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Breakfast recipe · from the recipe book

Sheet-Pan Feta Egg Bake with Quinoa Crust

A crisp, golden quinoa-and-parmesan crust topped with tender eggs, roasted peppers, spinach, dill and salty feta.

Sheet-Pan Feta Egg Bake with Quinoa Crust

Ingredients

  • ⅔ cup120 gQuinoa, dryrinsed
  • 1 cup240 gWater
  • ⅓ cup grated30 gGrated Parmesan
  • 9 large450 gEggs
  • 1½ medium200 gRed bell peppersliced into thin strips
  • 1 medium120 gGreen bell peppersliced into thin strips
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gOlive oil
  • 1 cup sprigs8 gFresh dillchopped
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Bring the quinoa and water to a boil in a small pot, cover, and simmer on low for 15 minutes until the water is absorbed; let it cool for 10 minutes.
  2. Preheat the oven to 400°F (200°C). Brush a quarter sheet pan (about 9x13 inches) with half the olive oil.
  3. Toss the red bell pepper and green bell pepper with the remaining half of the olive oil on a second pan and roast for 12 minutes until softened.
  4. In a bowl, mix the cooled quinoa with the parmesan and 1 of the eggs. Press it evenly into the oiled pan and bake for 12 minutes until set and lightly golden at the edges.
  5. Meanwhile, whisk the remaining eggs with the Greek yogurt, salt, black pepper, red pepper flakes and half the dill.
  6. Scatter the spinach, roasted red bell pepper and roasted green bell pepper over the quinoa crust, pour the egg mixture over them, and sprinkle on the feta.
  7. Bake for 18 to 22 minutes, until the center is set and reaches 160°F (71°C).
  8. Rest for 5 minutes, sprinkle with the remaining half of the dill, and cut into 4 squares.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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