Cheesy Egg & Rice Bake

I’m really trying to focus on my personal challenges for the 1/3 Less Challenge this past week since the month is coming to an end soon. So when I had leftover rice the other day and I was tempted to let it languish in the fridge until it was forgotten about, I knew I had to use it up instead. Remember, 1/3 less food waste is one of my primary focuses this month.

My biggest problem with leftover rice is always the quality after it is reheated. I find the safest use for leftover rice is to combine it with something else – in a soup or casserole or even fried rice. If I try to just repurpose the rice as is for a new side dish, it just doesn’t turn out with a texture we enjoy.

So I spent some time brainstorming what to do with that leftover rice since all the usuals just weren’t appealing to me. My original plan for dinner had been a breakfast-for-dinner of some kind. Finally I decided I’d attempt using the rice in a breakfast casserole. It turned out to be a wonderful idea. The texture of the rice gave the casserole a little more bite than a more traditional breakfast casserole. And everything baked together so perfectly. We all really enjoyed this. Our 11 year old asked for the remaining small helping of leftovers for breakfast the next morning and our 6 year old, aka Mr. Picky, cleaned his plate. That was pretty impressive to me considering he’s not usually a big fan of either eggs or rice. This one is definitely a winner and something that I will absolutely be making again. It’s a perfect brunch option!

Cheesy Egg & Rice Bake

  • 5 eggs
  • 1 1/2 c. milk
  • 1 t. salt
  • 1 t. paprika
  • 1/2 t. black pepper
  • 3 c. cooked rice
  • 1 1/2 c. frozen peas (or other veggie of your choice)
  • 2 c. shredded cheese, divided

1. Whisk together the eggs, milk and seasonings in a large bowl. Stir in rice, peas and 1 1/2 c. shredded cheese. Pour into a greased 13×9 baking dish.

2. Top with remaining shredded cheese and bake at 375 degrees for 40-50 minutes, until set and a knife inserted in the center comes out clean. Let sit for 5 minutes before slicing and serving.

5 thoughts on “Cheesy Egg & Rice Bake

  1. We will have to try this because we almost always have leftover rice that just goes to waste because it’s yucky reheated by itself. Thanks!

  2. Try freezing leftover rice, rather than putting it in the fridge. Heats up perfectly. Learned this trick from a Japanese friend who makes a bunch of rice balls in advance for lunch and freezes them.

    I only put rice in the fridge when I want fried rice in a day or two, because it definitely is no good otherwise. Might have to give this recipe a try though!

  3. I had leftover rice this week (is it leftover if it didn’t get done on time and you never ate it?). I also had 4 chicken thighs and a cup or so of grilled veges. I mixed them all together with some extra sauteed mushrooms and a jar of alfredo sauce. I baked it for about 30 minutes and it was so good! I prefer alfredo sauce to cream of whatever soups since it has almost no carbs and is less salty.

  4. Oh, this looks yummy and I’m definately going to try it soon!

    I agree with Rebecca, I freeze rice also and it reheats perfectly. Any ice crystals or condensation in the container re-steam the rice when and make it just like fresh made rice. Well, I use the microwave to thaw/reheat rice and that’s how it works for me anyways.

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