This easy, cheesy, egg and quinoa breakfast casserole is a cinch to whip up, tastes delicious, and will keep you feeling full between meals. A mixture of shredded cheddar and pepper jack cheeses and a splash of salsa rounds out this practical dish.
Hello. It’s been a while. I really dislike blog posts that start like that, but it’s truly how I feel right now. I’ve thought about you a lot, dear blog, but thinking and doing are quite different. Kind of like how thoughts and prayers are not the same as tangible action and change. Moving on.
Since I last wrote, my days have been full. I’ve had moments of sadness and moments of good. Lots of change. Other moments of just wanting to watch TV and rest my brain. Moments of procrastination because I didn’t like the recipes or the words on the page.
It may seem quiet, but I continue to sort through old posts. Resize images. Make things nicer. Make things make sense.
My goodness, it’s hard to believe how much not only my pictures but also my writing has approved in the seven years I’ve been at this. Practice does get you closer to perfect, but I mostly think I’m better because I take more time to actually give things some thought instead of just whipping up a recipe and typing up a some words.
And yep, I did say seven years. That too is a little difficult to admit because there is so much noise out there about turning your blog into your job and making lots of money and neither one of those things is true for this space. The thing is though, I started this blog as a creative outlet. As a hobby. Just for me.
I hope people like it here, but if they don’t…well, I’ll still put in the time and effort to make this a nice place because that’s just who I am. I want a nice place. Even if it’s just for me.
As much as I dislike the tedium that comes with cleanup work, it’s been fun to read through old posts. I don’t keep a paper diary anymore, so it’s sort of fun to remember what I was doing at a certain point of time.
I was reminded of a conversation I had with my grandmother that I never could have called to mind otherwise. It was like a smile from my past self that was given back to me at just the right time.
Also better: the recipes. Before the blog, I had never really adventured much past the few recipes I’d tear from magazines here and there. I didn’t know the best places to look for a good recipe. More importantly, I couldn’t decipher what made up a good recipe.
For my first 30-days, I posted a blog every day. I’d come home from work, cook or bake something, take a dark photo with my point-and-shoot camera, write something that was barely English, and publish that baby.
Everything was pretty much awful. One of the only things that survives from those early days is a recipe for my favorite chocolate chip cookies. A recipe which I’m only letting you know about it now because I updated it this year.
Live and learn. Live and grow.
This cheesy breakfast casserole is based off a recipe I saved from those early days when quinoa was all the rage. The original concept was okay, but I thought it could use more cheese. And salsa. Because when is that combo a bad thing?
I actually didn’t expect much, but when I took a first bite, I was surprised by how delicious it tasted. I actually said to myself, “Oh, that’s good.” It must have been all that extra cheese.
It’s hard to tell when I’ll pop in again, but I will say that the oven’s been on a lot here lately. Until next time. Enjoy!
Cheesy Egg & Quinoa Casserole
Yield 6 servings
1/2 cup plain Greek yogurt
1/2 cup chicken broth
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 cup cooked quinoa
- Lightly beat the eggs in a large bowl, then whisk in the yogurt, broth, and salsa.
- Reserve 1/2 cup of the cheese (you can reserve either 1/2 cup of one cheese or 1/4 cup of each cheese), and stir the 1 1/2 cups of cheese you did not reserve into the egg mixture.
- Next stir the cooked quinoa into the egg and cheese mixture.
- Transfer the mixture to a lightly greased 8-x-8 baking dish and top with the reserved 1/2 cup of cheese.
- Bake at 350 degrees F for at least 30 minutes until the center of the casserole is set.
Feel free to sub 1/2 cup milk for the broth.
A layer of egg may separate from the casserole (as seen in the photo), but that's okay. The breakfast casserole still tastes great!