Quinoa & spinach for breakfast? Yes! Bake this healthy breakfast casserole & enjoy any time of day!
Spinach Tomato & Quinoa Breakfast Casserole
- 2 1/2 cups cooked quinoa
- 8 8 large eggs lightly beaten
- 3/4 cup reduced fat cottage cheese
- 4 cup 4 cups spinach
- 1/2 cup ½finely chopped basil
- Sea salt & black pepper to taste, or Himalayan
- 1 cup cherry tomatoes halved
- Preheat oven to 375°
- Lightly coat 9” x 12” baking dish with cooking spray. Set aside.
- Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl. Mix well. Season with salt & pepper.
- Pour quinoa mixture into baking dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve