Breakfast isn’t my favorite meal of the day.
Mainly because I have too many ideas of what I want for the rest of my meals, and I feel like breakfast is a little more limited. Lately I’ve been trying to make things that are a little different in order to spruce up my morning. That’s where the Quinoa Egg Bake comes in. I did find this recipe on PopSugar, but I changed it enough to where it actually has an entirely different flavor. It’s not that I wasn’t willing to try it the way PopSugar had it, but I didn’t have all of the items at my house and going to the store wasn’t on my to-do list! Either way, this dish is a great way to fit in protein, especially if you’re not a meat lover. All in all, I think it’s a really nice addition to the breakfast lineup.
- 1/2 cup uncooked quinoa
- 8 eggs
- 1 1/4 cup skim milk
- 1 tablespoon minced or chopped garlic
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 2 cups baby spinach, or similar (I used a blend. You probably should chop it, but I didn’t.)
- 1 cup shredded parmesan
Turn the oven on to 350 and line a 9×9 pan with Pam or butter. Put the quinoa in a strainer – the finer the better – and rinse until the water runs clear. In a bowl, whisk together the eggs, milk, garlic, basil, pepper, and quinoa. Once chopped, stir in the spinach or spinach blend. Pour the mixture into the dish. Cover the dish with foil and gently move the dish side to side in an attempt to allow the quinoa to settle on the bottom. I’m impatient, so I only did this step about three times. Bake for 45 minutes. Take the dish out, layer the parmesan and put back in the oven for 10-15 minutes. Let cool and serve!