This Spinach Sausage Quinoa Breakfast Casserole is a delicious make ahead quinoa breakfast casserole that the whole family will love.
Once upon a time, casseroles weren’t nearly as interesting to me as they are now.
Not that I didn’t like them – because who doesn’t love a good casserole? I just didn’t realize that making foods ahead of time and having a stocked freezer could be so…life changing.
The truth is that while I’d love to say that I’m always on top of things, I’m just as prone as everyone else to reach for something unhealthy when I’m too tired to cook. (Chocolate covered almonds, anyone?) And given that my cravings have been anything but healthy lately, I need all the help I can get when it comes to making sure I’m eating well. Having a fridge and freezer stocked with meals that don’t require any preparation has become critical to my success.
Though I’ve been on a bit of a quinoa and/or oatmeal for breakfast kick lately, at heart I’m still a savory breakfast girl. But, even in the best of times cooking first thing in the morning just isn’t my thing.
It interrupts my need to sit over a cup of coffee, snuggle the boys and talk to the hubby.
For those days when something sweet-ish just isn’t doing it, I’ve started keeping breakfast casseroles on hand.
I love it because I can freeze them either before or after cooking and they are easily divided up into smaller portions if the mood strike me. I’ve even served this one for dinner and no one was complaining.
As I mentioned a week or so ago, I’m a little obsessed with tempeh sausage (recipe link below) but any sausage will do. If you are vegetarian/vegan and not gluten free, field roast sausage would be great here.
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Spinach Sausage Quinoa Breakfast Casserole
Ingredients
- 16 large eggs OR 16 ounces organic silken tofu
- 1 cup unsweetened almond milk or milk
- 1 ½ teaspoons salt
- ½ teaspoon fresh ground black pepper
- 1 onion chopped fine
- 8 ounces breakfast sausage OR tempeh sausage, browned
- 2 cups cooked quinoa
- 10 ounces frozen spinach thawed and squeezed dry
- 4 ounces cheddar cheese OR Daiya shreds
- 2 ounces parmesan cheese or vegan parmesan
Instructions
- Preheat oven to 350 degrees. In a large bowl combine eggs, milk, salt and pepper. Whisk together and set aside. Alternatively, if using tofu combine tofu, milk, salt and pepper in a blender and process until smooth.
- Spray a large oven safe pan with olive oil. Add onion and cook for 10 to 12 minutes, or until tender. Add sausage and cook until heated through. Remove from heat.
- Stir onion mixture with cooked quinoa and spinach. Pour egg or tofu mixture over and then top with cheeses.
- Bake for 45 to 50 minutes. Serve warm
Notes
Nutrition
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This sounds like something my husband would love for breakfast.
Pretty good overall.
I made a few modifications like cooking the sausage in the mix. I like your idea better of cooking before, but it did keep the meat from drying too much.
Quinoa didn’t quick cook all the way, not sure if it would have helped to cook this first…
Very tasty overall though!