Saturday, October 15, 2011

Quinoa Egg Bake

I found the inspiration for this recipe on Whole Foods' website. The original recipe called for 8 eggs, garlic, spinach, and parmesan (as you can see from the stolen pic). I played around with it until it was healthier and more my style. This is really filling, super healthy, and reheats well for a power-packed breakfast at work.

Original Inspiration: Whole Foods website
6 servings
WW: 5 pointsplus per serving


1 teaspoon butter
1/2 cup uncooked quinoa
1 1/4 cups egg substitute
1 cup milk
2 sweet apple chicken sausages (the big links), diced
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2oz cheddar or gruyere cheese, shredded
plus add whatever veggies you like (I typically use whatever I have on hand)


Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.

Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. [it is not a big deal to skip this if you don't have a mesh strainer]

In a large bowl, whisk together egg substitute, milk, thyme, salt, pepper and quinoa. Stir in chicken sausage & whatever veggies you are using then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.

Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

Allow to cool completely if you are putting it in individual storage containers. This recipe still tastes great reheated 3-4 days later.

1 comment:

  1. You played around with it too much. I prefer the original recipe. ◡︹◡