Low Carb Quinoa Breakfast Bowl | Breakfast Casserole
I still remember the first time I made this Low Carb Quinoa Breakfast Bowl | Breakfast Casserole – the aroma of quinoa and fresh veggies filled my kitchen, and the flavors danced on my palate.
It was a sunny Sunday morning, and my family gathered around the table, eager to taste this new recipe. As we took our first bites, the combination of crunchy textures and savory flavors won us over.
As we savored each bite, I knew this Low Carb Quinoa Breakfast Bowl | Breakfast Casserole quickly became a cherished family favorite.
Why You’ll Love This Low Carb Quinoa Breakfast Bowl | Breakfast Casserole
- The perfect blend of creamy and crunchy textures will leave you wanting more.
- The flavors of quinoa, eggs, and veggies meld together in a delicious harmony.
- It’s ready in just 30 minutes, making it a great option for busy mornings.
- This recipe is foolproof, and the result is always a satisfying and healthy meal.
- It’s perfect for a weekend brunch or a quick weekday breakfast.
Ingredients You’ll Need
- 2 cups quinoa
- 1 cup almond milk
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced ham
- 1 tsp vanilla extract
- Pinch of salt
- Cinnamon for garnish
The star ingredients, quinoa and fresh veggies, add natural sweetness and a burst of flavor to this dish. The combination of scrambled eggs and melted cheese brings creaminess and richness to each bite.
Expert Tips for the Best Low Carb Quinoa Breakfast Bowl | Breakfast Casserole
- Don’t overcook the quinoa, as it can become mushy and unappetizing – cook it until it’s tender but still slightly crunchy.
- A common mistake is not whisking the eggs thoroughly, resulting in a dense and rubbery texture – whisk them until they’re smooth and creamy.
- For a pro upgrade, add some diced ham or cooked sausage to give it a meaty twist.
- The dish is done when the eggs are set, and the cheese is melted and golden brown.
- You can make this recipe ahead of time and refrigerate it overnight, then reheat it in the morning for a quick and easy breakfast.
Variations and Substitutions
You can swap the quinoa with gluten-free oats or cauliflower rice for a low-carb option. For a protein boost, add some cooked chicken or turkey sausage. For a bold flavor twist, add some diced jalapenos or serrano peppers.
How to Store and Reheat
This dish can be stored in the fridge for up to 3 days in an airtight container. Reheat it in the microwave or oven until it’s warm and creamy. You can also freeze it for up to 2 months and thaw it overnight in the fridge.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and refrigerate it overnight, then reheat it in the morning for a quick and easy breakfast. Simply assemble the dish, cover it with plastic wrap, and refrigerate it until morning.
How do I prevent the quinoa from becoming mushy?
To prevent the quinoa from becoming mushy, cook it until it’s tender but still slightly crunchy. You can also try rinsing the quinoa before cooking it to remove any excess starch.
Can I freeze this dish for later?
Yes, you can freeze this dish for up to 2 months. Simply assemble the dish, cover it with plastic wrap or aluminum foil, and freeze it until you’re ready to reheat it.
I hope you enjoy making and devouring this Low Carb Quinoa Breakfast Bowl | Breakfast Casserole as much as my family does! It’s a recipe that’s sure to become a staple in your household, and I’d love to hear about your experiences with it in the comments below.
Low Carb Quinoa Bowl
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F (190°C).
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2In a medium saucepan, bring quinoa and almond milk to a boil, then reduce to a simmer and cook until tender, about 10-12 minutes.
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3In a large skillet, cook the diced ham over medium heat until browned, about 5-7 minutes.
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4In a large bowl, whisk together eggs, heavy cream, shredded cheddar cheese, vanilla extract, and a pinch of salt.
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5Once quinoa is cooked, stir in 1/4 cup of the egg mixture to loosen the quinoa.
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6In a greased 9×13-inch baking dish, arrange half of the cooked quinoa in the bottom of the dish.
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7Top with the cooked ham, then the remaining quinoa, and finally the remaining egg mixture.
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8Bake for 15-20 minutes or until the eggs are set and the quinoa is lightly browned.
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9Remove from oven and sprinkle with cinnamon for garnish.
