Tomato, Spinach and Quinoa Breakfast Casserole
We tried this one out a few weeks back, and absolutely loved it. Great for a Sunday brunch or for breakfast meal prep for the week. Check it out…
Total Time: 40 min. Prep Time: 15 min. Cooking Time: 25 min. 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.