Quinoa Breakfast Casserole

If you like french toast casserole, you will love this.  Packed with protein this breakfast casserole is simple to make, stress free, nutritious and DELICIOUS!


Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup flax seed meal
• 4 eggs, beaten or 1/2 cup egg whites
• 1/3 cup almond milk or favorite dairy free milk
• 1/3 cup maple syrup (optional)
• 3/4 cup raisins
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg 
• dash of salt

Directions

1. Cook quinoa in water. Allow to cool.
2. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
3. In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.
4. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.
5. Bake for 20 to 25 minutes until set and golden.
6. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
7. Cool completely and cut into squares. Serve with a dollop of apple butter.

Yields 9 to 12 servings.