Savory Breakfast Quinoa Bake {High Protein and Fiber}
This savory breakfast quinoa bake is delicious and packed with protein and fiber to keep you full all morning long! It reminds me of a Mexican-inspired frittata with loads of flavor - and it makes for easy leftovers for the week! Ideal for healthy, high protein meal prep. High in vitamin D, iron and calcium! {Gluten-Free}
Servings 4 servings
Calories 383kcal
Ingredients
- 6 large eggs
- 1 cup quinoa, cooked
- 1 cup 2% milkfat cottage cheese (or higher % fat)
- 1 cup black beans, drained and rinsed
- 3/4 cup shredded Mexican-blend cheese
- 1 red bell pepper, diced small
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Optional Toppings
- Sliced avocado
- Hot sauce
- Greek yogurt
- Salsa
- Black olives
Instructions
- Preheat the oven to 375 degrees F. Gather all ingredients. Dice red bell pepper. Drain and rinse black beans.
- 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.
- 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.
- Take out of the oven and allow to rest for 5 minutes. Cut 4 slices - top with Greek yogurt, avocado and salsa or hot sauce (optional) and enjoy!
Notes
- A higher fat cottage cheese will result in less moisture which is ideal for this breakfast bake. However, I have used low fat and it turned out great
Nutrition
Calories: 383kcal | Carbohydrates: 33g | Protein: 26.5g | Fat: 16g | Sodium: 600mg | Fiber: 6g