Spinach, Tomato, and Quinoa Breakfast Casserole
Whip up one pan of this veggie-packed egg and quinoa casserole and you’re set for a week’s worth of breakfasts! It makes five servings of hearty, protein-packed meals. Just reheat briefly in a microwave or toaster oven, and go. Quinoa might sound like a surprising choice for a morning meal, but its nutty flavor compliments the rest of the dish and makes it more filling and protein packed. Cottage cheese (or ricotta) gives it even more protein and cheesy goodness.
Use this recipe as a template for other delicious combinations. You can swap the spinach and tomatoes for any other vegetables you like. Try kale and mushrooms, sautéed bell peppers and onions, or asparagus and artichoke hearts. We made this breakfast casserole recipe vegetarian, but it would also taste great with cubes of lean ham, turkey bacon, or chicken breast.
Total Time: 40 min. Prep Time: 15 min. Cooking Time: 25 min. Yield: 5 servings
Ingredients: Nonstick cooking spray 2½ cups cooked quinoa 8 large eggs, lightly beaten ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta) 4 cups raw spinach 1 cup cherry tomatoes, halved ½ cup finely chopped basil Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Preparation: 1. Heat oven to 375° F. 2. Lightly coat 9×12-inch baking dish with spray. Set aside. 3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired. 4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.