Prep:  5 minutes
Cook:  35 minutes
Serves:  4
Average: 4.5 (18 votes)
Recipe by: Australian Eggs
This five ingredient rice bake is full of cheese, spinach and eggs to make a delicious and healthy meal in no time. It's also a great way to use up leftover rice or pasta!
Credit: Whisk Media Group

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Play Video: Egg and Spinach Rice Bake
Egg and Spinach Rice Bake
  1. Preheat oven 180°C/160°C (fan-forced) and lightly grease a 10-cup capacity ceramic baking dish
  2. Whisk 3 eggs and milk together in a large mixing bowl. Season with salt and pepper
  3. Heat microwave rice according to packet instructions. Add to egg mixture along with spinach and 1 ½ cups of cheese. Mix well
  4. Spoon into prepared baking dish and sprinkle with remaining cheese. Bake for 25 minutes
  5. Remove rice bake from oven and make 4 indents in the top of the rice. Crack an egg into each indent. Return to oven and bake for a further 10-12 minutes or until egg whites are set and yolk is still runny. Serve immediately with side salad
Tips & Hints:
  • If using fresh spinach, use a 120g bag of baby spinach and wilt in a pan for 1 minute. Press out excess moisture and use a directed in the recipe.
  • You can substitute the microwave rice with 450g of leftover cooked rice or pasta.
  • Pack into portion size and freeze for 2 months. Defrost in the fridge overnight and reheat in the microwave.
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