Quinoa and Veggie Breakfast Bake

I’ve lost some weight and someone recently asked me what kept me feeling full. As trendy as it might be, quinoa keeps me full. This bake has protein, fiber, loads of veggies, tastes delicious and can be made ahead so breakfast is ready for the whole week. Just heat and eat on its own or put on a toasted English muffin. Boom-breakfast is served!

Ingredients (makes 8 servings):

1 cup cooked and cooled quinoa

2 ½ cups egg substitute

1 teaspoon salt

½ teaspoon black pepper

1 cup frozen broccoli, thawed

½ cup chopped onion

¼ cup chopped bell peppers

¾ cup chopped mushrooms

½ cup shredded fat free cheddar cheese

¼ cup real bacon bits

Directions: Preheat oven to 350 degrees F. Spray a 13x9 baking pan with cooking spray and set aside.

In a large mixing bowl, combine all of the ingredients and pour into the baking pan.

Bake for 45 minutes or until a toothpick in the center comes out clean. Cool and then cut into squares. You can wrap these individually and put in the fridge for a quick breakfast all week long.