Spinach, Tomato, and Quinoa Breakfast Casserole

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Total Time: 40 min.

Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 5 servings

Ingredients:
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Preparation:
1. Heat oven to 375° F.
2. Lightly coat 9×12-inch baking dish with spray. Set aside.
3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Counts as 1 green, 1 red, and 1 yellow on the 21 Day Fix Plan

Recipe courtesy of Team Beachbody. For more recipes, meal plans and fitness inspiration, join my FREE fitness community HERE

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