Go Back
+ servings
Mediterranean Quinoa Breakfast Casserole
Print Recipe
5 from 5 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: Mediterranean
Servings: 8
Author: Stephanie


  • 2 tbsp. olive oil
  • 1/2 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
  • 1/2 cup kalamata olives
  • 1/2 tsp. each dried oregano & basil
  • 3 ounces crumbled feta cheese
  • 8 large eggs
  • 1/3 cup half & half cream
  • 2 tbsp. fresh cilantro chopped
  • salt & pepper to taste
  • 2 cups cooked quinoa


  • 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.


Optional toppings:
Additional chopped tomatoes, olives, cilantro, feta cheese
Can store covered in fridge for up to 1 week.