Quinoa and Egg Breakfast Casserole Recipe

Quinoa and Egg Breakfast Casserole Recipe

Let’s be honest — mornings are hard, and cooking shouldn’t feel like cardio. This Quinoa and Egg Breakfast Casserole saves your sanity and your schedule. It’s protein-packed, fluffy, and secretly healthy while tasting like brunch royalty. Quinoa brings the crunch, vegan “eggs” add the fluff, and veggies make you feel responsible. You’ll bake it once and eat like a wellness influencer all week — minus the overpriced smoothie. It’s wholesome, comforting, and ready before your coffee kicks in. So grab your spatula, sass, and baking dish — breakfast just leveled up, queen-style.

Quinoa and Egg Breakfast Casserole Recipe
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Quinoa and Egg Breakfast Casserole Recipe

A high-protein vegan breakfast casserole made with fluffy quinoa, chickpea “eggs,” and colorful veggies — wholesome, hearty, and perfect for busy mornings.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 295

Ingredients
  

  • Cooked quinoa – 2 cups
  • Chickpea flour – ¾ cup
  • Unsweetened almond milk – 1½ cups
  • Olive oil – 1 tbsp
  • Onion chopped – 1 medium
  • Bell pepper chopped – 1 cup
  • Spinach chopped – 1½ cups
  • Garlic minced – 2 cloves
  • Nutritional yeast – 2 tbsp
  • Black salt kala namak – ¼ tsp
  • Pepper – ¼ tsp
  • Salt – to taste
  • Turmeric – ¼ tsp
  • Vegan cheese optional – ½ cup

Method
 

  1. Preheat oven to 190°C (375°F). Grease your baking dish like you mean business.
  2. In a frying pan, heat olive oil and sauté onion, garlic, and bell pepper until soft and fragrant.
  3. Add spinach and cook until wilted — the glow-up moment of the recipe.
  4. In a bowl, whisk chickpea flour, almond milk, nutritional yeast, black salt, turmeric, pepper, and salt until smooth.
  5. Add cooked quinoa and sautéed veggies into the mixture. Stir everything until beautifully blended.
  6. Pour the mixture into the baking dish and sprinkle vegan cheese if using.
  7. Bake uncovered for 35 minutes until firm, golden, and lightly crisp on the edges.
  8. Let it rest for 10 minutes before slicing — patience, darling, it’s worth it.
  9. Serve warm with a side of smug satisfaction and maybe some hot sauce.

Notes

Nutritional Values (Per Serving)

  • Calories: 295
  • Total Fat: 9 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 38 g
  • Fiber: 6 g
  • Protein: 11 g

Vitamins and Minerals (Per Serving)

  • Iron: 14%
  • Calcium: 8%
  • Vitamin A: 10%
  • Magnesium: 11%
  • Vitamin C: 9%

Additional Notes / Tips

  • Use tri-color quinoa for a fancier, Instagram-worthy casserole.
  • Add mushrooms or corn for texture and color.
  • Want spice? Toss in chili flakes or jalapeños.
  • Perfect for meal prep — reheats like a dream.
  • Serve it with coffee, confidence, and maybe a side of gossip.

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