Quinoa Sweet Potato Breakfast Bake

Marla Meridith

February 20, 2012

Gluten free quinoa breakfast casserole with sweet potatoes

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 MarlaMeridith.com


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

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Share your thoughts

  • Cookbook Queen
    Posted at 07:00h, 20 February

    This is just beautiful!! It sounds so hearty too–perfect way to start my day off. LOVE that mug!! It’s happy just like you 🙂

    • Marla
      Posted at 18:01h, 20 February

      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!

  • Britt @ The Magnolia Pair
    Posted at 07:08h, 20 February

    Oh this looks so so good ! I’ve been wanting to try a recipe with quinoa!


  • Shawna @ CheekyChicFamily
    Posted at 07:16h, 20 February

    I just added this to my breakfast food bookmark folder. I gotta start doing better at breakfast time. I’m bad about having my cup of coffee and then not eating until 10:00. Horrible!

    • Marla
      Posted at 18:21h, 20 February

      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 🙂

  • Rosa
    Posted at 07:25h, 20 February

    That is an original breakfast recipe. What a healthy combo! Perfect for fuelling your body with good energy.



  • Marina@cowboycountryvegetarian
    Posted at 07:48h, 20 February

    That is such an interesting post! I liked the egg crate (your daughter made it look beautiful, I love her colors). Quinoa for breakfast? Why not!

  • Alex@Spoonful of Sugar Free
    Posted at 07:50h, 20 February

    This looks amazing! I love all the balance of flavors. I have a whole bunch of sweet taters and quinoa…now I just need the pomegranates!

  • Georgia @ The Comfort of Cooking
    Posted at 08:04h, 20 February

    What a wholesome, healthy and delicious idea for breakfast! Looks wonderful, Marla.

  • Kulsum@journeykitchen.com
    Posted at 08:58h, 20 February

    this is one of the most unique recipes I have seen all this month. Quinoa has been all over the internet and i’m yet to try it. Too bad?!

  • Averie @ Love Veggies and Yoga
    Posted at 09:08h, 20 February

    Gorgeous photos, Marla! Love the bright pops of pom arils scattered throughout the bake. Soooo pretty!

  • Erin
    Posted at 10:05h, 20 February

    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!

  • Bonnie K
    Posted at 10:20h, 20 February

    This is most unique. I love the looks of it. I will definitely have to try this.

  • Heather @ Get Healthy with Heather
    Posted at 10:21h, 20 February

    Gorgeous Marla!! Breakfast casseroles are the best. One then once, eat for a few days!

  • Stacey
    Posted at 11:56h, 20 February

    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!!

    • Marla
      Posted at 17:57h, 20 February

      Stacey, feel free to use white or red quinoa too. They all have basically the same flavor. So glad you like my recipes for your family 🙂

  • Erin @ Brownie Bites
    Posted at 12:16h, 20 February

    I also share a love for breakfast casseroles, especially ones you can prepare the evening before!

    • Marla
      Posted at 17:58h, 20 February

      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!

  • Jennifer @ Peanut Butter and Peppers
    Posted at 12:29h, 20 February

    Looks amazing! I have a box of quinoa and I have never used it. I think this dish would be perfect for me to try it with! I love a meal that I can take to work with me thats healthy, filling and full of energy!! Thanks Marla!

    • Marla
      Posted at 17:59h, 20 February

      Jennifer, you gotta pop open that box of quinoa. This would be perfect to bring to work!

  • Bree
    Posted at 12:41h, 20 February

    One word–gorgeous!

    • Marla
      Posted at 17:59h, 20 February

      Thanks Bree 🙂

  • Jeanette
    Posted at 18:07h, 20 February

    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.

  • Lisa [With Style and Grace]
    Posted at 18:15h, 20 February

    love the combination of sweet potato, quinoa and dried fruit – definitely need to try this one!

  • Cookin' Canuck
    Posted at 20:42h, 20 February

    I still haven’t tried quinoa for breakfast, but really need to jump on that. The combination of flavors in this casserole is really lovely – as are your photos.

  • jenna
    Posted at 05:40h, 21 February

    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! 🙂

    • Marla
      Posted at 18:27h, 21 February

      Jenna, we love oatmeal too. This is a nice + subtle change.

  • Marta @ I love breakfasts!
    Posted at 12:44h, 21 February

    Great recipe. I like quinoa as well, tried quite a few recipes and love this one!

  • Alyssa (Down To Earth)
    Posted at 17:34h, 21 February

    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.

    • Marla
      Posted at 18:27h, 21 February

      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.

  • Alison @ Ingredients, Inc.
    Posted at 18:12h, 21 February

    super clever! Miss you!!

  • Sanjeeta kk
    Posted at 00:15h, 22 February

    My..my..this must be one of the most healthiest breakfasts I have come across in my browsing recently! Love that beautiful slice full of nutrients.

  • anh@anhsfoodblog.com
    Posted at 00:37h, 22 February

    What a great way to use quinoa!

  • Sally @ Spontaneous Hausfrau
    Posted at 05:10h, 22 February

    I love the idea of a breakfast casserole and this looks so decadent but healthy. Pinning this one right away!

  • anne
    Posted at 08:32h, 22 February

    i want to make this. you have pom seeds, almonds, & pistachios on top? also can you omit the salt? thanks

  • Barbara @ Barbara Bakes
    Posted at 08:37h, 22 February

    I love breakfast casseroles too. I haven’t tried quinoa for breakfast. This looks like a great way to try it.

  • Sylvie @ Gourmande in the Kitchen
    Posted at 01:39h, 23 February

    Love those beautiful jewel colored pomegranate arils here, such a nice way to dress up breakfast.

  • angie
    Posted at 10:59h, 25 February

    this looks FABULOUS! if you have a minute, I would love for you to link this up at my Successful Saturday linkup. I think it would be a great addition!
    Have a great weekend!

  • Betty
    Posted at 22:05h, 25 February

    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. 🙂

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  • Shanna
    Posted at 17:42h, 06 March

    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!

    • Marla
      Posted at 18:54h, 06 March

      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 🙂

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  • Mara
    Posted at 20:59h, 21 March

    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:-)

    • Marla
      Posted at 04:37h, 22 March

      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))

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  • Christine
    Posted at 06:40h, 13 April

    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!

    • Marla
      Posted at 08:26h, 13 April

      Christine, fingers are crossed ~ I hope it turns out wonderful. Do report back 🙂

  • Leanne @ Healthful Pursuit
    Posted at 05:10h, 18 September

    holy moly, I saw this on pinterest and nearly died with excitement. It’s SO beautiful! Great recipe, love it!

  • Alyson
    Posted at 11:35h, 22 September

    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. 🙂

    • Marla
      Posted at 05:22h, 23 September

      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

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  • plasterers bristol
    Posted at 09:50h, 21 July

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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