Baked Eggs with Quinoa and Fresh Salsa
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 2 large eggs
  • 1 C cooked quinoa
  • ½ C cherry tomatoes, quartered
  • 1 tbsp fresh cilantro, chopped, plus more for garnish
  • 1 clove garlic, minced
  • ½ tsp fresh lime juice
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper, plus more for sprinkling the tops of the eggs.
  • 2 tbsp chopped white cheddar cheese (you can also use shredded cheese)
  • 2 10oz ramekins
  1. In a small mixing bowl, combine the tomato, lime juice, garlic, cilantro, sea salt and ground pepper. Mix well.
  2. Grease the two ramekins with cooking spray.
  3. Place ½ C quinoa into each ramekin.
  4. Top the quinoa in each bowl with the salsa and then the cheese.
  5. Crack an egg over the mixture in each ramekin.
  6. Place the ramekins on a baking sheet and bake at 350 for 15-25 minutes. For runnier eggs, bake on the low end. If you like a firm yolk, cook it for 25 minutes.
  7. Garnish with cilantro and sprinkle with a little ground pepper.
Nutrition Information
Serving size: 1 ramekin Calories: 250 Fat: 12g Carbohydrates: 23g Sugar: 2g Protein: 14g
Recipe by This Gal Cooks at