Spinach Millet Egg Bake

Spinach Millet Egg Bake | Naturally Ella

5 from 1 review

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


  1. 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.
  2. Preheat oven to 375˚.
  3. 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.
  4. Place cheese on top and lightly press down again. Bake for 25-30 minutes until the egg mixture has set and puffed up.


Tips + Tricks: The millet will absorb liquid if left to sit for long. If you're looking to prep this ahead of time, I recommend keeping the millet separate. You could also bake, store, and reheat before serving.

Use up leftover ingredients: millet, spinach, eggs

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