063 / 75 · Make Once, Eat Again
Chickpea Spinach and Egg Breakfast Bake
4 breakfast-bake portions, each with 1 whole-wheat toast slice · Active 45 min · Total 1 hr 45 min
Print recipe · PDFChickpeas give a spinach-and-egg bake small distinct pieces within the set egg, while measured feta adds a salty finish. A slice of toast completes each of the four breakfasts. The beginner lesson is controlling spinach moisture before it enters the bowl; a soft wet pile of greens cannot be treated like the same volume of dry ingredients. This is a useful bake to portion deliberately, not a reason to keep reheating an entire dish.
Press the greens before mixing
Wilt the washed spinach completely, then cool it enough to handle and press excess liquid out in a clean sieve. Chop the greens so one long strand does not pull through a whole square when it is cut. Cooked onion is easier to distribute than a few large raw pieces. Drain the canned chickpeas well before measuring, and spread them evenly through the prepared dish. These steps give each portion a similar mix rather than a corner that is mostly egg and another that is mostly beans.
Check the center, then cool the portions
Whisk eggs and milk until evenly combined, add the cooked greens and onion, and pour over the chickpeas. Scatter the measured feta across the mixture before baking. The center should be set with no runny egg, and a thermometer check establishes the casserole endpoint. Give it a short rest so it cuts cleanly, then divide the whole dish into four equal shares. For later meals, lift those portions into shallow containers and refrigerate promptly rather than waiting for the ceramic dish to cool on the worktop. Store bread separately and toast it when needed. The estimate includes six eggs spread across four meals, not six eggs in each meal, and all the measured chickpeas, feta and toast. A larger pan would make a thinner bake that finishes sooner, so use the stated vessel for the suggested timing.
Ingredients
- 6 large eggs (about 300 g edible, shells removed)
- 2 cans chickpeas, well drained and rinsed (480 g edible solids total)
- About 8 packed cups spinach, washed (200 g)
- 1 small onion, finely diced (100 g)
- 1 small garlic clove, minced (3 g)
- 1/2 cup reduced-fat 2% milk (120 ml/about 124 g)
- 1/2 cup crumbled feta (80 g)
- 2 teaspoons olive oil (10 ml/about 9 g), divided
- 1/2 teaspoon sweet paprika (1 g)
- 1/2 teaspoon fine salt (3 g)
- 1/4 teaspoon black pepper (0.6 g)
- 4 slices whole-wheat bread (160 g total)
Set out
2-liter/about 2-quart square baking dish, around 8-inch/20 cm square and 2-inch/5 cm deep, Large nonstick skillet, Clean sieve, Mixing bowl, Whisk, Spoon, Knife and board, Kitchen scale, Measuring jug, Food thermometer, Oven mitts, Toaster, 4 shallow storage containers
Allergens
Egg, Milk, Wheat; check bread labels for sesame or other added allergens. Check labels and substitutions.
Make it
- Heat the oven to 375°F/190°C. Grease the baking dish with 1 teaspoon/5 ml of the oil. Drain chickpeas and weigh 480 g edible solids.
- Heat remaining oil in the skillet over medium heat. Cook onion for 8–10 minutes until softened, then garlic for 30 seconds. Add spinach in handfuls and cook for 3–4 minutes until fully wilted. Transfer to a clean sieve, cool enough to handle, press out excess liquid and chop.
- Whisk eggs, milk, paprika, salt and pepper in the bowl. Stir in cooked onion-spinach mixture. Spread chickpeas evenly in the dish, pour over the egg mixture and gently move a spoon through to distribute. Scatter all measured feta evenly over the top.
- Bake for 30–40 minutes until the middle is set with no runny egg and the center reaches 165°F/74°C. Rest for 10 minutes, then divide into 4 equal portions. Serve each with 1 toast slice or cool planned later portions promptly as directed.
A useful kitchen skill
Press watery cooked greens, distribute pulses before pouring eggs and check the center of a bake before portioning.
A useful detail
All 200 g raw spinach input is counted despite water being pressed out. The 105-minute total allows beginner preparation, greens cooling/pressing, baking and resting; cooling for freezer storage is additional. The dish has room for the full mixture.
Another way
- Use 80 g whole-milk mozzarella in small cubes instead of feta, revising the estimate.
- Use 480 g cooked drained unsalted chickpeas instead of canned, retaining their original storage deadline and using their cooked composition.
Keep it well
Divide leftovers promptly into shallow containers, no more than about 2 inches/5 cm food depth, and refrigerate at 40°F/4°C or below within 2 hours, or 1 hour above 90°F/32°C. Do not wait for a deep pot or dish to cool on the counter. Use within 3 days. Once chilled, seal and freeze individual portions at 0°F/−18°C for up to 2 months for quality. Thaw in the refrigerator and reheat each needed portion to 165°F/74°C. Keep bread separate and toast fresh; freezing may make the egg texture firmer.