Quinoa Breakfast Casserole

Quinoa Breakfast Casserole

4 cups of cooked quinoa (instead of preparing quinoa with water like the package suggests, use chicken broth. so much tastier!)
8 oz of ground sausage
1 medium onion chopped
6 large eggs
1 cup grated carrots
5 cloves garlic, minced
2 tsp dried parsley
1/2 cup parmesan cheese 1 cup mozzarella , plus extra to sprinkle on top
1 tsp salt (more if you use water to make your quinoa. otherwise, the chicken broth adds enough salt.)
1 tsp pepper

Directions:
Preheat oven to 375 (fahrenheit). Place a small amount of butter in a frying pan. Saute onions for about 3 minutes then throw in your sausage and cooked it till it is crumbly and no longer pink.

Next combine all of your ingredients in a large bowl (except for the extra cheese for the top) and mix well.  Use some butter to coat your 9x13 baking dish.  Scoop out mixture to fill your 9x13 baking dish. (You can also put this mixture into a muffin pan) Press down firmly with your fingers or the back of a spoon.  Sprinkle more parmesan cheese on top.  Bake in oven for 30 minutes.  Ready when slightly browned on top and a fairly browned crust on bottom and sides has formed.