Get my newest recipe via email:

Skillet Rainbow Quinoa Egg Bake

Simply a bunch of nourishing leftovers baked together with eggs and cheese, make this rainbow quinoa egg bake your easy recipe template for tasty spur-of-the-moment meals.

wedge of Rainbow Quinoa Egg Bake with salad on the side |Letty's Kitchen

Especially on longer summer days, when we take Carlos-dog on his after-dinner walk, Robbie and I find ourselves asking each other what’s for dinner. I may have a vague idea, but half the time there’s no solid dinner plan. Rainbow quinoa egg bake is a brain child from one of those evening walks. 
For this rendition of a skillet egg bake, diced carrots and green onions get a quick sauté, and are stirred into leftover tri-color quinoa along with a dollop of favorite cottage cheese, sun-dried tomatoes from the pantry, and golden-browned vegetarian sausage crumbles . Mix that with 4 eggs and pour it all into an oiled skillet. Sprinkle with grated sharp cheese and a dusting of red Aleppo pepper, give it 20 minutes in the oven, and ta-da, dinner’s ready, on the table. Easy. Delicious.

ingredients ready for Rainbow Quinoa Egg Bake

Start by asking what do we have in the fridge? Rainbow quinoa from the night before, check. Gorgeous yellow farm eggs, check. That last wedge of cheese, grate it. For sure, fresh veggies. Sun-dried tomatoes from the jar of dried tomatoes in the pantry, check. No plan becomes a plan. I kid you not, dinners like this happen a lot at our house.

Baked in skillet and ready to cut Rainbow Quinoa Egg Bake

Rainbow Quinoa Egg Bake recipe notes:

  • Use a well-seasoned oven proof cast-iron or non-stick skillet, or any casserole pan sprayed with cooking spray.
  • I’ve included the quinoa cooking step in the recipe in case you don’t already have a stash of cooked quinoa.
  • Follow the template, but get creative. Be sure to include a colorful vegetable, like carrots, or maybe diced sweet potatoes. If you don’t have quinao, use cooked rice or barley, even pasta.
  • Think about what you have around for extra flavor, like the veggie sausage and sun-dried tomatoes in this recipe. Diced artichoke hearts or salty Kalamata olives are nice to have in the pantry for last minute skillet egg bakes.
  • I found a bunch of green onions about to go bad in the crisper, so in they went. For your aromatic you could use red onions instead.
  • When preparing quinoa, or rice or another grain, cook more than you need–the trick is to have leftovers. (If you think your leftovers might turn into a science experiment before you get around to using them, stash them in the freezer. 😉 Defrost in a saucepan, on low flame, adding a couple tablespoons of water. Or defrost in the nuclear oven, aka microwave.)
  • Egg bakes remind me of frittatas—though I wouldn’t call them that–frittatas use at least twice the eggs.

Rainbow Quinoa Egg Bake plated with salad bowl on the table

Make it a fabulous week–get in the kitchen and cook something delicious!

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Nutrition Facts
Rainbow Quinoa Egg Bake
Amount Per Serving
Calories 195 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 121mg40%
Sodium 278mg12%
Potassium 252mg7%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 11g22%
Vitamin A 3675IU74%
Vitamin C 1.2mg1%
Calcium 117mg12%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.


  • I’ll try this. I have a ton of quinoa and am bored with eating it in salads. GREG Reply · 19 May, 2016

    • I’d love to know how the recipe comes out for you Greg! Reply · 22 May, 2016

  • I finally decided to make my own quinoa salad a couple of weeks ago and didn’t realize how easy it was to prepare. Definitely want to try your recipe out now!! Reply · 23 May, 2016

    • Thanks Lisa! I also love quinoa because it cooks faster than rice. Reply · 23 May, 2016

  • Yum! Reply · 28 May, 2016

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.