Southwestern Quinoa Egg Bake
Yield 9 pieces
Egg bake gets a protein boost from quinoa—and some spice from cumin and chili powder. Garnish with avocado, plain Greek yogurt or salsa.
For egg bake:
- 1 tbsp + 1 tsp olive oil, butter or buttery spread like I Can't Believe It's Not Butter
- 1 1/2 cups cooked quinoa (warm, or cooled leftovers)
- 1 1/2 cups chopped kale
- 1 cup chopped bell peppers (any color)
- 1/2 cup fresh or frozen corn
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 1/2 jalapeño pepper, chopped (optional)
- 6 eggs
- 1 tbsp milk or unsweetened plain nondairy milk (optional)
- 1 tsp chili powder
- 2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/3 cup cheddar cheese or queso fresco
- Avocado slices
- Chopped green onions
- Plain Greek yogurt
- Salsa and/or hot sauce
- Sprigs of cilantro
- Preheat oven to 350°.
- Grease 8"x8" baking dish with 1 tsp oil, buttery spread or butter. Place quinoa evenly in bottom of dish. Set aside.
- In large skillet, heat/melt remaining 1 tbsp of oil, butter or buttery spread.
- Add onions, garlic and peppers to skillet and saute about 3 minutes, until just tender. Add in kale and cook another 2 to 3 minutes, just until kale starts to wilt. Set mixture aside.
- In a large bowl, whisk eggs, salt and pepper, cumin and chili powder. Add in 1 tbsp milk or nondairy milk if desired.
- Layer cooked vegetables on top of quinoa, then pour egg mixture over the vegetables. Some of the egg mixture will sink, but there should be a relatively even layer on the top.
- If desired, layer cheese on top of egg mixture.
- Bake 30-35 minutes, checking after 20. When cooked through, eggs should be solid.
- Cool 2 to 3 minutes before slicing. Edges will pull back from pan after the bake cools.
- Serve immediately, or package in foil or containers for later. Can be refrigerated up to 5 days.
Recipe by Hello Glow at https://helloglow.co/make-ahead-meal-southwestern-quinoa-egg-bake/