COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

Quinoa & Egg Bake

January 25, 2018

Does anyone else like to eat breakfast as much as I do? Is anyone else absolutely starving when they wake up? If so, make this! It is perfect to impress a big group but also great for a weeks worth of breakfast/lunch food prep. I like to top mine with salsa and my Chimichurri Sauce.

QUINOA & EGG BAKE

Yield: 8 servings               Prep Time: 10 minutes              Cook Time: 40-45 minutes

 INGREDIENTS

1 Tbsp. olive oil

1 medium yellow onion, diced

1 bell pepper, chopped

3-4 garlic cloves, minced

2 cups arugula

12 large eggs

¼ cup whole milk   

4 oz. cream cheese, softened

1 cup cooked quinoa

½ cup shredded mozzarella

3 scallions, diced

¼ cup fresh parsley or cilantro, chopped

1 tsp. kosher salt

½ tsp. cumin

¼ tsp. white pepper

 

DIRECTIONS

Preheat the oven to 350°.

Heat 1 Tbsp. of olive oil in a large saucepan over medium heat.

Add the onions and peppers and cook until translucent, about 4 minutes.

Add the minced garlic and cook for another minute. Add the arugula and sauté until it is wilted.

In a large bowl, whisk together the eggs, milk, cream cheese, salt, cumin and pepper.

Stir in the quinoa, mozzarella, scallions and fresh parsley or cilantro. Mix until well combined.

Pour the egg mixture into a lightly-greased 9x13 glass baking dish.

Bake for 40-45 minutes, until the egg is set and the corners are browned. 

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