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Make Ahead Breakfast Recipe - Quinoa Egg Bake
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4.67 from 3 votes

Southwestern Quinoa Egg Bake

Egg bake gets a protein boost from quinoa—and some spice from cumin and chili powder. Garnish with avocado, plain Greek yogurt or salsa.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Casserole
Cuisine: American
Keyword: quinoa breakfast, vegetarian
Servings: 9 pieces
Calories: 149kcal
Author: Dana Raidt
Cost: $15

Equipment

  • 8"x8" baking dish
  • Skillet
  • Large mixing bowl
  • Spatula

Ingredients

For egg bake:

  • 1 tablespoon + 1 teaspoon 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 tablespoon milk or unsweetened plain nondairy milk optional
  • 1 teaspoon chili powder
  • 2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/3 cup cheddar cheese or queso fresco

For garnish:

  • Avocado slices
  • Chopped green onions
  • Plain Greek yogurt
  • Salsa and/or hot sauce
  • Sprigs of cilantro

Instructions

  • 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 for up to 5 days.

Notes

If you don't do dairy or you’re trying to reduce saturated fats, omit the cheese and you won't even notice with the creaminess of the avocado.  You can also substitute eggs for tofu for an easy vegetarian option.

Nutrition

Calories: 149kcal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 145mg | Potassium: 255mg | Fiber: 2g | Sugar: 1.5g | Calcium: 78mg | Iron: 2mg