Egg and Spinach Rice Bake

Prep: 5 minutes

Cook: 35 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

111

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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Egg and Spinach Rice Bake

Ingredients:

7 eggs

½ cup (125ml) milk

Salt and pepper to taste

450g sachet microwave long grain white rice

250g frozen spinach, thawed and squeezed to remove excess liquid

2 cups (240g) grated cheese

Serve with side salad

Method:

Preheat oven 180°C/160°C (fan-forced) and lightly grease a 10-cup capacity ceramic baking dish
Whisk 3 eggs and milk together in a large mixing bowl. Season with salt and pepper
Heat microwave rice according to packet instructions. Add to egg mixture along with spinach and 1 ½ cups of cheese. Mix well
Spoon into prepared baking dish and sprinkle with remaining cheese. Bake for 25 minutes
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.