Try this Spinach and Rice Egg Bake recipe, or contribute your own.
Suggest a better descriptionStart by boiling rice so that it is ready by the time you are finished preparing everything else. I add one cup of brown rice to 2 cups brown water, cover, and bring to a boil. Once it is boiling, lower flame to bring to a simmer until water is mostly gone. Work on the rest of the steps while you are waiting for this to happen.
Add eggs to a mixing bowl and add in milk. Stir until completely blended.
Combine all dry ingredients (salt, pepper, chili pepper, onion powder, baking powder) in a large bowl and mix thoroughly. Add to the egg bowl and stir thoroughly. Add melted butter and continue to stir until thoroughly mixed together. Stir in spinach and shredded cheese and mix with a wooden spoon or similar. I recommend not using a whisk at this point because the spinach is hard to clean off of the wires. Sausage or ham is optional but recommended. Pour into large, greased, pyrex baking plate and bake on 350 for 45 minutes.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 492 | ||
Calories from Fat: 258 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 79.1mg | 24 % | |
Sodium 2246.3mg | 77 % | |
Potassium 519mg | 14 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 42.5g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 492
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