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Tex-Mex Quinoa Breakfast Bake

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  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 12
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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. Recipe by
Created Oct 16, 2017
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  • 2 cups reduced sodium chicken broth
  • 1 cup uncooked quinoa, rinsed, drained
  • 2 tablespoons Old El Paso™ original taco seasoning mix (from 28 g package)
  • 2 cups shredded Mexican cheese blend
  • 1 lb bulk chorizo sausage (or sausages, casings removed)
  • 1 medium red bell pepper, chopped
  • 1 cup chopped onions
  • 1/2 cup milk
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 8 eggs, slightly beaten
  • 1/4 cup crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro
  • Sour cream, as desired
  • Lime wedges, as desired


  • 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 centre comes out clean. Sprinkle with queso fresco cheese and cilantro. Serve with sour cream and lime wedges.

Expert Tips

  • Tip 1
    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 Information

No nutrition information available for this recipe
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