Whole Grain Bacon & Mushroom Breakfast Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 eggs4 slices low fat cheese (cheddar or jack work well)3 cups water1.5 cups quinoa flakes1 pkg real bacon bits (or 85 grams of cooked bacon, chopped into small pieces)1 cup mushrooms, chopped1/2 medium onion, chopped1 clove garlic, minced2 tsp rosemary1 tsp thyme1 tsp oregano1 tsp black pepperhalf salt to taste
Beat eggs in a small bowl and set aside.
Boil water and add quinoa flakes - they cook a lot like instant oatmeal, so stir until fluffy and water is evaporated and remove from heat. Stir in bacon bits and set aside.
In a skillet, brown onions, garlic, mushrooms & spices together. Turn off heat and add quinoa & bacon mixture - stir to combine. Slowly pour beaten eggs over top, stirring to combine well. Work quickly so that eggs will not cook from the heat of the dish. Make sure everything is well combined and then transfer to a greased baking dish.
Bake at 350 degrees for 30 minutes. Remove from oven, top with cheese slices and return to oven for an additional 10 minutes.
Enjoy!
Serving Size: Makes 6 Servings
Boil water and add quinoa flakes - they cook a lot like instant oatmeal, so stir until fluffy and water is evaporated and remove from heat. Stir in bacon bits and set aside.
In a skillet, brown onions, garlic, mushrooms & spices together. Turn off heat and add quinoa & bacon mixture - stir to combine. Slowly pour beaten eggs over top, stirring to combine well. Work quickly so that eggs will not cook from the heat of the dish. Make sure everything is well combined and then transfer to a greased baking dish.
Bake at 350 degrees for 30 minutes. Remove from oven, top with cheese slices and return to oven for an additional 10 minutes.
Enjoy!
Serving Size: Makes 6 Servings
Nutritional Info Amount Per Serving
- Calories: 241.9
- Total Fat: 9.5 g
- Cholesterol: 137.4 mg
- Sodium: 651.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.6 g
- Protein: 18.5 g
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