Mediterranean Quinoa Breakfast Bake
This Breakfast casserole is loaded with tons of fresh veggies, feta cheese, olives & quinoa for a healthy protein packed breakfast or even great for dinner.
Servings: 8
Ingredients
- 2 tbsp. olive oil
- ½ large yellow onion chopped
- 1 medium red bell pepper finely diced
- 2 cloves garlic minced
- 1 cup cherry tomatoes chopped
- 5 ounces fresh spinach leaves
- ½ cup kalamata olives
- ½ tsp. each dried oregano & basil
- 3 ounces crumbled feta cheese
- 8 large eggs
- ⅓ cup half & half cream
- 2 tbsp. fresh cilantro chopped
- salt & pepper to taste
- 2 cups cooked quinoa
Instructions
- Preheat oven to 350 degrees and lightly grease 9 X 13 pan with olive oil.
- Cook quinoa according to package directions and set aside.
- Meanwhile saute yellow onion, & red bell pepper in pan over medium high heat with 2 tbsp. olive oil about 2-3 minutes.
- Add fresh rinsed spinach leaves, cherry tomatoes, olives, garlic, oregano, & basil and stir till spinach is wilted down.
- Then stir in cooked quinoa and add salt & pepper to taste.
- Spoon this mixture evenly into casserole pan. Then top with crumbled feta cheese.
- In medium separate bowl add eggs, half & half cream, salt & pepper to taste and whisk together completely.
- Pour egg mixture over casserole & top with chopped cilantro.
- Bake in preheated oven 30 minutes.
- Can serve immediately or cool and store in fridge for later use.
Notes
Optional toppings:
Additional chopped tomatoes, olives, cilantro, feta cheese
Can store covered in fridge for up to 1 week.