This make-ahead high-protein quinoa breakfast casserole is one of those recipes that quietly becomes a weekly staple. It’s savory, satisfying, and packed with protein, fiber, and veggies, but still feels comforting and hearty. Perfect for breakfast meal prep, easy lunches, or even a quick dinner when you don’t feel like cooking.
It’s made with fluffy quinoa, sautéed greens, eggs, greek yogurt, milk, and cheese, all baked together into a cozy, sliceable casserole that reheats beautifully. Think of it as a breakfast bake that actually keeps you full.
Taste + Texture
This casserole is savory, cheesy, and deeply satisfying without being heavy. The quinoa gives it structure and a subtle nutty flavor, while the eggs and yogurt create a soft, custardy interior.
The broccoli and lacinato kale add texture and balance, and the dijon mustard quietly deepens the flavor without tasting mustardy at all.
The texture is tender and creamy in the center with lightly golden edges — not dry, not rubbery, and not mushy!
Why You’ll Love This for Meal Prep
- High-protein and balanced
- Veggie-packed but still comforting
- Easy to slice and reheat
- Holds up well for several days
- Customizable with different cheeses or veggies
This is one of those “cook once, eat all week” breakfasts that makes mornings so much easier.
Storage + Reheating
Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat individual slices in the microwave or oven until warmed through. This casserole can also be frozen in slices for longer-term storage.
Substitutions & Variations
One of the best things about this make-ahead quinoa breakfast casserole is how flexible it is. Whether you’re working with what you have on hand or adjusting for taste, diet, or macros, here are easy swaps that still keep the casserole balanced and meal-prep friendly.
Quinoa Substitutions
- Brown rice or white rice: Use 3 cups cooked. The texture will be slightly softer but still holds well.
- Farro: Adds a chewier texture and nutty flavor (not gluten-free).
- Cauliflower rice: Use 3 cups sautéed cauliflower rice for a lower-carb option, but expect a soft and not sliceable result.
Egg & Dairy Swaps
- Milk: Any milk works here — whole milk, 2%, almond milk, oat milk, or lactose-free milk all bake well.
- Greek yogurt: Swap with cottage cheese (blended smooth), sour cream, or dairy-free yogurt if needed.
- Higher protein option: Replace 2 whole eggs with ½ cup egg whites.
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🥣 Recipe
Make Ahead High Protein Quinoa Casserole
Ingredients
Method
- Preheat oven to 375°F and lightly grease a 9 x 13 baking dish. Add the cooked quinoa to the baking dish and spread it out evenly.
- Heat avocado oil in a skillet over medium heat. Add the onion, garlic, broccoli, and kale. Season with ½ tsp sea salt and sauté for about 5 minutes, until softened and fragrant. Add the sautéed veggies to the baking dish with the quinoa and stir to combine.
- In a large bowl, whisk together the eggs, greek yogurt, milk, dijon mustard, ½ tsp sea salt, onion powder, garlic powder, nutritional yeast, and all-purpose seasoning. If your cheese or seasoning blend is very salty, stop here. Otherwise, add up to ¼ tsp more salt to taste.
- Pour the egg mixture evenly over the quinoa and veggies. Gently stir to distribute everything evenly. Fold in 1 cup shredded cheese, then top with the remaining ⅔ cup cheese.
- Bake uncovered for 30 minutes, or until the center is set and the top is lightly golden. Let cool for at least 10–15 minutes before slicing.
- Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat individual slices in the microwave or oven until warmed through. This casserole can also be frozen in slices for longer-term storage.
Notes
- Macros (Per Serving, 6 Servings)
Calories: ~390
Protein: ~24 g
Carbs: ~31 g
Fat: ~20 g
Fiber: ~4 g
