Recipe of the Week: Quinoa, Chicken and Zucchini Egg Bake

Easter is right around the corner and for foodies, it’s an awesome opportunity to feast on a new brunch dish.

This week, we have a recipe for a quinoa, chicken and zucchini egg bake from Anna Berman, the cooking teacher, personal chef, food stylist and recipe developer who runs the food blog Snacking in the Kitchen. It’s the perfect plate to whip up for Easter brunch because it’s hearty and super easy to make. (Helpful hint: Make it ahead of time and reheat so you’re not hopping all over the kitchen on Easter morning).

“This dish serves a whole family, uses eggs and is very flexible,” Berman says. “You can incorporate lots of vegetables and other proteins into the bake.”

Let’s get those eggs crackin’!

Ingredients

2 teaspoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 (3 ounce) fully cooked chicken sausages, diced
1 zucchini, diced
1 cup cooked quinoa
8 eggs
1/2 cup milk
salt and pepper to taste

Directions

1. Preheat the oven to 350F.

2. Heat oil over medium heat. Stir in onions, garlic, and sausage. Cook until onions are browned and softened, 5-7 minutes.

3. Stir in zucchini and cook until slightly soft, 3-5 minutes. Mix in quinoa and cool.

4. Whisk together eggs, milk, and seasonings.

5. Layer quinoa on the bottom of the greased baking dish. Top with whisked eggs and bake until set, 30-35 minutes.

The beauty of this bake is also how versatile it is. Depending on the flavor of the sausage you use, you can play with seasonings and mix ins. Cheese is always a good option here – either mixed in with the eggs or sprinkled on top before baking.

And speaking of mix ins – do try using different vegetables. Try sauteing the vegetables first. Not only does it add flavor, but it removes moisture from the vegetables that helps keep the bake nice and firm.