Quinoa & Black Bean Breakfast Bake: Delicious & Nutritious Start

Start Your Day Right with Quinoa & Black Bean Breakfast Bake

Let me tell you a little story. One weekend, I woke up late, starving and in desperate need of something hearty yet healthy to feed my family. I rummaged through the pantry and found quinoa, black beans, and some veggies. That’s when the idea for this Quinoa & Black Bean Breakfast Bake was born. It turned out so good that my kids asked for seconds—and even thirds! This dish is now a staple in our house because it’s easy, nutritious, and oh-so-delicious.

A Little History Behind the Dish

Quinoa has been around for thousands of years, dating back to the Incan civilization in South America. They called it the "mother grain" because of its incredible nutritional value. Black beans, on the other hand, have roots in Mexican cuisine and are often paired with rice. But why not mix them with quinoa instead? This modern twist on traditional flavors creates a breakfast bake that’s both filling and satisfying. Plus, it’s gluten-free and packed with protein!

Why You’ll Love This Recipe

This Quinoa & Black Bean Breakfast Bake is a game-changer. First off, it’s super simple to make—no fancy techniques required. The combination of fluffy quinoa, creamy black beans, and gooey cheese will have your taste buds dancing. And did I mention how healthy it is? It’s loaded with fiber, plant-based protein, and essential nutrients. Whether you’re feeding picky eaters or impressing brunch guests, this dish checks all the boxes.

Perfect Occasions to Prepare This Recipe

This bake shines at breakfast or brunch gatherings. It’s perfect for lazy Sunday mornings, holiday feasts, or even meal prep for busy weekdays. Need a dish to bring to a potluck? This one travels well and reheats beautifully. Plus, it’s vegetarian-friendly, so it suits most dietary preferences.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 people

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup uncooked quinoa
1 can (15 oz) black beans, drained and rinsed
4 large eggs
1 cup shredded cheddar cheese
1 red bell pepper, diced red bell pepper, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
to taste Salt and pepper
2 tbsp olive oil
fresh cilantro for garnish Fresh cilantro for garnish

Equipment

Skillet
Mixing bowls
Medium saucepan
8x8-inch baking dish
Whisk or fork

Method

Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, combine quinoa with 2 cups of water, bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes.
Fluff quinoa with a fork once water is absorbed.
In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
Add minced garlic and diced red bell pepper, cooking until softened.
Sprinkle in ground cumin and smoked paprika, mixing well.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine cooked quinoa, black beans, sautéed veggies, and half of the shredded cheese.
Crack the eggs into the mixture and stir gently to coat everything evenly.
Pour the mixture into a greased 8x8-inch baking dish and top with the remaining cheese.
Bake for 25-30 minutes until the top is golden and bubbly.
Let it rest for 5 minutes before slicing and garnish with fresh cilantro.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 12gFat: 9gSaturated Fat: 3gCholesterol: 150mgSodium: 350mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

For a vegan version, omit the eggs and replace the cheese with nutritional yeast.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat individual portions in the microwave for best results, adding a splash of water to retain moisture if necessary.

Tried this recipe?Let us know how it was!