Creamy Baked Orzo


Creamy Baked Orzo1

Are you fan of breakfast casseroles? Well then, I’ve got a treat for you today. Bonus: it would also be lovely served with a salad for brunch, lunch OR dinner. Basically, it’s delicious any time of day.

Typical breakfast casseroles, or strata, utilize bread to bulk-up the dish. By using orzo (rice-shaped pasta) there is no need to prepare this dish the night before (but you can, if you’d like). Since orzo is typically used in Mediterranean dishes, I’ve used those flavors in this creamy and savory casserole. Bacon gives it a smoky and salty taste, while the cheese, yogurt and eggs create a creamy, custardy texture. EnJOY!

If you’re looking for one-dish meals, you might also like:

Italian Breakfast Strata
Asparagus Pancetta Tart
Spinach Egg Casserole
Spinach Breakfast Strata
Zucchini, Potato, Tomato & Blue Cheese Frittata

Creamy Baked Orzo2


Creamy Baked Orzo
Recipe Type: Breakfast, Main Dish
Cuisine: Greek
Author: A Passionate Plate
Prep time:
Cook time:
Total time:
Serves: 6
To make ahead the night before, complete through Step 7 and refrigerate. Let the mixture come to room temperature in the morning while you make the egg mixture.
  • 1 cup orzo
  • 10 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 large leeks, white and tender green parts only, thinly sliced
  • 8 oz. sliced crimini mushrooms
  • 4 cups fresh baby spinach
  • 6 oz feta cheese, crumbled (I prefer the one with oregano and sun-dried tomato)
  • 4 large eggs
  • 1/2 cup plain Greek yogurt (I use non-fat)
  • 1/2 cup milk (I use non-fat)
  1. In a large saucepan, cook the orzo according to package directions.
  2. In a large, non-stick skillet, cook the bacon until browned.
  3. Add the leeks to the pan with the bacon and cook until tender.
  4. Drain the orzo and put it into a medium bowl.
  5. Add the bacon mixture to the orzo, leaving about 1 Tbsp. bacon fat in the skillet.
  6. Cook the mushrooms in the skillet for about 4 minutes, then add the spinach and cook until wilted.
  7. Add the mushroom mixture to the orzo and fold in the feta. Season with salt and pepper.
  8. In a small bowl, whisk the eggs, then stir in the yogurt and milk. Season with salt and pepper.
  9. Blend the orzo and egg mixtures and pour into a 12×8-inch casserole dish coated with pan coating.
  10. Bake at 375°F for 35-45 minutes until the eggs are set and the top is lightly browned.
  11. Let the dish rest for 10 minutes before serving to let it set-up.


  1. Angela says:

    Hi Joy
    This sounds so yummy & a winner to prepare and serve at my church. I prepare the meals in hotel size pans. One other time you did a recipe convert for me on the yummy egg and spin casserole. Can you do that again or point me the the tool you use to covert to the LARGE pan needed.

    • JoyAldrich says:

      I’m thrilled that you’re going to make this for your church group! I know they’ll love it. Using the How To: Convert Recipes by Volume method, I would use a multiplier of 2 for a 2″ Deep Full Hotel Pan. If you need more than that, I’d use two pans rather than a deeper pan so that you get the same creamy texture with a crispier top. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.