Quinoa Breakfast Bake

Ya know what happens to me all the damn time? I make dinner and then no one eats the leftovers! There’s always a container of sauteed peppers or caramelized onions in the fridge that will inevitably get tossed out.

I started to see this as an opportunity – usually in the form of breakfast. Almost everything goes well with eggs! I had a bunch of leftover quinoa, peppers, and onions from dinner earlier in the week and I was sick of my usual breakfast choices. So, I decided to throw everything together into a ramekin with eggs and see what happened. 

The result was this quinoa breakfast bake that came out so well! I was incredibly impressed with how great it tasted.  I was also really glad I made two small dishes, so I can have it for breakfast tomorrow, too! You could also bake this in a muffin tray, but this recipe will only fill 3 or 4 tins, so double or triple as needed.

This is an extra protein packed take on a traditional frittata with the addition of quinoa. Quinoa is a truly amazing and versatile food. I often replace recipes calling for rice with quinoa and have even satisfied a craving for mac and cheese with cheesy quinoa.

In this recipe for Quinoa Breakfast Bake, you can use whatever veggies you like and even change things up with some ground sausage – although, I do recommend turkey or chicken sausage for low cholesterol diets!

The combination of quinoa, eggs, and turkey bacon packs in the protein and the addition of veggies will give you a ton of extra nutrients. This can be made with or without cheese, depending on your taste and/or diet. Gouda is my favorite choice for this quinoa bake, but any shredded cheese will do the trick.