I am on a quinoa for breakfast kick lately which inspired this hearty and healthy savory breakfast quinoa bake. It reminds me of a mix between baked oatmeal and a frittata.
It’s packed with protein, fiber, vitamin D, iron and calcium to provide you with fuel and energy all morning long! Creamy cottage cheese, protein-packed eggs, fiber-rich black beans, and nutty quinoa with Mexican-inspired flavors.
This recipe makes 4 large servings, so it can be meal prepped in advance for a healthy grab-and-go breakfast.
Give this recipe a try if you’re sick of oatmeal! {Gluten-Free}
Why You’ll Want to Make This Quinoa Breakfast Bake
- Nutritious, Filling Breakfast: Do you crave a morning meal that not only satisfies your taste buds but doesn’t leave you hungry an hour later? With 27 grams of protein and 6 grams of fiber, this quinoa breakfast bake will keep you full all morning long! The servings look BIG but it’s only 383 calories per slice.
- Super Easy Meal Prep: This dish is easy to throw together on a Sunday, and makes for great leftovers! You’ll have a nutritious and delicious breakfast prepped for the week.
- Super Nutritious: This recipe is an excellent source of vitamin D, iron and calcium!
Scroll down to learn more on why this recipe makes the most ideal breakfast!
INGREDIENTS
- Quinoa (1 cup, cooked): Nutty in flavor, quinoa is a complex carbohydrate that’s also considered a “complete protein”. This recipe uses one cup of already cooked quinoa. If you follow the directions on the quinoa package, you’ll likely make about 2-3 cups cooked. I like to save the extra for other dishes since it’s so versatile.
- Eggs: I used 6 large eggs, which helps make this quinoa breakfast bake a bit like a quiche or frittata.
- Cottage Cheese, Low-Fat (1 cup): Not only does cottage cheese help to increase the protein content, but it also adds some creaminess to this dish. Plain, non-fat Greek yogurt would also work.
- Black Beans (1 cup): Black beans are a good source of protein and fiber, and work perfectly with this Mexican-inspired breakfast dish.
- Red Bell Pepper, Diced: One red bell pepper, diced up small, adds some color and antioxidants.
- Shredded Mexican Cheese (3/4 cup): I used a Mexican-blend cheese, but sharp or mild cheddar shredded cheese are good substitutes.
- Salt, Pepper, Onion Powder, and Chili Powder: One teaspoon of chili powder, onion powder, garlic powder, and 1/2 teaspoon of salt add so much flavor. Top with hot sauce for some spice!
All About Quinoa
Quinoa is essentially a seed, but often considered a gluten-free whole grain and complete protein. This means that it has adequate amounts of all the essential amino acids.
For a plant-based protein, that is rare! This is why quinoa is a powerhouse ingredient that I love to use in various dishes.
Quinoa is a great source of fiber which can help lower the risk of intestinal diseases and improve bowel regularity (just to name a few). It’s a great option to replace oatmeal in the morning and it’s so versatile.
Benefits of a High Fiber, high Protein Breakfast
A breakfast packed with protein and fiber can be the start of a successful day, sustaining fullness all morning long so you’re less likely to turn to mindless snacking to make it to lunch time.
Several clinical studies have shown that a higher protein diet can help to reduce body weight, decrease fat mass, and help prevent weight regain after loss. Consuming at least 20 grams of protein at breakfast can be challenging, but recipes like this can lead to increased overall protein intake.
Fiber is one of the most underrated nutrients – shown to help with weight management as well, along with blood sugar stabilization, bowel regularity and gut health!
Savory Quinoa Breakfast Bake Instructions
This recipe is so simple with just 5 minutes of prep.
Preheat the oven to 375 degrees F.
Gather all ingredients. Dice red bell pepper. Drain and rinse black beans.
Crack the 6 eggs into a mixing bowl and whisk together for about 30 seconds.
Throw Everything in a Mixing Bowl
Add quinoa, black beans, shredded cheese, diced bell peppers, cottage cheese, and spices to the bowl. Mix together with a spoon until well combined.
Pour into a Baking Dish
Spray a 9.5 inch round glass (or square) baking dish with avocado spray. Pour the mixture into it.
Bake in the Oven
Bake until golden and firm, about one hour.
You can stick a fork or toothpick into it to see if the egg is cooked.
Make 4 slices – top with avocado or hot sauce (optional) and enjoy!
Portion out the leftovers into storage containers, and store in fridge for up to 4 days. Easily reheat in the microwave for about 60 seconds or until internal temperature reaches 165 degrees F.
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Recipe Tips:
- A higher fat cottage cheese will result in lower moisture, which is ideal if you want a less soggy breakfast bake.
- Rinse quinoa well through a fine meshed strainer to prevent the bitter taste.
- Customize however you like! This recipe would be amazing with canned corn, diced onions, jalapenos, or green chilis.
- If you find the quinoa breakfast bake is too dry, add a splash of milk next time.
Frequently Asked Questions
How Long Can I Keep As Leftovers?
This recipe can be stored in the fridge in an airtight container for up to 4 days. Or, freeze for up to 3 months and just reheat in the microwave.
Can I Make the Quinoa Ahead of Time?
This is the perfect recipe to use any leftover quinoa! If you make the quinoa the morning of, save the rest for other dishes like my Apple Cinnamon Quinoa Breakfast Bowl or this Mediterranean Grain Bowl.
How Do I Get Rid of That Bitter Taste from the Quinoa?
Rinsing the quinoa well with a fine-meshed strainer will help to get rid of the bitter taste.
You could also soak the quinoa for 1-2 hours.
Savory Breakfast Quinoa Bake {High Protein and Fiber}
Ingredients
- 6 large eggs
- 1 cup quinoa, cooked
- 1 cups cottage cheese
- 1 cup black beans, drained and rinsed
- 3/4 cup shredded Mexican-blend cheese
- 1 red bell pepper, diced small
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Optional Toppings
- Sliced avocado
- Hot sauce
Instructions
Prep the Ingredients
- Preheat the oven to 375 degrees F.Gather all ingredients. Dice red bell pepper. Drain and rinse black beans.
Combine Ingredients in a Bowl
- Crack 6 eggs into a mixing bowl, and whisk together for about 30 seconds.Add in cottage cheese, diced bell pepper, shredded cheese, black beans, quinoa, and spices. Mix together gently with a spoon until ingredients are combined.
Bake in the Oven
- Spray a baking dish with avocado spray.Pour the mixture into a 9.5 inch glass baking dish. Bake until golden and firm – about 60 minutes – checking close to the hour to see if the egg has set. You can stick a fork or toothpick into it to see if the egg is cooked.
Slice and Enjoy!
- Take out of the oven and allow to rest for 5 minutes.Cut 4 slices – top with avocado or hot sauce (optional) and enjoy!
Notes
- Portion out the leftovers into storage containers, and store in fridge for up to 4 days. Easily reheat in the microwave for about 60 seconds or until internal temperature reaches 165 degrees F.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 383 |
| % Daily Value* | |
| Total Fat 16g | 21% |
| Saturated Fat 6.9g | 34% |
| Cholesterol 301mg | 100% |
| Sodium 600mg | 25% |
| Total Carbohydrate 33.4g | 12% |
| Dietary Fiber 5.6g | 20% |
| Total Sugars 1.3g | |
| Protein 26.5g | |
| Vitamin D 29mcg | 143% |
| Calcium 235mg | 18% |
| Iron 4mg | 22% |
| Potassium 655mg | 14% |
Enjoy!
If you enjoyed this recipe, feel free to leave a review!
Comment if you did anything differently or what you would change. Feel free to follow along for more protein and fiber resources.
This turned out pretty good! I loved having leftovers for the next couple of days.