Creamy Corn Casserole
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Mini Quinoa Egg Breakfast Casserole
Details
- Serving Size: 6
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 7 Points
Cuisine
- side dish
- antipasti
- morning meal
- starter
- brunch
- snack
- appetizer
- breakfast
- antipasto
- hor d'oeuvre
Ingredients
- 6 eggs
- 250 g fresh berries
- 6 heaped tablespoons cooked quinoa
- 1/4 cup single cream low fat cream
- 2 tbsp Greek yogurt
- 2 tablespoons sugar
- Pinch of sea salt
- Cinnamon for sprinkling
- maple syrup
Instructions
Preheat the oven to 375 F/ 190 C / gas mark 5.Beat the eggs, sugar and cream for 2-3 minutes.
Add the cooked quinoa and stir well. Fold in the berries. Spoon the mixture into 6 ramekins.
Sprinkle with cinnamon, drizzle with maple syrup for extra sweetness if you like, and serve.
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