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Lately, I have been rushing out the door in the morning, hardly having time to throw together my usual greek yogurt, quinoa, and fruit breakfast. I blame it on Dobby, as he is just too cute to not want to pet and love on in the morning when I’m getting ready; however, if I’m being completely honest I should just get out of bed when the alarm first goes off instead of after two or three snoozes (I’ve never been a morning person but find it surprisingly easier to get out of bed since I’ve cut out caffeine–weird!). Anyways, it was one of these mornings when I was quickly throwing yogurt and quinoa into a pyrex while simultaneously shoving a banana in my bag that I wished for a hearty breakfast of eggs and vegetables. The next Sunday when I was prepping some food for the week, this breakfast dish was born. Essentially a lazy woman’s frittata, this egg bake is too legit to quit! Which could be why I’ve had it for four weeks straight!
With a full quarter cup of cooked quinoa, two eggs, and almost a full serving of broccoli per serving, this egg bake is something I look forward to in the mornings. It is delicious fresh out of the oven, but warms up beautifully in the microwave in about a minute. As a bonus, it is SO easy to make. I don’t know about you, but Sundays are a little crazy in the kitchen at our house as I prep most of our lunches and snacks, and cook Sunday dinner. The last thing I want is a dish that takes tons of time, ingredients, or effort to whip up and this fits the bill. Frozen broccoli is lightly steamed, finely chopped in a food processor, mixed with cooked quinoa, eggs, and seasonings, and baked. That’s it! And, as a bonus bonus, this dish is easy to double if you’re prepping for more than one or serving a crowd. I actually prefer to double this recipe. I bake it in a 9×13 dish for about 35 minutes or until it is firm. When doubled, it easily cuts into 10 pieces for a weeks worth of breakfast for Neal and I.
I wanted to keep this dairy free as we’re trying to eat less cheese (why is cheese so good!), but I think a cup of cheddar cheese or goat cheese would be insanely delicious and an welcome addition to this delicious broccoli and quinoa egg bake.
Look at this face! Isn’t he the cutest? It’s so hard to resist loving on him as I get ready in the morning.
Broccoli and Quinoa Egg Bake
- 1/2 cup quinoa (or 1 1/4 cup cooked quinoa)
- 10 eggs beat
- 1 12 oz package frozen broccoli
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- neutral oil to grease the baking dish (I used avocado oil)
- cheese (optional, I would suggest cheddar or some goat cheese)
- Preheat the oven to 375 degrees.
- Cook quinoa according to package directions. The quinoa should yield about 1 1/4 cup cooked quinoa.
- While the quinoa cooks, add an inch or two of water to a saucepan fitted with a steam basket. Bring water to a boil and steam frozen broccoli for about 2 to 3 minutes, until warmed and slightly softer. It doesn't need to be completely cooked, but cooked enough. Place broccoli in a food processor and pulse a few times until desired texture. I like it to be finely blitzed, a little like the texture of cauliflower rice. Alternatively, finely chop the broccoli to the desired texture.
- In a large bowl, beat the 10 eggs until the white and yolks are well incorporated. Stir in the 1 1/4 cup cooked quinoa, broccoli, black pepper, salt, garlic powder, and onion powder.
- Using a 9x9 baking dish, lightly grease the baking dish and press a piece of parchment paper inside the dish (greasing the baking dish helps the parchment paper stick to the sides and not fall down). Pour the egg mixture into the dish.
- Bake the egg mixture for 30 - 45 minutes, or until eggs are set and no longer wiggly when dish is moved.
- If doubling the recipe, use a 9 x 13 baking dish and bake for 35 - 40 minutes until eggs are set.
- Cheese would be delicious here! I would suggest adding a cup of shredded cheddar cheese or about 1/2 cup goat cheese.