Imagine starting your day with a mouthwatering, nutritionally packed breakfast that's not just delicious, but also incredibly easy to prepare. This Broccoli Kale Quinoa Breakfast Casserole is your ticket to a morning meal that will supercharge your energy, tantalize your taste buds, and keep you satisfied for hours. Packed with protein-rich quinoa, nutrient-dense greens, and creamy cheese, this recipe is about to become your new breakfast obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups broccoli florets
- 2 cups kale, chopped
- 4 large eggs
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
- While quinoa is cooking, chop broccoli florets into small, bite-sized pieces and finely chop kale, removing any tough stems.
- In a large mixing bowl, whisk eggs until well beaten. Add shredded cheese, salt, and pepper, mixing thoroughly.
- Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.
- Add cooked quinoa, chopped broccoli, and kale to the egg and cheese mixture. Stir until all ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is set in the center.
- Remove from oven and let cool for 10 minutes before serving to allow the casserole to set.
- Cut into squares and serve warm. Can be stored in the refrigerator for up to 3-4 days and reheated.
Tips
- Always rinse quinoa thoroughly to remove its natural bitter coating and ensure a clean, nutty flavor.
- Use fresh, crisp vegetables for maximum nutrition and texture.
- Let the casserole rest for 10 minutes after baking to help it set and make cutting easier.
- For extra flavor, consider adding herbs like thyme or rosemary to the egg mixture.
- This casserole is incredibly versatile - experiment with different cheeses or add some diced ham or bacon for a non-vegetarian version.
- Make ahead and store in the refrigerator for quick, grab-and-go breakfasts throughout the week.
- For a crispier top, consider sprinkling some extra cheese or breadcrumbs before the final bake.
Nutrition Facts
Calories: 186kcal
Carbohydrates: 13g
Protein: 12g
Fat: g
Saturated Fat: 5g
Cholesterol: 142mg
