Tuesday, January 30, 2018
It’s all about the proteins with this breakfast casserole. Between the eggs, quinoa and some spicy Andouille, you’re getting quite the protein punch. Add a bunch of beet greens for even more healthy goodness! Don’t have (or don’t like) beet greens? Use a bunch of kale or chard instead. Can't find Gruyère? White cheddar or Monterey Jack would also taste great.
Quinoa Breakfast Casserole with Andouille and Greens
1 tablespoon olive oil
1 tablespoon minced garlic
8 ounces andouille sausage, cubed
1 bunch beet greens, chopped
1 cup cooked quinoa
8 eggs, lightly beaten
1 cup grated Gruyère
Preheat oven to 350 degrees. Grease a baking dish (I used an 8-by-8 glass dish) with butter or non-stick spray. Heat olive oil in a frying pan or skillet over medium heat. Add garlic and cook for about a minute, until fragrant. Add Andouille and cook until browned, 4-5 minutes. Add beet greens and quinoa to the pan and cook for another minute or two. Add mixture to baking dish, followed by eggs. Top with grated Gruyère and bake for 20-25 minutes, until eggs are set.