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Spinach, Tomato, and Quinoa Recipe.jpg

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.

 Prep Time 15 mins

 Cook Time 25 mins

 Total Time 40 mins

 Servings 5 Servings

 Calories 272 kcal


  • Nonstick cooking spray

  • 2½ cups cooked quinoa

  • 8 large eggs, lightly beaten

  • ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)

  • 4 cups raw spinach

  • 1 cup cherry tomatoes, halved

  • ½ cup finely chopped basil

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)



  1. Heat oven to 375° F.

  2. Lightly coat a 9x12-inch baking dish with spray. Set aside.

  3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired. 

  4. 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.

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.

source: Beachbody On Demand Blog

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