Ingredients
Method
- Step 1 Preheat your oven to 375°F. Heat rice according to package directions. Step 2 In a mixing bowl, combine rice, cheese, salt, and pepper. Mix well until the cheese and seasonings are evenly distributed. Step 3 Lightly grease a muffin tin with cooking spray (a non-stick muffin tin is recommended). Take a handful of the rice mixture and press it into the bottom and up the sides of each muffin cup to form a basket shape. Step 4 Place the muffin tin in the oven and bake for about 20 minutes, or until the rice baskets are golden and crispy. Step 5 Remove the muffin tin from the oven. Carefully crack an egg into each rice basket and sprinkle the spinach on top. Step 6 Return the muffin tin to the oven and bake for an additional 10 minutes, or until the eggs are cooked to your desired doneness. Step 7 Allow the baskets to cool slightly before gently removing them from the muffin tin.
Nutrition
Notes
Cheese Swap: I’ve made these with pepper jack for a spicy kick and it works wonderfully, just keep an eye on the salt since some cheeses are saltier than others.
Make Ahead Tip: You can prepare the rice baskets a day ahead and store them in the fridge; just reheat them in the oven for a few minutes before adding the eggs.
Storage Instructions: Leftover baskets keep well in an airtight container in the fridge for up to two days, but the eggs will firm up so I like to reheat them gently in the oven.
Common Mistake: Don’t press the rice mixture too thin in the muffin cups or the baskets may break apart; I aim for an even layer about a quarter-inch thick for sturdy results.
Serving Suggestion: I love serving these with a dollop of salsa or a drizzle of hot sauce on top for an extra burst of flavor.
Equipment Alternative: If you don’t have a muffin tin, you can shape the rice mixture into small patties on a baking sheet and crack an egg into a well in the center.
Egg Doneness Tip: For runny yolks, reduce the final baking time to about 7 minutes; my family prefers them set so I go the full 10 minutes.