This is so good and I’m glad I found another use for my cooked quinoa. It’s a simple dish and a great way to clean out your fridge of all the little bits and pieces that would otherwise go to waste. Baked egg dishes are so easy and versatile and this one is a great example of that. The quinoa adds a pleasing texture and flavor to this and ups the protein and fiber content of this tasty breakfast. I will make these again, and again. Thanks for reading, enjoy!
Quinoa and Veggie Egg Bake – adapted from Edible Perspective
- 5 TBSP cup cooked quinoa
- 1/8t salt
- black pepper
- 1 egg + 1 egg white
- baby spinach, chopped
- 2 pieces roasted portobello caps (*leftover from this)
- 4 grape tomatoes, quartered
- 1 or 2 mini bell peppers, chopped fine
- crumbled feta (optional, but yummy)
Preheat your oven to 400* and lightly butter an 8 ounce ramekin. In a small bowl, whisk your egg and egg white. Mix in quinoa. Stir in salt, pepper, spinach, peppers, mushrooms and tomatoes until just combined. Pour into your ramekin and bake, uncovered for 20 – 25 minutes or until set. Serve with fresh fruit, enjoy!
Oh my gosh. I LOVE the first photo of the bake overflowing!! Glad you enjoyed this recipe. 🙂
Thank you for sharing it! 🙂 It’s so good and a great use for leftover quinoa.
Oh yum, this looks great. The first photo really is fantastic. I need to buy myself some quinoa.
Thank you 🙂
Great idea. I will def try this. I am always on the hunt for new uses of quinoa. Thanks!