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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


  • 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)


  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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