Spinach, Tomato, and Quinoa Breakfast Casserole

"Whip up one dish 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."

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 5 Servings

Calories 272 kcal

Author BOD

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)

Instructions

1. Heat oven to 375° F.

2. Lightly coat 9x12-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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

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