Posted on April 12, 2016 by Jenny Cromack
I have been encouraging all of my personal training clients to make this recipe for the last couple of weeks so I thought I would share it with you.
This quinoa, spinach and egg breakfast bake is, as the name suggests, great for breakfast but it’s equally great for lunches. The recipe makes around 4 portions, so it’s great to use for a breakfasts in a rush, or for your packed lunch.
The high protein content means it’s a great post early-morning or lunch time workout and the high protein content from the eggs and quinoa also means it is super filling. I, personally think it tastes as nice hot or cold.
I must admit I pinched the photo from one of my personal training clients as her photo looks a lot better than mine.
This quinoa, spinach and egg breakfast bake is super easy to make, and can be baking in the oven whilst you’re busy doing something else or just relaxing with a cuppa and a book.
Ingredients
4 x eggs
300ml milk
85g dry quinoa
200g fresh spinach
Fresh or dried thyme
1 tsp garlic
How to….
Place the eggs and milk in a bowl and whisk.
Add the quinoa, thyme (add as much as you like, I love thyme so I add loads!), spinach and garlic then season with black pepper.
Place in an oven proof dish, give the dish as shake so as much of the quinoa sinks to the bottom as possible.
Cover with foil and place in a pre-heated oven, set around 200oC.
Bake for around 40-45 minutes. After 45 minutes, remove the foil and bake for another 10-15 minutes or until the eggs are set.
I sometimes add some thinly sliced mushrooms, peppers and tomatoes on top for the final 15 minutes.
Super simple and really tasty. Enjoy!