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