Broccoli, Kale & Sun Dried Tomato Quinoa Breakfast Casserole
Ingredients
The base
-
½
teaspoon
coconut oil
-
1
cup
broccoli, chopped
-
1
cup
kale, chopped
-
3
cups
French bread, cubed
-
2
cups
cooked quinoa
-
10
eggs
eggs
-
3
cups
milk of choice
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
The cheeses
-
8
ounces
cheddar, shredded
-
4
ounces
goat cheese, crumbled
The toppings
-
½
cup
sun dried tomatoes, rehydrated
Additional cheese
-
2
ounces
cheddar cheese
-
2
ounces
goat cheese
Instructions
- Preheat the oven to 325°F.
- Heat coconut oil in a skillet over medium heat and cook the chopped onion for 5 minutes.
- Add the chopped broccoli and kale to the skillet and cook until tender, about 8 more minutes.
- Spray a 9 x 13 baking dish with oil and scatter the bread cubes at the bottom.
- Sprinkle with 4 ounces of cheddar cheese, 2 ounces of goat cheese, the cooked vegetables, sun dried tomatoes, and quinoa.
- In a large bowl, whisk together the eggs, milk, salt, and pepper, then pour this mixture over the casserole.
- Cover with plastic wrap and let sit for 30 minutes, or refrigerate overnight and bring to room temperature before baking.
- Sprinkle the remaining cheese on top and bake until set, about 40 to 50 minutes.
- Let the casserole rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
21g
Total carbohydrates
24g
Total protein
18g
Sodium
740mg
Cholesterol
280mg
You might also like