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Breakfast Quinoa Bake

Healthy Christmas breakfast with eggs and bacon prepared the night before. All you have to do is place this breakfast quinoa bake in the oven on a Christmas morning, go open presents and come back to top it with fresh diced fruit because avocado and tomatoes are not vegetables. Adults can add a healthy dose of a clean hot sauce – this one is our favourite right now! And green onions too. You could add a sprinkle of cheese however for me, personally, bacon aroma was enough of flavour and I prefer to save my cheese slices for a wine pairing.

Breakfast Quinoa Bake

I learnt last Christmas the hard way that I’m not a morning cook. We had cereal. Healthy cereal which I barely eat so it was kinda exciting for me. So, I promised myself this year to come up with a recipe I could stick in the fridge overnight. Breakfast quinoa bake worked like a charm. You get a traditional breakfast with wholesome quinoa instead of bread or hash browns. It sinks to the bottom creating a crust and fluffy eggs rise on top. However, nothing wrong with baked potatoes in my opinion. I am not sure my kids would love this dish but maybe I will work on baked pancakes for them instead.

Lastly, I wouldn’t use tri-colour quinoa again because it takes longer to cook. Overall, using uncooked white quinoa worked great and I really loved of not having to pre-cook quinoa. And try to find organic or at least free-range local bacon.

Eggs and Bacon Breakfast Quinoa Bake

Eggs and Bacon Breakfast Quinoa Bake


  • 3 bacon slices, diced
  • 8 eggs, large
  • 1 cup any milk (I used unsweetened almond milk)
  • 1 cup water
  • 1 tsp himalayan pink salt
  • Ground black pepper, to taste
  • 1/8 tsp red pepper flakes
  • 1/2 tsp baking powder, aluminum free
  • 1 cup quinoa (white), uncooked
  • Cooking spray (I use Misto)
  • 2 avocados, diced
  • 1 medium tomato, diced
  • 2 green onion sprigs, chopped


  1. Preheat small non-stick skillet on medium heat and add bacon. Cook until desired crispiness, stirring occasionally. Set aside.
  2. In a medium bowl, whisk the eggs. Add milk, water, salt, pepper, red pepper flakes, baking powder and whisk. Add quinoa and bacon (including drippings), stir to mix. Cover and refrigerate overnight. You can bake immediately as well.
  3. When ready to cook, preheat oven to 350 degrees F. Pour into sprayed with cooking spray 8” x 11” or 9” x 13” baking dish, cover with foil (I use silicone lid) and bake for 40 minutes. Remove from the oven, cut into 8 slices and top with diced tomatoes, avocado and green onions. Serve warm with hot sauce if desired.
  4. Storage Instructions: Refrigerate in an airtight container for up to 3 days.

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 slice:
Calories: 210.5
Total Fat: 11.0 g
Cholesterol: 186.9 mg
Sodium: 439.8 mg
Total Carbs: 18.2 g
Dietary Fiber: 3.2 g
Protein: 10.4 g
WW Points+: 5

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  1. Crystal

    This sounds fantastic however quinoa is killer to my stomach…would this work if I replaced the quinoa with millet? Much appreciated and btw I adore all your recipes 🙂

    • Olena

      Hi Crystal. I’m pretty sure millet is OK because cooking time is the same as for quinoa. I grew up on millet, love it. Awe, thank you very much. I will keep cooking.:) Merry Christmas!

  2. Emma

    This looks yummy and I can’t wait to try it!! Have you tried it cold? Does it still work? Also, how long would you say it lasts once cooked?

    Thank you!

    • Olena

      Hi Emma. For sure it will be tasty cold, why not?! I would say it lasts for like 5 days in a fridge.



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