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Quinoa and Spinach Caprese Breakfast Casserole

Quinoa and Spinach Caprese Breakfast Casserole is a protein-packed brunch! It’s hearty, healthy and a delicious way to feed your family.

Prep Time: 15 mins

Cooking Time: 36 mins

Serves: 4 – 6

Yield: 8-inch x 8-inch (or 9-inch round) glass or metal baking dish



  • 1 (16-ounce) Frigo® Whole Milk Low Moisture Mozzarella, shredded
  • 8 large eggs, divided into groups of 4
  • 1 cup vegetable or chicken stock
  • 1 cup spicy tomato juice
  • ½ cup uncooked tricolor quinoa, rinsed
  • ½ tablespoons Italian seasoning
  • ¼ cup + extra for garnish fresh basil leaves, rough chopped
  • 1 tablespoon olive oil
  • ½ cup chopped red onion
  • ½ teaspoon garlic salt
  • ½ teaspoon fresh cracked black pepper
  • 2 cups packed baby spinach, roughly chopped
  • 2 ½ cups fresh tomatoes sliced or chopped
  • 1 tablespoon minced garlic
  • Balsamic reduction for garnish, optional


Preheat oven to 375°F.  Grease baking dish and set aside.

In a large bowl, whisk together half of the shredded Frigo® Whole Milk Low Moisture Mozzarella, 4 eggs, stock, spicy tomato juice, rinsed tricolor quinoa, Italian seasoning, and fresh basil leaves.  

While quinoa soaks, heat olive oil in a large 12-inch sauté pan on medium-high heat and then add red onion, garlic salt, and black pepper and cook until translucent, about 3 minutes.  Add spinach, half of the tomatoes, and garlic to the pan and sauté for 2-3 minute or until spinach is wilted and most of the liquid has been cooked out.

Scrape spinach mixture into the Frigo® Whole Milk Low Moisture Mozzarella mixture, stir, and then pour into the prepared baking dish.  Top with remaining cheese and tomatoes and crack remaining eggs on top.  Place in middle rack of oven and cook uncovered for 25 – 30 minutes or until quinoa egg mixture is set in center.

Remove from oven and allow to cool slightly.  Slice and serve with basil and balsamic reduction.