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Make Ahead High Protein Quinoa Casserole

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.
Course Bars, Breakfast
Cuisine Traditional
Keyword High Protein Quinoa Casserole, Make Ahead High Protein Quinoa Casserole, Make Ahead Quinoa Casserole, Protein Quinoa Casserole Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 388kcal

Ingredients

  • 3 cups cooked quinoa
  • 1 tbsp avocado oil
  • ½ cup finely diced onion
  • 3 garlic cloves minced
  • 2 cups finely chopped broccoli florets
  • 1 bunch lacinato kale stems removed and chopped
  • 6 large eggs
  • ½ cup plain greek yogurt
  • 1 cup milk of choice whole milk recommended
  • 1 tsp dijon mustard
  • 1 –1¼ tsp fine sea salt divided
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • ½ tsp all-purpose seasoning
  • 1 cup shredded cheese of choice cheddar, mozzarella, italian blend, etc.
  • ⅔ cup additional shredded cheese for topping

Instructions

  • 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