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 complements the dish and combine with cottage cheese (or ricotta) makes for a filling, protein-packed meal.
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.
Try this breakfast casserole as part of this meal prep that you can make in 90 minutes or less.
- Nonstick cooking spray
- 2.5 cups cooked quinoa
- 8 large eggs, lightly beaten
- 3/4 large eggs, lightly beaten
- 4 cups raw spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped basil
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Heat oven to 375° F. Lightly coat 9x12-inch baking dish with spray. Set aside.
Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.