Yes, you can eat quinoa for breakfast too! This morning I made a healthy breakfast – an Apple Cinnamon Quinoa Breakfast Casserole. Since I’m the only one in the house that eats quinoa, I wanted to create a casserole that would last for several days. You can make this casserole, bake it, and keep it in the fridge for a few days. You’ll have breakfast for the week, with just a few minutes spent ahead of time. If you are baking this breakfast casserole ahead of time, it’s easy to re-heat the whole casserole, or just a slice when needed.
Experiment with toppings. On my breakfast quinoa casserole this morning I added Greek yogurt and some Craisins. You could also add nuts, other fruit, hemp seeds, and more!
Apple Cinnamon Quinoa Breakfast Casserole Recipe – Easy Make Ahead Breakfast for the Week
- 1 cup quinoa (not cooked, rinsed and drained)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 apple diced in small pieces
- 2 eggs
- 2 cups almond milk (or other milk if nut allergy)
- 1/4 cup maple syrup
- Pre-heat oven to 350 degrees.
- Next, in a medium-sized bowl, mix the quinoa, cinnamon, and nutmeg.
- Pour into a greased baking pan.
- Spread diced apples on top.
- Using the same medium-sized bowl, whisk the eggs, milk, and maple syrup.
- Pour over the apples and quinoa, stirring slightly to ensure the egg mixture spreads evenly and covers the apples.
- Bake for about 1 hour. There should still be a little bit of liquid after this time.
- Let cool and cut, or place in the refrigerator for later use.
- Top with your choice of toppings such as Greek yogurt, dried fruit, seeds, and more.
This sweet breakfast quinoa casserole is really good. I’m pondering slicing myself another piece. Should I do it?
Rachel is an Austin blogger, educator, mom, wife, young breast cancer survivor writing about health, saving money, and living a happy life in Austin, Texas.
Rachel has written for HuffPost and Hometalk and has been featured on KXAN, Studio 512, Fox 7 Austin, and CBS Austin.