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Tuesday, October 27, 2015

Recipe: Make Ahead Breakfast...

This week, I tried a new make-ahead breakfast, high in protein, low in sugar, and it has a little fiber. You can get 4-6 servings from this (see below).

QUINOA EGG BAKE



Ingredients

1 teaspoon butter or cooking spray
1/2 cup uncooked quinoa
2 whole eggs
8-10 egg whites
1 1/4 cup milk
1/2 tablespoon garlic, chopped
1 teaspoon thyme, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups packed baby spinach, roughly chopped
1/2 cup finely shredded romano or parmesan cheese

Directions

  1. Preheat oven to 350°F. Grease an 8-by-8-inch glass or metal baking dish with butter/spray; set aside.
  2. Put quinoa into a fine-mesh strainer and rinse under cold running water until water runs clear; drain well.
  3. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa. Stir in spinach, then pour mixture into prepared dish.
  4. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes.
  5. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
  6. Set aside to let cool briefly, then slice and serve. 

Servings

4 servings = 305 calories each, with 25 g. protein, 5 g. sugar, and 2 g. fiber
6 servings = 203 calories each, with 16.6 g. protein, 3.3 g. sugar, and 1.3 g. fiber

I reheat mine in the toaster oven, set on convection bake, at 350, for 15 minutes. That gives me time to make coffee, get a nice plate set out, etc.!

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