Quinoa Egg Casserole

Quinoa Egg Casserole

prep time

minutes
cook time

minute
servings
6

Ingredients










Cooking Instructions

1

Heat oven to 350°F. Rinse quinoa in strainer under running water. Drain well.


2

Heat broth in medium saucepan over medium heat until boiling. Add quinoa while stirring. Stir in cream cheese until melted and remove from heat. Add spinach, tomato, and 1 1/4 cups Colby-jack cheese and mix well. Pour into buttered 13 x 9 x 2-inch glass baking dish, spread evenly and bake 25 minutes. Remove pan from oven and make 6 wells in quinoa mixture with the back of spoon. Place 2 half strips bacon in an "X" shape in each well. Crack an egg into each well; return pan to oven and bake additional 5 minutes, or until most of liquid has been absorbed. Sprinkle with remaining 3/4 cup cheese and bake 5-7 minutes, until cheese is melted and egg whites are fully cooked.


Ingredients










Cooking Instructions

1

Heat oven to 350°F. Rinse quinoa in strainer under running water. Drain well.


2

Heat broth in medium saucepan over medium heat until boiling. Add quinoa while stirring. Stir in cream cheese until melted and remove from heat. Add spinach, tomato, and 1 1/4 cups Colby-jack cheese and mix well. Pour into buttered 13 x 9 x 2-inch glass baking dish, spread evenly and bake 25 minutes. Remove pan from oven and make 6 wells in quinoa mixture with the back of spoon. Place 2 half strips bacon in an "X" shape in each well. Crack an egg into each well; return pan to oven and bake additional 5 minutes, or until most of liquid has been absorbed. Sprinkle with remaining 3/4 cup cheese and bake 5-7 minutes, until cheese is melted and egg whites are fully cooked.


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