Recipe Love: Yummy Quinoa Breakfast Casserole
I’ve been a lover of quiches my whole life, and while I’ll enjoy a decadent slice with buttery and flaky crust from time to time, I feel this casserole is a great way to get in the good too! Try it out and lemme know what you think! It’s a great breakfast option, or you can add veggies or a side salad to have for lunch.
Time: about 40 minutes
INGREDIENTS
Nonstick cooking spray
2 1⁄2 cups cooked quinoa
8 large eggs, lightly beaten
3⁄4 cup reduced-fat (2%) cottage cheese (or part-skim ricotta or greek yogurt)
4 cups raw spinach, chopped
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced (about 4 baby Bella mushrooms)
1⁄2 cup finely chopped basil (or ¼ cup pesto already made)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
DIRECTIONS
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.
