California Avocado Quinoa Breakfast Bake

Serves: 8


Olive oil spray
8 large eggs
1 1/2 cups nonfat (skim) milk
1/2 ripe, Fresh California Avocados, seeded, peeled and diced
1/4 cup crumbled feta cheese
1/4 cup diced sun dried tomatoes
1/2 cup chopped raw spinach
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 cup uncooked quinoa, rinsed and drained
1/4 tsp. salt
1/4 cup grated Parmesan cheese

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit