What a way to start the day! You know you're getting a serious shot of protein when you combine eggs and quinoa! Add in some cheese, spinach and spices and you have one delicious breakfast bake!
This Quinoa Egg Bake recipe makes a good yield that will have you set for the whole week. This is sure to be a healthy hit, loaded with protein, iron, calcium, potassium, and coming in at only 250 calories per serving! Can't go wrong with that!
- 1 teaspoon butter or butter substitute
- 1/2 cup uncooked quinoa
- 8 eggs
- 1 1/4 cup nonfat milk
- 1 tablespoon garlic, chopped
- 1 teaspoon thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups packed baby spinach, roughly chopped
- 1 cup finely shredded romano or parmesan cheese
Preheat oven to 350 degrees. Grease an 8-by-8-inch glass or metal baking dish with butter; set aside. Put quinoa into a fine-mesh strainer and rinse under cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa.
Stir in spinach, then pour mixture into prepared dish.
Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.
Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
Set aside to let cool briefly, then slice and serve.