and it worked well!
★★★★★
Mia Zarlengo
This is so helpful to know!! Thank you so much Carley! xo
Lexi
This is a great meal prep recipe!!
★★★★★
SH
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!!
★★★★★