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5 from 1 vote
Breakfast Quinoa Bake with Eggs, Spinach, and Tomatoes

Get a healthy and tasty start to your day by grabbing a bite of this easy make ahead breakfast quinoa bake with eggs, spinach, and tomatoes.

Course: Breakfast
Cuisine: American
Keyword: casserole
Servings: 6 bars
Author: Leslie @ playdatesparties.com
  • 1 teaspoon butter or butter substitute
  • 1/2 cup uncooked quinoa
  • 8 eggs
  • 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 to matoes 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.