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Healthy Breakfast Casserole
20 Prep Time
minutes
60 Cook Time
minutes
80 Total Time
minutes
5 Serving
size
Print Recipe
Ingredients
- 2 tsp olive oil
- 1 C leek white and green parts,halved and sliced (chives can be substituted)
- ½ C raw, shelled sunflower seeds
- ½ C diced tomato
- 1 medium onion, diced
- 1-1/2 C quinoa, cooked, rinsed and drained
- 3 C low fat chicken stock
- 2 large eggs
- 1-1/2 C skim milk
- 1-1/2 C grated cheese
- Sea salt
- Garlic
- Optional toppings: salsa, hot sauce, sour cream, scallions
Preparation
- Heat oil in medium saucepan over medium heat. Add leek and any vegetables. Cook and cover for 5 minutes. Stir in quinoa and garlic; cook uncovered 3-4 minutes or until grains turn opaque. (They are not fully cooked yet)
- Add 3 cups of stock and season with sea salt. Cover and reduce heat to medium-low and simmer 15-20 minutes or until moisture is absorbed. Remove and let stand for 5 minutes.
- Preheat oven to 350F. Coat 9x13 baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese and stir well. Bake 25-45 minutes or until edges are brown.
- Toppings can be added after oven.
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