Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 262.9
- Total Fat: 5.4 g
- Cholesterol: 83.4 mg
- Sodium: 36.1 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 3.7 g
- Protein: 9.8 g
View full nutritional breakdown of Quinoa Breakfast Bake calories by ingredient
Quinoa Breakfast Bake
Submitted by: WGMASHBURNNumber of Servings: 9
Ingredients
-
Quinoa
Egg
Milk
Cinnamon
Agave Nectar
Tips
You can substitute 1/3 cup honey or maple syrup in place of the Agave Nectar.
Directions
1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
2. In a small bowl, whisk together eggs, milk, vanilla extract, and cinnamon until thoroughly combined. Add Agave syrup and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares.
Serving Size: Makes 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user WGMASHBURN.
2. In a small bowl, whisk together eggs, milk, vanilla extract, and cinnamon until thoroughly combined. Add Agave syrup and whisk.
3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
4. Bake for 20 to 25 minutes until set and golden.
5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
6. Cool completely and cut into squares.
Serving Size: Makes 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user WGMASHBURN.
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