Quinoa Breakfast Bake
This Quinoa Breakfast Bake is a warm, protein-packed, and naturally gluten-free breakfast casserole made with cooked quinoa, eggs, milk, and berries. Perfect for meal prep, this healthy quinoa breakfast bake is lightly sweet, satisfying, and ideal for busy mornings.
Ingredients
- 2 cups cooked quinoa cooled
- 2 large eggs
- 1 cup milk dairy or plant-based
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or frozen berries
- ¼ cup chopped nuts optional
- Optional Add-Ins:
- Pinch of nutmeg
- 1 teaspoon lemon zest
- 2 tablespoons shredded coconut
- ¼ cup dark chocolate chips
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease or line an 8x8-inch baking dish.
- Ensure quinoa is fully cooked and cooled.
- Mix Wet Ingredients
- In a large bowl, whisk together eggs, milk, maple syrup (or honey), vanilla extract, cinnamon, baking powder, and salt.
- Add Quinoa
- Stir in cooked quinoa until evenly combined.
- Fold in berries and nuts gently.
- Bake
- Pour mixture into prepared baking dish and spread evenly.
- Bake for 30–40 minutes, until the center is set and the top is lightly golden.
- Cool & Serve
- Let cool for 10 minutes before slicing.
- Serve warm with yogurt, fresh fruit, or an extra drizzle of maple syrup.
Notes
- Quinoa must be fully cooked before mixing.
- Do not overbake to avoid dryness.
- Store in refrigerator up to 5 days.
- Freeze individual slices up to 2 months.
- Reheat in microwave 30–60 seconds or warm in oven.