Breakfast Quinoa Bake

QuinoaBakeI like having options when it comes to breakfast.  I especially love it when I find something I can make once on Sunday that can carry me through the week so that I’m not hustling around for breakfast in the morning when trying to leave on time for work.

This recipe does exactly that.  One dish made on Sunday, divided and portioned into containers for the week and it reheats well.

Also, the nice thing about this recipe is that it is versatile.  While I chose to make the version below with broccoli and feta cheese, the possibilities are endless.  Chopped up ham and cheddar, spinach and Parmesan, sautéed mushroom with Gruyere and Rosemary…. mouth is watering.

This recipe is adapted from Whole Foods, but my changes are minor.  For those of you who have not tried quinoa, or don’t even know what quinoa is, this is a great starter recipe to try it out.  The quinoa settles to the bottom of the dish to create a nice “crust.”

One of the things I learned is that you should wet/soak the quinoa prior to putting it in the egg mixture for two reasons.

1.  It never hurts to rinse a grain, or in this case, seed, prior to cooking to remove any dirt or sediment.

2.  Wetting the quinoa helps it be heavier and sink to the bottom better.  The first time I tried this, I omitted the soaking/wetting step thinking I knew better.  Well, turns out I did not know better.  This is an important step to complete to ensure the recipe turns out correctly.

Prep comes together quickly.  Bake for about 45 minutes.  I do recommend fresh veggies as opposed to frozen because frozen veggies can release more liquid and turn your egg mixture runny, and hence, takes much longer to bake through.

½ tsp butter
1 cup quinoa (original recipe calls for 1/2 cup, but I like a thicker crust)
8 eggs
1 ¼ cup milk
1 tablespoon chopped garlic
1 tsp garlic
½ tsp salt
½ tsp pepper
2 cups fresh broccoli
1 cup feta cheese


Preheat oven to 350 degrees.  Grease an 8 x 8 metal or glass baking dish with the butter and set aside.

Rinse the quinoa in a fine mesh strainer under cold water.

In a large bowl, whisk together the eggs, thyme, salt, pepper, garlic, milk and rinsed quinoa.  Next stir in the broccoli florets and half of the feta cheese.  Pour entire mixture into pre-greased baking dish.  Jiggle the dish gently side to side to allow the quinoa to settle to the bottom.  Cover with aluminum foil and bake for 45 minutes.  After 45 minutes, the egg should be set.  Remove the foil and add the other half of feta to the top, and back for another 10-15 minutes.

After baking, allow to cool, and serve.


Tell me what you think of this recipe!



  1. cjmcook says:

    This really looks yummy, easy, and healthy. Seems like it would be a healthy way to start the day. Thanks for sharing it!

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