Spinach Sausage Quinoa Breakfast Casserole
Ingredients
The base
-
16
large
eggs
-
1
cup
unsweetened almond milk
-
1 ½
teaspoons
salt
-
½
teaspoon
fresh ground black pepper
-
1
large
onion, chopped fine
The protein
-
8
ounces
breakfast sausage
-
2
cups
cooked quinoa
The vegetables
-
10
ounces
frozen spinach, thawed and squeezed dry
The cheese
-
4
ounces
cheddar cheese
-
2
ounces
parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine eggs, milk, salt, and pepper, whisking together and setting aside.
- If using tofu, blend tofu, milk, salt, and pepper until smooth.
- Spray a large oven-safe pan with olive oil and cook the onion for 10 to 12 minutes until tender.
- Add the sausage to the onion and cook until heated through, then remove from heat.
- Stir the onion mixture with cooked quinoa and spinach.
- Pour the egg or tofu mixture over the quinoa mixture and top with cheeses.
- Bake for 45 to 50 minutes and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
397
Total fat
27g
Total carbohydrates
5g
Total protein
30g
Sodium
766mg
Cholesterol
523mg
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