Confession: I’m not very adventurous with my breakfasts. We rarely make anything special like pancakes or cinnamon rolls around our house. Typically we just all grab some cereal and/or Greek yogurt and call breakfast done. Which is why the Husband was really excited when he saw this come out of the oven:
Most of my regular readers are familiar with my attempts to lose weight over the last year. And that I’ve finally started getting serious about watching what and how much I eat. I’ve been working over the last few weekends to find/modify breakfast recipes that are high in protein, easy to grab on weekday mornings, and don’t break the bank in terms of calories.
Let me tell you, it’s been tough. I may have to give breakfast revamps an extra month.
But, luckily the first recipe I tried was pretty successful. The original recipe came from fitsugar.com, with just the teensiest variation on my part. I just baked up a pan on Sunday morning, let it cool during church and then bagged up all the bars for quick grab-and-go breakfasts during the week. The biggest downside is that the Husband liked them so much that they were gone by Wednesday!
Quinoa Egg Bake with Garlic & Thyme
1/2 cup uncooked quinoa
1 1/4 cup 1% milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups packed baby spinach, roughly chopped
2 tomatoes seeded and chopped
1 cup finely shredded Parmesan cheese
1. Preheat oven to 350°F.
2. Use butter to grease a square metal or glass baking dish.
3. Rinse quinoa under running water in a fine mesh strainer until water runs clear. (Tip: Rinsing quinoa gets rid of the soap-like saponins that occur on the outside of the grain. Some brands of quinoa don’t include directions to rinse. Check the directions on your container if you’re not sure.)
4. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and uncooked quinoa. Stir in spinach and tomatoes. Pour into prepared dish.
5. Cover tightly with foil, then jiggle the dish and tap lightly on the counter to get the quinoa to settle on the bottom in an even layer. (I found this difficult with the metal pan since I couldn’t see anything!)
6. Bake until just set, about 45 minutes. Remove foil and sprinkle top with cheese. Bake, uncovered, until cheese turns golden brown and bubbly, 10 to 15 minutes.
7. Let cool before slicing and serving.
(according to Livestrong.com)