Quinoa Breakfast Casserole with Spinach & Feta

Name: Quinoa Breakfast Casserole with Spinach & Feta
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 600 g Quinoa (cooked); 200 g spinach; 150 g feta cheese; 8 pcs eggs; 200 ml milk; 150 g onion; 15 g garlic; 30 ml olive oil; 5 g salt; 2 g pepper; 1 g nutmeg

A healthy and flavorful gluten-free breakfast casserole featuring quinoa, spinach, feta cheese, and eggs. Perfect for a make-ahead breakfast that's packed with nutrients.

Total: 1 h 10 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 22 g
Fat: 21 g
Carbs: 27 g

Ingredients

for 4 servings

Quinoa (cooked)600 g
spinach200 g
feta cheese150 g
eggs8 pcs
milk200 ml
onion150 g
garlic15 g
olive oil30 ml
salt5 g
pepper2 g
nutmeg1 g

Method

6 steps

Preheat oven to 180C.
Heat olive oil in a pan, sauté chopped onion and minced garlic until soft.
Add spinach to the pan and cook until wilted, then drain excess liquid.
In a large bowl, whisk eggs with milk, salt, pepper, and nutmeg.
Stir in the cooked quinoa, sautéed spinach mixture, and crumbled feta cheese.
Pour the mixture into a greased baking dish and bake for 45 minutes until set.