Spinach Sausage Quinoa Breakfast Casserole

INGREDIENTS

large eggs (OR 16 ounces organic silken tofu)

1 cup

unsweetened almond milk (or milk)

1 1/2 tsp

salt

1/2 tsp

fresh ground black pepper

onion (chopped fine)

8 oz

breakfast sausage (OR tempeh sausage, browned)

2 cups

cooked quinoa

10 oz

frozen spinach (thawed and squeezed dry)

4 oz

cheddar cheese (OR Daiya shreds)

2 oz

parmesan cheese (or vegan parmesan)