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This super easy Breakfast Quinoa Spinach Egg and Cheese Casserole is quick and easy to put together and can be made ahead for breakfast during the week. The quinoa gives it a rich, nutty flavor plus adds to the protein content.
How to make Breakfast Quinoa Spinach Egg and Cheese Casserole
To put together this casserole, spray an 8 x 8 pan with non-stick spray. Next, add your cooked quinoa in an even layer. In a separate bowl, combine your eggs, milk, salt and pepper and whisk until combined well. Then, top the quinoa with the chopped spinach and shredded cheese then pour the egg mixture on top.
Finally, bake casserole at 350 degrees for about 30-40 minutes or until the eggs are set and the cheese becomes golden brown. Eat immediately or allow to cool and store in the refrigerator until ready to eat. Serve and enjoy!
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For more breakfast recipes like this visit here! Also, check out our Vegetable Egg Casserole with Zucchini and Roasted Red Peppers, Homemade Pop Tarts, Orange Cranberry White Chocolate Biscotti, Peanut Butter Chocolate Chip Banana Bread, Bacon and Cheese Quiche, Buttermilk Biscuits, Pumpkin Pie Energy Bites, Very Berry Blueberry Muffins, Pumpkin Pancakes, Peanut Butter Chocolate Protein Bites, Sausage Egg Casserole, Sour Cream Coffee Cake and Chocolate Covered Strawberry Protein Smoothie.
Breakfast Quinoa Spinach Egg and Cheese Casserole
Egg Casserole filled with quinoa, spinach and cheese.
Ingredients
- 2 cups cooked quinoa
- 8 eggs
- 1/2 cup milk
- 1 tsp salt
- 1 tsp pepper
- 1 handful spinach, chopped
- 1/2 cup shredded cheese, any kind
Instructions
- Preheat oven to 350 degrees.
- Grease an 8 x 8 pan with non-stick spray.
- Add cooked quinoa to pan.
- In a separate bowl, combine eggs, milk, salt and pepper. Stir until combined well.
- Layer spinach and cheese over quinoa.
- Pour eggs over cheese.
- Bake at 350 degrees for 30-40 minutes or until eggs are set and cheese begins to get golden brown.
- Serve immediately or store in the refrigerator after cooling. Enjoy!
Notes
Casserole is perfect for breakfast during the week and is good hot or cold!
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Nutrition Information:
Yield: 4 Serving Size: 1/4 panAmount Per Serving: Calories: 332Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 388mgSodium: 848mgCarbohydrates: 23gFiber: 3gSugar: 1gProtein: 21g
This recipe was originally published on February 14, 2019 and updated on December 1, 2021.