Fiesta Quinoa-Egg Bake
12 Servings
172 Calories per serving
30 Egg Whites (or 1 32oz carton of egg whites) / 1 qt Egg-Beaters
1 red bell pepper
1 orange bell pepper
1 green bell pepper
1 yellow bell pepper
1 yellow onion
- Note - I mix up the veggies. Sometimes I'll do spinach, kale, zucchini, mushrooms, etc...Just shoot for 2 1/2 c. of cooked veg.
1 c. shredded cheese* (any cheese: goat, cheddar, feta, Mex Blend, Mozzarella, etc...)
1 lb breakfast meat (sausage, turkey sausage, bacon, etc...)
1 c. cooked quinoa
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. red chills flakes
salt
pepper
2 tbsp evoo
Preheat oven to 425
Use low cal/fat cooking spray to prepare 9x13 glass casserole dish
Dice vegetables into uniform sized pieces. Cook quinoa according to instructions, once cooked set aside in colander to drain any excess liquid and cool. Heat oil in pan over medium heat. Cook onions until translucent. Add salt and pepper. Add remaining vegetables and cook for another 5-7 minutes until just tender. Remove from heat. In large mixing bowl, mix eggs and any spices you are incorporating (experiment with Italian, Mexican, Greek, or other flavors to make the dish your own)! Use wisk to mix just until they are incorporated.
Pour quinoa into casserole dish and spread across bottom layer. Layer vegetables on top of quinoa, followed by meat. Pour egg mixture over the top. Finally, sprinkle eggs with cheese. Bake for 35-45 minutes at 375. Eggs will puff up and brown on top. You'll know that your dish is done when the center no longer "jiggles". It should look like the top of a quiche when fully cooked.
Allow to cool/set for 5-10 minutes. Cut casserole into 12 equal servings. This would be good served with salsa or as is.
