A savory and satisfying gluten-free breakfast bake combining the nutty flavor of quinoa with the hearty goodness of cornbread. Packed with bell peppers, breakfast sausage, and cheddar cheese, it's a wholesome way to start your day!
Ingredients: 1 cup quinoa, rinsed. 1 1/2 cups cornmeal. 1/2 cup gluten-free all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup almond milk. 3 large eggs. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1 cup diced bell peppers. 1 cup cooked and crumbled breakfast sausage gluten-free. 1 cup shredded sharp cheddar cheese. Chopped fresh chives for garnish.
Instructions: Preheat the oven to 375F 190C. Grease a baking dish with coconut oil. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, and black pepper. In another bowl, whisk together the almond milk, eggs, maple syrup, and melted coconut oil. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the cooked quinoa, diced bell peppers, crumbled breakfast sausage, and shredded cheddar cheese. Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes before slicing. Garnish with chopped fresh chives before serving. Enjoy your gluten-free and delicious Quinoa Cornbread Breakfast Bake!
Prep Time: 20 minutes
Cook Time: 35 minutes
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