Quinoa and Egg Breakfast Casserole
Recipe type: Breakfast, Brunch, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 8 x 8 casserole dish
  • .5 c uncooked quinoa, rinsed and drained
  • 8 eggs {it would work to use just 7 eggs, or 6 eggs and 4 egg whites, but I do not recommend a higher ratio of egg whites than that}
  • 1.25 c skim milk
  • 1 T minced garlic
  • 1 t chopped thyme, or ½ t dried thyme {I have also added 1 T pesto - experiment with different herbs and flavors!}
  • .5 t pepper
  • 2 c packed baby spinach, roughly chopped {I have also added ½ c chopped raw broccoli, and had there not been a slight preference by the crowd against mushrooms and onions ... sauteed mushrooms and onions probably would have made their way in}
  • shredded, grated, or shaved Parmesan-Reggiano cheese {definitely experiment with other cheeses!}
  1. Preheat oven to 350. Although, there were no numbers on the stove I used the first time I made this (next time I will also tie one hand behind my back), so I think anything from 350-400 would be fine.
  2. Spray an 8" x 8" baking dish with olive oil spray.
  3. In a large bowl, whisk together all ingredients except for the vegetables and cheese.
  4. Stir in the vegetables (don't use the whisk - they will get stuck!), and pour mixture into prepared pan.
  5. Cover the pan tightly with foil, then rock the pan a bit so the quinoa settles toward the bottom.
  6. Bake just until the eggs set - it will look a little puffy, and no liquid should remain on top of the middle of the pan. This should take about 45 minutes.
  7. Remove the foil and sprinkle the top evenly with cheese to your taste. Return the pan to the oven and bake, uncovered, 10 to 15 minutes more, until the cheese is brown and crisp.
  8. As soon as it cools a bit, slice and serve!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2013/08/09/quinoa-casserole/