Quinoa Breakfast Casserole

30 May

6 eggs
1/2 C. milk
1/2 C. low-fat cottage cheese
1 C. cheddar cheese, divided
1 C. cooked quinoa
1/4 tsp. crushed red pepper
1/2 tsp. mineral sea salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. Italian seasoning

Preheat an oven to 350 degrees. Prepare a medium baking dish with olive oil spray. In a medium bowl, whisk eggs, Add in milk and beat until combined. Stir in red pepper, sea salt, black pepper, onion powder and Italian seasoning. Add cottage cheese, quinoa, and half of cheddar cheese. Pour into baking dish and top with remaining cheese. Bake for 30 minutes. If desired brown top by placing under broiler for 2 or 3 minutes.
Lighten it up: Use 3 eggs and 6 egg whites. Use nonfat milk, nonfat cottage cheese. Reduce the cheddar to 1/2 cup and use low-fat.
Vegan: Leave out the eggs and use 2 cups non-dairy milk and 1 cup silken tofu, 2 Tbsp. tahini and 1/2 C. nutritional yeast. Combine well in blender. Use vegan cheeses and refrigerate overnight. Bake at 325 degrees for 50 minutes. –Submitted by Betty Archer



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