Southwestern Quinoa-Egg Bake

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By Hello Natural

Normally the slow cooker gets all the glory when it comes to make-ahead meals, but bakes and casseroles are just as handy. Egg bakes are extra handy in that they provide a ton of protein to fill you up, are super customizable, and they can be eaten for breakfast, lunch or dinner—or all 3!

Adding in lots of veggies is a great place to start. Use a good fat—such as olive oil or a buttery spread like I Can't Believe It's Not Butter—to sauté and soften up the veggies a bit before adding them into the eggs. They'll cook even more in the oven and become incredibly tender. Cooked salmon could also be mixed in to add even more flavor as well as EPA/DHA omega-3s.

Photos of Southwestern Quinoa-Egg Bake recipe:
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Southwestern Quinoa-Egg Bake
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Southwestern Quinoa-Egg Bake

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

Southwestern Quinoa-Egg Bake

Photo Credit: Hello Natural

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Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:

For egg bake:
1 tbsp + 1 tsp olive oil, butter or buttery spread like I Can't Believe It's Not Butter
1 1/2 cups cooked quinoa (warm, or cooled leftovers)
1 1/2 cups chopped kale
1 cup chopped bell peppers (any color)
1/2 cup fresh or frozen corn
1/2 cup chopped onion
1 clove garlic, chopped
1/2 jalapeño pepper, chopped (optional)
6 eggs
1 tbsp milk or unsweetened plain nondairy milk (optional)
1 tsp chili powder
2 tsp cumin
1/2 tsp black pepper
1/4 tsp salt
1/3 cup cheddar cheese or queso fresco

For garnish:
Avocado slices
Chopped green onions
Plain Greek yogurt
Salsa and/or hot sauce
Sprigs of cilantro

Directions:
  1. Preheat oven to 350°.
  2. Grease 8"x8" baking dish with 1 tsp oil, buttery spread or butter. Place quinoa evenly in bottom of dish. Set aside.
  3. In large skillet, heat/melt remaining 1 tbsp of oil, butter or buttery spread.
  4. Add onions, garlic and peppers to skillet and sauté about 3 minutes, until just tender. Add in kale and cook another 2 to 3 minutes, just until kale starts to wilt. Set mixture aside.
  5. In a large bowl, whisk eggs, salt and pepper, cumin and chili powder. Add in 1 tbsp milk or nondairy milk if desired.
  6. Layer cooked vegetables on top of quinoa, then pour egg mixture over the vegetables. Some of the egg mixture will sink, but there should be a relatively even layer on the top.
  7. If desired, layer cheese on top of egg mixture.
  8. Bake 30-35 minutes, checking after 20. When cooked through, eggs should be solid.
  9. Cool 2 to 3 minutes before slicing. Edges will pull back from pan after the bake cools.
  10. Serve immediately, or package in foil or containers for later. Can be refrigerated up to 5 days.
For full post, visit Hello Natural.

Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.



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