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Egg and Spinach Rice Bake

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Preparation time: 40 min
Serves 4 people
3.72 Average Rating

We love this Egg and Spinach Rice Bake because it's super easy to make and equally as healthy.

It only requires a few ingredients, all of which you can probably find in your pantry or fridge. Keep scrolling to try it out yourself.

Print Recipe
Published

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

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  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.

Notes

  • 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.

Nutrition Per Serve

  • 358g Serving size
  • 2470kJ 590kcal Energy
  • 33.7g Protein
  • 31.7g Total fat
  • 17.9g Saturated fat
  • 40.3g Carbs (total)
  • 2.7g Carbs (sugar)
  • 614mg Sodium
  • 7.3µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.72

61 reviews

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