One of the things I love about running this site for so long is seeing how some of my favorite recipes morph. Outside of developing recipes, I don’t measure. I go based on whatever mood I’m in and never cook a meal the same way twice. This millet egg bake is the perfect example.
This egg bake started out in ramekins, topped with gouda cheese and various herbs. This updated version keeps the same feel but I’ve added dill and vegetarian parmesan. You can always use whatever you have on hand, but this is currently my favorite version of this recipe.
On occasion (or always) I end up having extra grains I’ve cooked up for a meal. This egg bake is great for using up those excess grains. Feel free to substitute in quinoa, rice, or any other of your favorite grains. I use around 1 cup of the cooked grain to replace the 1/2 cup uncooked millet.
- 1/2 cup uncooked millet
- 1 1/2 cups water
- 2 cups roughly chopped spinach
- 4 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 2 tablespoons fresh minced dill
- 1/2 cup grated vegetarian parmesan
- In a medium pot over low heat, add millet to lightly toast for 2-3 minutes. Pour in 1 1/2 cups water and a small pinch of salt, bring to a boil, and reduce to a simmer. Cook until water is absorbed, 15-20 minutes.
- Preheat oven to 375˚.
- Combine millet, spinach, Toss millet and spinach together and place in a 8×8 or 9×9 baking pan. Whisk together eggs, milk, salt, and dill. Pour over spinach/millet mixture and lightly smash millet down until covered by eggs.
- Place cheese on top and lightly press down again. Bake for 25-30 minutes until the egg mixture has set and puffed up.
Millet Egg Bake
Grains: I’ve made this with various different grains. It’s great with quinoa but bulgur or freekeh are also night. I tend to stay away from the chewier grains in this egg bake but you could certainly try.
Cheese: Use what you have on hand for the millet egg bake. I like the saltiness of the parmesan but any cheese that melts is solid.
Vegetables: I love to add in any leftover roasted vegetables I might have around. Asparagus, tomatoes, zucchini, or potatoes are all lovely.
Millet is one of my favorite grains to use for breakfast when I need something quick. Unlike quinoa, it doesn’t have a stronger flavor and thus, pairs well with produce from every season. Beyond this creamy millet porridge, a few of my other favorite millet breakfast recipes include: