Quinoa & Spinach Egg Bake

I was super excited when I found this on Pinterest a couple of weeks ago. I'm always up for an easy, protein-packed breakfast. I really like that I can make this once and have breakfast for 6 days. It's also pretty yummy, unless you do not like spinach. This is what I ended up making on Friday night...or really early Saturday morning...when I could not sleep. The original recipe is from Whole Foods. I changed it a little, using mozzarella instead of Romano or Parmesan. The caloric value will change depended on what kind of cheese and milk you use, but mine turns out to be around 219 calories with 16 grams of protein per serving.


Quinoa & Spinach Egg Bake

Ingredients:
1/2 cup uncooked quinoa 
8 eggs
1 1/4 cups milk (I used fat-free organic)
1 TBSP chopped garlic
1 tsp chopped thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup shredded mozzarella cheese (I recommend shredding your own)

Directions:
Preheat oven to 350 degrees. Use a non-stick cooking spray to grease an 8x8 pan. 

Whisk everything but the spinach and cheese together in a bowl; stir in spinach. Pour mixture into prepared 8x8 dish. Gently jiggle so the quinoa falls to the bottom. Cover with foil and bake until egg is set, about 45 minutes. Sprinkle with cheese and bake for an additional 10-15 minutes.  Enjoy!