Savory Breakfast Quinoa Bake {High Protein and Fiber}

A birds-eye view of a baked quinoa and egg casserole on a counter next to salsa and an avocado.

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}

Course Breakfast

Cuisine American

Keyword gluten-free breakfast, healthy high protein and fiber breakfast, high fiber breakfast, high protein meal prep

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 383kcal

Author Alex Evink, MS, RD

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

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.
Customize however you like! This recipe would be amazing with canned corn, diced onions, jalapenos, or green chilis.
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.

Nutritional information is just an estimation - individual ingredients and preparations may cause discrepancies. Calculated without the toppings! Eggs are an excellent source of vitamin D, but I don't trust that there is THAT much vitamin D in this recipe.

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%

Nutrition