Quinoa Egg Bake
Satisfy your craving for a hearty yet wholesome breakfast with this protein-packed Quinoa Egg Bake, a perfect blend of health and flavor! Featuring nutrient-rich quinoa, fluffy eggs, and vibrant veggies like spinach, red bell pepper, and green onions, this dish is elevated with the creamy indulgence of shredded cheddar cheese. Seasoned with garlic powder, salt, and pepper, this easy-to-make bake comes together in just under an hour, making it ideal for meal prep or a weekend brunch centerpiece. Each bite is loaded with nutritious goodness and bold, savory flavors, making it a gluten-free, protein-boosted option that keeps you energized all day long. Whether served warm out of the oven or reheated for a grab-and-go meal, this versatile dish is sure to become a favorite in your healthy recipe rotation.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 6 large eggs
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 2 cups spinach
- 1 medium red bell pepper, diced
- 2 stalks green onions, sliced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with olive oil or non-stick spray.
Rinse the quinoa under cold running water to remove any bitterness, then place it in a medium saucepan with 2 cups of water.
Bring the quinoa to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the grains are tender and the water is absorbed. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
Add the cooked quinoa, shredded cheddar cheese, spinach, diced red bell pepper, and sliced green onions to the egg mixture, and stir until everything is evenly distributed.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set. You can insert a toothpick in the center to check; it should come out clean.
Let the quinoa egg bake cool for 5 minutes before slicing into squares. Serve warm or store in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1249 mg | 416% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.1 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1418 mg | 109% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
