Time to change up breakfast with this Spinach, Tomato, and Quinoa Breakfast Casserole! Loaded with veggies, protein-packed, and delicious, it’s a perfect make-ahead meal for busy mornings.
Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 5 servings
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)
Preparation:
1. Heat oven to 375° F.
2. Lightly coat 9×12-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.
Nutrition Info:
Calories: 272
Total Fat: 12 grams
Carbohydrates: 24 grams
Protein: 18 grams
***Source: The Team Beachbody Blog. Photo by Kirsten Morningstar.***
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- Nonstick cooking spray
- 2 1/2 cups cooked quinoa
- 8 large eggs lightly beaten
- 3/4 cup reduced fat cottage cheese (or part-skim ricotta)
- 4 cups raw spinach
- 1 cup cherry tomato halves
- 1/2 cup finely chopped basil
- Himalayan salt & black pepper to taste (optional)
Ingredients
|
|
- 1. Heat oven to 375° F.
- 2. Lightly coat 9×12-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.
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