Healthy gluten free breakfast casserole

I certainly hope that everyone is taking the first of the year to try healthy new recipes. I love finding breakfast options that are healthy protein, keep me full, easy to make in the morning and of course, yummy.

I make this casserole every Sunday to eat all week. Egg whites and turkey or chicken sausage make it high protein and the quinoa give it fiber and protein.

1 large container of egg whites
1/2 cup of quinoa (cooked–it takes 1 cup of water)
1 can of tomatoes
1/2 pound of breakfast meat
1 cup of mozzarella cheese
Sprinkle of Parmesan cheese
Sprinkle of Italian seasoning

Layer the bottom of pan with cooking spray and thin layer of cooked quinoa. I like red grains. (Note: to rid quinoa of its bitterness, soak it in water before cooking for 10-20 minutes.)

Layer in this order: quinoa, sausage, tomatoes, mozzarella cheese and seasoning.

Pour egg whites over the top evenly. Bake in the oven uncovered at 350 degrees for 45-50 minutes or till the eggs are cooked.

Serves 8. Sprinkle with the parm cheese and reheat in the microwave 1-3 minutes.

The most important meal in the day.


Filed under cooking

2 responses to “Healthy gluten free breakfast casserole

  1. Mmm, looks like the quinoa forms a nice crust.

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