I love breakfast food but often fall into a rut when making it at home. My husband usually cooks on weekends, which is great, but I like to prepare something myself during the week sometimes. And breakfast for dinner is one of my favorite meals.
This quinoa breakfast bake mixes quinoa with frozen berries, chopped apple, milk, eggs, maple syrup, nuts, and warming spices, then is baked until set. For my son’s portion I drizzled a little extra milk over the top to cool it slightly; it gave the bake a pleasant, porridge-like texture.
I used a frozen berry blend with strawberries, blackberries, blueberries, and raspberries, and paired it with pecans—an excellent combination with the fruit. The nuts add crunch and a toasty flavor that complements the sweet berries and maple.
Regarding yield, the recipe lists 4–6 servings, though in our house it felt closer to four unless you serve it with other sides. We enjoyed it as breakfast for dinner alongside bacon one night, and it would also make a satisfying start to the morning.
Quinoa Breakfast Bake
Recipe source: Greatist
Serves 4–6
Ingredients:
1 cup quinoa (uncooked)
2 teaspoons cinnamon
½ teaspoon allspice
2 eggs
2 cups skim milk (or milk of choice)
¼ cup maple syrup
1½ cups frozen berries
1 apple or pear, peeled, cored, and chopped into ½-inch cubes
½ cup coarsely chopped nuts (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan; a 9×11-inch pan will also work.
2. In a medium bowl, combine the uncooked quinoa with the cinnamon and allspice, tossing to coat the grains evenly. Spread the seasoned quinoa in the bottom of the prepared pan.
3. In the same bowl, beat the eggs until blended. Whisk in the milk and maple syrup until well combined.
4. Distribute the frozen berries, chopped apple or pear, and nuts (if using) evenly over the quinoa.
5. Pour the egg-and-milk mixture over the fruit and quinoa, then gently stir a couple of times so some fruit is partially submerged. The liquid will cook the quinoa to create a soft, porridge-like interior while the top and edges develop a light crust.
6. Bake for about 1 hour, or until the casserole is mostly set with only a small amount of liquid remaining. Serve warm. Refrigerate any leftovers and reheat gently.
Notes: This bake is versatile—use your favorite milk, swap nuts, or try different fruit mixes. It keeps well and makes a convenient make-ahead breakfast or a comforting dinner option.
Big Flavors Rating: 4 Stars