This protein-packed egg bake is a delicious and healthy option for those who like to meal prep for the week.
- 1C quinoa (uncooked)
- 8 eggs
- 1/4C cheese, grated
- 1C Mushrooms
- 1 medium green pepper, finely chopped
- 1 medium onion, finely chopped
- 1 zucchini, finely chopped
- Other veg that you enjoy, such as tomatoes, jalapenos etc.
Preheat the oven to 350 degrees. Put your quinoa in a pot and add 2C water, bring to a boil, cover and simmer until the water absorbs. Fluff and set aside. Chop up your veggies and fry them up until they've softened, about 3-5 minutes. Once your quinoa has cooled, add two beaten eggs and the cheese together and press into a greased cake pan. Put in the oven until cooked, about 10-15 minutes. Mix together your remaining eggs and vegetables and add to the quinoa and egg bake. Pop the bake back in the oven for about 15-20 minutes or until cooked. Cut up and enjoy, it lasts in tupperware for another 2-3 days so bring it for a healthy and filling lunch option!