Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This Egg-free Quinoa Breakfast Bake is perfect for Sunday morning brunch. Get creative with your favorite egg replacer!
Egg-Free Quinoa Breakfast Bake
Egg-Free Quinoa Breakfast Bake
Ingredients
Ingredients
- 1 240 cup mL coconut oil for greasing
- 2 9.858 tsp mL cinnamon
- 1 1/2 360 cups mL frozen berries
- 1 240 cup mL mixed nuts cut into bite-sized pieces
- 3/4 180 cups mL quinoa chopped
- 2 480 cups mL almond milk or coconut milk
- 1 240 cup mL banana mashed
- 1/2 2.4645 tsp mL vanilla extract
Instructions
Instructions
- Grease baking dish with coconut oil and preheat oven to 350 degrees.
- In a bowl, combine quinoa with cinnamon. Pour mixture into baking dish and spread evenly.
- Set emptied bowl aside. Distribute frozen berries, desired fruit, and nuts on top of the quinoa.
- Add milk substitute and mashed banana to emptied bowl. Using a hand mixer or whisk, beat the mixture until banana is well incorporated and add vanilla.
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Pour the mixture over quinoa, fruit, and nuts in the baking dish and stir gently.
- Bake for about an hour, or until the dish is set.
