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.
Spinach Millet Egg Bake
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 ½ cup uncooked millet.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 3 to 4 1x
Ingredients
- ½ cup uncooked millet
- 1 ½ cups water
- 2 cups roughly chopped spinach
- 4 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- 2 tablespoons fresh minced dill
- ½ cup grated vegetarian parmesan
Instructions
- In a medium pot over low heat, add millet to lightly toast for 2-3 minutes. Pour in 1 ½ 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 8x8 or 9x9 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
variations
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.
Explore
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:
Garlic Spinach, Millet, and Eggs
Spinach Millet Egg Bake
Pumpkin Pie Millet Porridge
Shanna says
Both of the resources you shared? LOVE them. When I watched Kelsey's video, I told Tim, I want this life. And when I read Sarah's post (just this morning), it made me cry.
Sue Kempton says
This sounds like a wonderful recipe to try. Which cheese do you suggest using? Just below chives it says "12". It looks like it could be an ingredient, but not certain.
Kankana says
That's my kinda breakfast , actually more like 'weekend brunch'. Thanks for sharing those two inspirational links.. loved it!
Kathryn says
Oh I know exactly how you're feeling. It's as much as I can do to muster up the coherence to write a sentence, let alone a whole post.
Kathryn says
And, in my incoherence, I forgot to say what a wonderful way this is to use up leftovers. I love quick and tasty meals like this.
Kammie @ Sensual Appeal says
Ohhhh yeah, totally making this 🙂
sarah kieffer says
You are so sweet. And I come here, always, for inspiration too. Your lovely, clear, beautiful photos and amazing ingredient combinations always make my blogging better. xo
Eileen says
Leftover grain in eggs is definitely on my short list of great breakfasts. I usually just scramble mine, though--so I'm eager to try your baked version!
Warm Vanilla Sugar says
This is so easy and tasty looking! Mmmm. Totally dinner tomorrow.
Sonja says
So glad you're back! Can't wait to hear more about camp and the 50 ideas 🙂 We enjoyed those inspirations too! The spinach bake looks excellent, and reminds me to try millet again (we haven't in a while) 🙂 XO Sonja
Kelsey says
you are so sweet, erin. seriously. how long until you return home?
naturallyella says
Saturday- and I can't wait 🙂
Kelly says
What a gorgeous breakfast dish, this looks amazing! 🙂
Bobbi B. says
Yum! I usually make a big batch of grains and beans on Sunday and use them throughout the week. I really like the idea of using the extras this way.
Katie Clements says
I always end up with extra grains when I'm cooking. Thanks for giving me a totally different way to use them up. I'm looking forward to trying this!
Linda says
ooh, smoked gouda. I like it already. Thanks for posting this recipe—I've got some extra quinoa I need to take care of.
Cari says
Imagine it with smoked salmon pieces 🙂
Nana says
can you make the spinach egg bake in one casserole for four people doubling the recipe?
elalderson says
I bet you could- you would probably just have to bake it longer (just bake until the egg puffs up!)
Christina says
This sounds perfect for an upcoming brunch I'm hosting. Do you think it would work with a stone ground cornmeal (instead of millet)? Just trying to use up what I already have!
elalderson says
I'm really not sure about that- millet is a grain as cornmeal is more of a flour. The texture may turn out to be a bit off!
Susan says
I was out of spinach so I used kale. Very good.
Catherine says
You preface this as a recipe to use leftover millet, which I take to mean some that you have cooked already, and then you call for uncooked millet. I'm confused.
erin says
I've updated the lead in- I wanted to give the option for both as sometimes one doesn't have leftover grain.
Ann R says
This looks like a great recipe. I can imagine using spinach, kale (maybe partially cooked because it’s not as tender as spinach) or so many other yummy veggies. One question, I don’t see anyone mentioning that they’ve made this in the form of muffins. As I would be eating them for successive breakfasts, muffins seem like a perfect idea. Thanks for a creative and delicious recipe!
★★★★★