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








