Southwestern Quinoa Egg Bake
Yields: 6 servings
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder (adjust to taste)
  • 8 egg whites
  • 4 eggs
  • 1¼ cups skim milk
  • ½ cup quinoa, rinsed
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 1 package Kraft Fresh Take Southwestern Three Cheese, combined
  1. Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray and set aside.
  2. Heat a nonstick skillet over medium-high and add onion and bell pepper. Cook for 5 to 7 minutes, or until softened. Add garlic and chili powder, and cook for an additional minute. Remove from heat.
  3. Meanwhile, in a large bowl, whisk together eggs, egg whites, milk and quinoa. Stir in spinach, onion and pepper.
  4. Pour egg mixture into prepared baking dish. Cover with foil and cook for 50 to 55 minutes, or until set. Remove foil and sprinkle tops with Kraft Fresh Take cheese and breadcrumb mixture. Put back in the oven to cook for 10 minutes, or until the cheese is bubbly and top begins to brown.
You can substitute 1 egg per 2 egg whites (or 2 eggs whites per 1 egg) in this recipes, as desired.
Recipe by Alida's Kitchen at