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Spinach, Tomato, and Quinoa Casserole
Whip up one dish of this veggie-packed egg and quinoa casserole and you're set for a week's worth of breakfasts! It makes five servings of hearty, protein-packed meals.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 5 Servings
Calories 272 kcal
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Ingredients
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Nonstick cooking spray
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2½ cups cooked quinoa
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8 large eggs, lightly beaten
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¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
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4 cups raw spinach
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1 cup cherry tomatoes, halved
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½ cup finely chopped basil
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Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Instructions
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Heat oven to 375° F.
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Lightly coat a 9x12-inch baking dish with spray. Set aside.
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Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
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Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Nutrition Facts
Spinach, Tomato, and Quinoa Breakfast Casserole
Amount Per Serving (1 serving)
Calories 272
Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 298mg 99%
Sodium 364mg 15%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 2g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.
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source: Beachbody On Demand Blog
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