Quinoa and Egg Breakfast Casserole
Try this Quinoa and Egg Breakfast Casserole recipe, or contribute your own.
Try this Quinoa and Egg Breakfast Casserole recipe, or contribute your own.
- .5 c uncooked quinoa rinsed and drained
- 8 eggs {it would work to use just 7 eggs or 6 eggs and 4 egg whites, but i do not recommend a higher ratio of egg whites than that}
- 1.25 c skim milk
- 1 t minced garlic
- 1 t chopped thyme or 1/2 t dried thyme {i have also added 1 t pesto - experiment with different herbs and flavors!}
- .5 t pepper
- 2 c packed baby spinach roughly chopped {i have also added 1/2 c chopped raw broccoli, and had there not been a slight preference by the crowd against mushrooms and onions ... sauteed mushrooms and onions probably would have made their way in}
- shredded grated or shaved parmesan-reggiano cheese {definitely experiment with other cheeses!}
- Carbohydrate 11.3918372353133 g
- Cholesterol 0.765625 mg
- Fat 0.957997676471555 g
- Fiber 1.21974963560329 g
- Protein 3.54680066176795 g
- Saturated Fat 0.151158077206173 g
- Serving Size 1 1 x 8 casserole dish (60g)
- Sodium 26.7026588235425 mg
- Sugar 10.17208759971 g
- Trans Fat 0.0799898860294533 g
- Calories 68 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Spray an 8x8 inch baking dish with olive oil spray.
- In a large bowl, whisk together all ingredients except for the vegetables and cheese.
- Stir in the vegetables (don't use the whisk - they will get stuck!), and pour mixture into prepared pan.
- Cover the pan tightly with foil, then rock the pan a bit so the quinoa settles toward the bottom.
- Bake until the eggs set (about 45 minutes). It will look a little puffy, and no liquid should remain on top of the middle of the pan.
- Remove the foil and sprinkle the top evenly with cheese.
- Return the pan to the oven and bake, uncovered, 10 to 15 minutes more, until the cheese is brown and crisp.
- Let cool slightly, then slice and serve!
Quinoa and Egg Breakfast Casserole: My Go-To Weekday Breakfast
As a working mom with a jam-packed schedule, finding time to prepare a healthy and delicious breakfast can feel like an impossible task. But let me tell you, this Quinoa and Egg Breakfast Casserole is my absolute lifesaver. It's quick to assemble the night before, pops in the oven in the morning, and provides a hearty and nutritious start to my day. Forget those frantic mornings rushing to make something quick and unhealthy, this casserole changes the game!
I discovered this recipe a few months ago while searching for healthy breakfast options that I could prepare ahead of time. Being a busy professional, efficiency is key. I need something that doesn't require a lot of hands-on time in the morning, but also provides sustained energy to power through my day. This casserole does just that. The quinoa provides a fantastic base of protein and fiber, keeping me full and focused, whilst the eggs add a boost of protein. I usually don't eat much for breakfast, but this keeps me feeling full until my lunch break, no matter how hectic my mornings are. The best part is that it is incredibly versatile, allowing for endless customization based on my preferences and what’s already in my fridge. I often find myself changing the vegetables and cheeses depending on what’s on sale or what I already have.
Why This Recipe Works for Busy Women:
- Make-Ahead Convenience: Prepare the casserole the night before, saving you precious time in the morning. Simply pop it in the oven and let it bake while you get ready for work.
- Healthy and Nutritious: Packed with protein, fiber, and essential nutrients, this breakfast provides sustained energy and keeps you feeling full throughout the morning. The quinoa is high in protein and fiber, giving you that extra energy needed to start the day.
- Versatile and Customizable: Easily adapt the recipe to your preferences by adding different vegetables, herbs, or cheeses. You can easily substitute the ingredients you have at home, making it very efficient and practical.
- Delicious and Satisfying: The combination of fluffy eggs, hearty quinoa, and flavorful vegetables creates a breakfast casserole that is both delicious and satisfying. This recipe is great for picky eaters or when you need a recipe to satisfy many preferences at once, like having friends over for brunch.
- Minimal Cleanup: Everything goes into one baking dish, minimizing the amount of dishes to wash, which is always a win for a busy mom. This is a significant time-saver and you can get your morning chores done quickly and efficiently.
This recipe isn't just a breakfast; it's a symbol of reclaiming time and embracing a healthy, delicious start to the day. The feeling of knowing I have a nutritious and fulfilling breakfast ready for me, without sacrificing my precious morning hours, is a game changer.
Beyond its practicality, this casserole also serves as a source of satisfaction. Creating something nourishing and delicious for myself and my family reminds me to prioritize self-care amid the chaos of daily life. It's a small act of self-love that makes a big difference. So, whether you're a busy professional, a stay-at-home mom, or just someone who appreciates a delicious and easy breakfast, give this Quinoa and Egg Breakfast Casserole a try. You won't regret it!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little kick.
- Add some meat: Chopped bacon, sausage, or ham would be a delicious addition.
- Different Greens: Kale, chard, or a mix of greens work well too.
- Cheese Options: Experiment with different cheeses! Feta, cheddar, or even a Mexican blend would be tasty.
- Make it a complete meal: Serve with a side of fresh fruit or a small salad.
This Quinoa and Egg Breakfast Casserole isn’t just a breakfast; it's a testament to finding balance in a busy life, a testament to prioritizing both nutrition and convenience, all while savoring the joy of a delicious and satisfying meal. So, give it a try and let me know what you think!
