Breakfast / Global

Spinach, Feta and Rice Egg Bake

A low-effort baked breakfast that turns cooked rice, eggs, spinach, and feta into neat, filling squares.

12 min prep 30 min cook 6 servings Easy
Baked egg dish with greens

Ingredients

Metric

  • 250 g cooked rice
  • 8 eggs
  • 100 g spinach
  • 120 g feta
  • 1 small onion, finely diced
  • 100 ml milk
  • 1 tbsp olive oil
  • Salt and black pepper

US

  • 1 1/2 cups cooked rice
  • 8 eggs
  • 3 cups spinach
  • 4 oz feta
  • 1 small onion, finely diced
  • 1/3 cup milk
  • 1 tbsp olive oil
  • Salt and black pepper

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Method

  1. Heat the oven to 190°C / 375°F and oil a small baking dish.
  2. Soften onion in oil, then stir in spinach just until wilted.
  3. Whisk eggs, milk, salt, and pepper in a large bowl.
  4. Fold in rice, vegetables, and half the feta.
  5. Pour into the dish, scatter over remaining feta, and bake for 25 to 30 minutes.
  6. Cool for 10 minutes before cutting into squares.

Substitutions

Feta

cheddar, goat cheese, crumbled tofu

Spinach

kale, peas, grated courgette

Cooked rice

cooked quinoa, small cooked pasta

Storage and Reheating

  • Refrigerate slices for up to 3 days.
  • Eat cold or reheat in a low oven until hot.
  • Freeze individual slices for up to 1 month.

FAQ

Can I use freshly cooked rice?

Yes. Let it cool slightly so it does not start cooking the eggs.

Is this good for lunchboxes?

Yes, once fully chilled; pack it with a simple salad or fruit.