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Breakfast Casserole
SERVES: 4 • TOTAL TIME: 1 HOUR 30 MINUTES
Ingredients:
1 cup quinoa
2 tsp cinnamon
½ tsp allspice
2 eggs
2 cups skim milk
¼ cup maple syrup
1½ cups frozen berries
1 apple or pear, peeled, cored, and chopped into 2.5 centimetre cubes
½ cup coarsely chopped nuts (optional)
Directions:
Preheat oven to 180˚C. Lightly grease a 20cm x-20cm square baking pan, and set aside.
In a medium bowl, stir together quinoa, cinnamon, and allspice to coat quinoa with spices. Pour quinoa over bottom of prepared pan.
In the same bowl used for quinoa, beat eggs until fully mixed. Whisk in the milk and maple syrup, and beat to combine.
Scatter berries, apple or pear, and nuts (if desired) evenly on top of quinoa.
Pour egg and milk mixture over top of fruit and quinoa. Lightly stir to partially submerge fruit. (Milk mixture will cook quinoa to create a very soft texture on the inside while creating a lightly crunchy crust on the outside.)
Bake for 1 hour, or until casserole is mostly set with only a small amount of liquid left. Serve warm, and refrigerate leftovers.
Note:
Add whatever fruit and nuts you like best.