Apple Cinnamon Quinoa Breakfast Casserole Recipe

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!

Table of Contents

Apple Cinnamon Quinoa Breakfast Casserole Recipe – Easy Make Ahead Breakfast for the Week

Ingredients

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

Takes 10 min,
serves 8.

Instructions

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.