Quinoa Sweet Potato Breakfast Bake

Are you ready to try a unique and fun new recipe? I sure hope so! I love breakfast casseroles for many reasons. The top two reasons are they are at the ready for grab & go breakfasts and they taste amazing! I have been doing a lot of baked oatmeal lately and I thought it would be fun to mix things up with quinoa. Quinoa is a favorite ingredient for lots of you these days, so I figured it was time to make a breakfast recipe with it! This is a sweet mixture of black quinoa, sweet potatoes, dried fruit, eggs, coconut milk and spices.

Do you ever have quinoa for breakfast? If not you must…

Pomegranate seeds in white ramekin porcelain bowls


Over here we love pomegranate seeds as much as we love fresh berries. Sprinkle them over this breakfast casserole, yogurt parfaits and oatmeal. They are also great in shakes and smoothies.


Whole fresh pomegranate with egg crate


Can you get a peek-a-boo look at that colorful egg crate behind the fresh pomegranates? My daughter had fun painting it all the colors of the rainbow. It was a beautiful day & she set up her paints on our back yard table and got to work.

Sometimes impromptu little crafts make the perfect back ground props! For lots of new prop finds you must check out my Props I Need Pinterest board. There are some awesome ideas over there.


Gluten free quinoa breakfast casserole with sweet potatoes


Casseroles and breakfast bakes are so nice because they require minimum clean up and you can experiment freely with flavors and toppings. Sweet potatoes are a great whole food, high energy way to start the day. There is lots of usable protein in this recipe too with the eggs and quinoa. High energy foods are very important to us. Always.

Pack a slice of this quinoa bake in your lunch box too. This would make a great lunch or healthy snack and it’s a great way to handle sweet cravings throughout the day.


Cath Kidston Cowboy coffee cup on


Please don’t forget your favorite cowboy coffee cup.


Gluten free quinoa breakfast casserole with sweet potatoes


Quinoa is also great in savories. For example my Wild Salmon Basil Aioli and Quinoa is amazing! I urge you to try that at your earliest opportunity.

Gluten free quinoa breakfast casserole with sweet potatoes


In the mean time let’s get baking fro breakfast. Prepare this casserole the night before so you can wake up to something nourishing, healthy and very delicious. This recipe is also gluten free so folks who cannot eat gluten are not left out on the flavorful fun!

Gluten free quinoa breakfast casserole with sweet potatoes


Do you have a favorite breakfast casserole recipe?


For Recipe Details Click Here


Breakfast Bakes & Casserole Recipe Links

~ Marla Meridith

Join the Conversation

55 thoughts on “Quinoa Sweet Potato Breakfast Bake

    1. Thanks Kristan 🙂 This is hearty in a great way…all high energy ingredients and you don’t feel sluggish after eating it as you would heavy carbs. (Well at least I feel tired after eating heavy carbs 😉 The mug : total joy!

    1. Shawna, try to eat a bit earlier girl ~ might help you power through the day. Thanks for adding this to your recipe bookmarks, I hope you get to try it sometime soon 🙂

  1. I’ve made quinoa for breakfast and had it more like a porridge but this breakfast bake sounds delicious! I can also see making this into a savory breakfast- thanks for the inspiration!

  2. Do you have to use the black quinoa? Just wondering if I could use what I have on hand. I love your blog…such great recipes for the whole family. Thank you!!

    1. Erin, preparing food the day before you eat them is such a magical thing indeed. Even better when you have it around to enjoy for a few days!

  3. Beautiful breakfast casserole Marla! I’ve made quinoa for breakfast, but never baked it – makes this healthy breakfast portable. Great idea. We love pomegranate seeds at our house too.

  4. i love the idea of this. This would be a great change up from our oatmeal. And anything topped with pom seeds is always a good way to start the day! 🙂

  5. This looks just beautiful – the colors are so dramatic! I also love the fact that you can make this for breakfast (with honey drizzle for a little sweet) and then have it again for dinner (with maybe some hot sauce for a kick). . . such a versatile meal.

    1. Alyssa you smart girl, I had not even thought of making this a savory. Easy enough to do & yes, it would be very tasty. I must try that some time soon.

  6. I do love breakfast casseroles that I can make the night before- mornings are just too rushed around here! I’ve never tried the black quinoa, but it looks interesting. Sweet potatoes are my current love, so this is really looking good to me. 🙂

  7. This looks so good!! I have never seen black quinoa before just the white and red. Is there a different flavor with the black? I can’t wait to try this!

    1. Shanna, that is a great question. Maybe an oh so slightly deeper, nuttier flavor & a bit more al dente with the black. I really love it for the color. You should have great results of if you go with the white, red or black 🙂

  8. Hi Marla! So I’ve been following your beautiful blog for awhile now and drooling over all your recipes. However, they all look too perfect and pretty for me to try. No I’m not new to cooking and baking. Just that everything looks so gourmet. But, I thought I’d give it a go and made this wonderful breakfast casserole. Oh my word! I must admit I was a little worried with all the different ingredients but it’s a hit alright. Especially with fresh whipped cream. I am a sugar addict who is slowly cleansing her body a day at a time and your blog is much help right now. Thank you for sharing your wonderful self and recipes with all us followers out here:-)

    1. Mara, YOU just made my day. Really. Such a lovely comment to wake up to! I am thrilled to hear that you tried this breakfast casserole. Once you have the ingredients lined up it comes together very simply. Congrats on taking such great care of yourself and I look forward to hearing more about your journey 🙂 Sugar free is fun isn’t it?! ((hugs))

  9. Thank you for the recipe! I am excitedly waiting for it to finish baking. Some subsitutes…used Black rice instead of quinoa (for the color). I didnt have coconut milk so used Almond milk. I also used Lucuma as a sweetner alternative (rich in antioxidants). Cross your fingers I hope it’s as good as yours!

  10. This looks and sounds amazing! I have been trying many different recipes for mine and hubby’s lunches as well as dinners for the whole fam. I also have just gotten tired of my most recent breakfast choice, which has basically been vanilla yogurt with fruit and granola for a month or so now. I need something new and this sounds great! This question may sound silly, but I’m assuming you need to cook the sweet potato first as it’s hard as a rock and I can’t imagine you can mash it uncooked. Do you boil the potato or bake it or does it matter? And your recipe says 3/4 cup. Is that just 1 potato or more? Thanks and sorry for the elementary question. 🙂

    1. Alyson, great question! You can boil, bake or microwave the sweet potato until it is soft. 3/4 cup would be 1 large-ish potato. Hopefully you can try this recipe soon…come back and tell me if you do! Best, Marla