Tex-Mex Quinoa Breakfast Bake

Put a superfood spin on weekend brunch! We’ve skipped the bread and replaced it with quinoa for a hearty, filling upgrade to a standard strata. This new take on breakfast bake packs protein and complex carbs to help you power through your day.
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40 Minutes Prep
1 Hour 10 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • Small check mark in a circle icon 1 cup uncooked white quinoa, rinsed, drained
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 2 cups shredded Mexican cheese blend (8 oz)
  • Small check mark in a circle icon 1 lb bulk chorizo sausage
  • Small check mark in a circle icon 1 medium red bell pepper, chopped
  • Small check mark in a circle icon 1 cup chopped onions
  • Small check mark in a circle icon 1/2 cup milk
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 8 eggs, slightly beaten
  • Small check mark in a circle icon 1/4 cup crumbled queso fresco cheese
  • Small check mark in a circle icon 2 tablespoons chopped fresh cilantro
  • Small check mark in a circle icon Sour cream, as desired
  • Small check mark in a circle icon Lime wedges, as desired
Preparation
  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 2-quart saucepan, mix broth, quinoa and 1 tablespoon of the taco seasoning mix; heat to boiling over high heat. Reduce heat to low; cover and cook 14 to 16 minutes or until broth is absorbed and quinoa is soft and translucent. Remove from heat; stir in 1 cup of the Mexican cheese blend. Spread evenly in baking dish.
  2. Meanwhile, in 12-inch nonstick skillet, cook sausage, bell pepper and onions 8 to 10 minutes over medium-high heat, stirring occasionally, until vegetables soften and begin to brown and sausage is no longer pink; drain. Return to skillet; stir in milk, green chiles and remaining 1 tablespoon taco seasoning mix. Heat to boiling over medium-high heat. Reduce heat; simmer 2 to 3 minutes or until thickened. Pour mixture over quinoa mixture in baking dish.
  3. In large bowl, beat eggs with whisk. Stir in remaining 1 cup Mexican cheese blend. Pour evenly over sausage mixture in baking dish..
  4. Bake 18 to 22 minutes or until knife inserted in center comes out clean. Sprinkle with queso fresco cheese and cilantro. Serve with sour cream and lime wedges.
Expert Tips
  • Can’t find raw chorizo? Bulk breakfast sausage makes a fine substitute.
  • Cilantro stems are tender and taste just like the leaves. To save time, chop the tops straight from the bunch of cilantro instead of picking off the leaves first.
Nutrition
1 Serving: Calories 370 Calories from Fat 230; Total Fat 25g; Saturated Fat 11g; Trans Fat 0g; Cholesterol 180mg; Sodium 800mg; Potassium 360mg; Total Carbohydrate 14g; Dietary Fiber 1g; Sugars4g; Protein21g; % Daily Value*: Vitamin A 15%, Vitamin C 15%, Calcium 20%, Iron 10% Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1 Fat; *Percent Daily Values are based on a 2,000 calorie diet.