Spinach and Mozzarella Egg Bake
This low-carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together! And this simple egg bake has only 2 net carbs in a serving and it’s one of the most popular breakfast recipes on the blog!
PIN Spinach and Mozzarella Egg Bake to make it later.
This simple Spinach and Mozzarella Egg Bake that uses spinach, eggs, green onion, and Mozzarella cheese has been wildly popular on the blog for years. I suspect it’s from people buying those big tubs of spinach at Costco and then googling “What can you make with spinach and eggs?”
And even though it’s been ultra-popular, for years I’ve wanted to improve the photos for this recipe. When we finally did decide to take new photos, I discovered I no longer had the size of baking dish I’d used in the recipe, so we upgraded this to a recipe that now makes eight servings. But if you prefer the original version that used a slightly smaller dish and makes six servings, you can still find that here.
We did make a real effort to match the old photos, since this recipe has so many fans! If you’re someone who’s been making this breakfast casserole with spinach and Mozzarella cheese regularly, what do you think? Do you still recognize it in these new-and-improved pictures?
We actually made this two weeks in a row to get new photos we thought captured the dish, and Kara and I devoured it each time, and I happily warmed up leftovers for breakfast for a few days in a row. If you’re a spinach fan, or just like to start out the day with a healthy breakfast I hope you’ll give this a try!
What ingredients do you need?
- fresh spinach
- Olive Oil (affiliate link)
- grated mozzarella cheese
- green onions
- Spike Seasoning (affiliate link), or use any all purpose seasoning mix that’s good with eggs
- salt and fresh ground black pepper to taste
What is an egg bake?
This recipe is a type of breakfast casserole variation that I started calling an egg bake a few years ago. What that title means is that the Spinach and Mozzarella Egg Bake has lots of spinach and cheese, and just enough egg to barely hold it together.
Is spinach and eggs a healthy combination?
No matter what kind of healthy eating plan you follow, spinach and eggs are healthy ingredients! Spinach (and other leafy greens) have more nutrients than almost any other food, and eggs are loaded with protein. You can also make this with liquid egg products or with more egg whites than yolks if that’s what works for you.
What if you’re not a fan of Mozzarella cheese?
If you’re not a fan of the very mild flavor of Mozzarella cheese, you can definitely use another white cheese in this recipe such as white cheddar, Monterey Jack, or Swiss.
Want more Low-Carb and Keto Breakfast Casseroles?
Check out Low-Carb and Keto Breakfast Casseroles Your Family Will Love for lots more egg bakes or breakfast casseroles like this one.
How to make the Spinach and Mozzarella Egg Bake:
(Scroll down for complete printable recipe with nutritional information.)
- Preheat the oven to 375F/190C and spray a 9″ x 13″ casserole dish with non-stick spray.
- I used 12 oz. of organic spinach for the updated recipe. Heat the oil in a large frying pan and add the spinach all at once.
- Turn spinach over and over and cook the spinach just until it’s barely wilted, just a couple of minutes.
- Then spread out the wilted spinach out in a layer in the bottom of the casserole dish.
- Spread a generous layer of cheese over the spinach and then add green onions!
- Season with the Spike Seasoning and some fresh-ground black pepper. (You can add salt if you like, but Spike has salt so we didn’t add more.)
- Pour the beaten eggs over the spinach and cheese.
- Then use a fork to “stir” the mixture so the spinach, egg, and cheese is well combined.
- Bake about 25-30 minutes, or until the mixture is set and lightly browned.
- Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick and tasty breakfast!
More Recipes for Baked Eggs:
- Baked Eggs with Asparagus and Parmesan
- Sausage, Mushrooms, and Feta Baked with Eggs
- Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs
- Sausage, Kale, and Mozzarella Egg Bake
- Zucchini Egg Bake
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Spinach and Mozzarella Egg Bake
This low-carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together!
- 12 oz. organic fresh spinach
- 2 tsp. olive oil
- 2 cups grated mozzarella cheese
- 1/2 cup thinly sliced green onions
- 12 eggs, beaten
- 2 tsp. Spike seasoning (or use any all purpose seasoning mix that's good with eggs)
- fresh ground black pepper to taste
- Preheat oven to 375F/190C. Spray a 9 inch X 13 inch inch glass or crockery casserole dish with olive oil or nonstick spray.
- Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.
- Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.
- Layer the grated cheese and sliced onions on top of the spinach.
- Season with Spike Seasoning (affiliate link) and fresh ground pepper to taste.
- Beat the eggs until they're well combined.
- Pour eggs over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.
- Bake about 25-30 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting.
- The egg bake will settle down some as it cools. Serve hot.
- This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.
This is good with sour cream. I also like a little Green Tabasco Sauce sprinkled on the top.
Recipe created by Kalyn.
Amount Per Serving: Calories: 214Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 301mgSodium: 697mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spinach and Mozzarella Egg Bake is a great recipe for any other low-carb eating plan including Keto, and low-carb or keto diet followers would use full-fat cheese for this and wouldn’t even mind a bit more cheese! However it’s important to use low-fat mozzarella if you’re making it for the original South Beach Diet. With that caution, this recipe would be suitable for all phases of South Beach.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2012, and for such a simple dish it’s been hugely popular on the blog. It was last updated with more information and better photos in 2022.
229 Comments on “Spinach and Mozzarella Egg Bake”
can I make the spinach, mozzarella egg breakfast casserole the day before?
Not completely sure what you mean by that?
If you’re talking about assembling it the day before and baking the next morning, you will need to let the ingredients come to room temperature before you bake it, otherwise the cooking time will be different.
If you’re talking about baking it and then reheating the next day, that will definitely work, although I have only reheated individual pieces in the microwave. If you want to reheat the entire thing in the oven I would bake it a bit less time originally.
Hope that helps.
My mom used to make something called spinach casserole. It was my absolute favorite dish she made when I was a child and this recipe is similar enough that it makes me think of her and this dish every time I prepare it.
Oh I love hearing about that. I’m glad you are enjoying it and that it’s bringing back good memories for you!
Delicious Spinach and Mozzarella Egg Bake. I tried it once and now I am hooked. It is soooooo good with sour cream. I am happy that I came across this lovely recipe. I am baking it now and I am going to enjoy it after a good day after work. Thank you so much for sharing this recipe and you can believe I am going to share it with my family and friends! YUMMY! 🙂
So glad you enjoyed it so much!
I made your Thai Turkey and Basil recipe, served over Udon noodles, It was a huge hit with my family!
Glad it was a hit!
Is it okay to bake it at 400F for a shorter time? I’ve got something that I need to bake simultaneously and 400F is essential for it.
I haven’t tried it at that temperature, but I think it will be fine. Just be sure to start checking sooner. Hope it works well for you!
I didn’t precook the spinach… will it be ok??
Not sure; I have never done it that way.
Mine is a question: is it ok to mix up and refrigerate the day before? thank you!
I have not done that but I think it will work fine as long as you’re sure to let the refrigerated casserole come to room temperature before you bake it. If you don’t do that I worry the middle won’t get done before the top gets too brown.
Let me know how it goes if you try it.
Glad you enjoyed! Feel free to adapt the instructions any way you prefer. And Italian seasoning sounds good for this.
Loved this! So easy and yummy! Not sure why you would layer if at the end you mix is with a fork? I sautéed the green onion with the spinach. After It cooled , I mixed everything in one bowl and poured in dish.
Forgot to mention….I used Italian seasoning instead of spike
Have not made this. It looks very good. Will this dish go with baked salmon?
I made this as a breakfast casserole, so I hadn’t thought about serving it with salmon. But I think the flavors for sure will go well together.
This was pretty good, although to be fair, I didn’t have green onions or Spike seasoning. I cooked some sweet onions in butter and used Mrs Dash. I have ordered the Spike seasoning from Amazon and will try this as written next time. I made the smaller batch but upon comparing the 2 versions decided to scale back the time to 25 min (you had 35). That was just right.
I think you will find that the green onions and Spike seasoning add a lot of flavor if you try it as written, but glad you enjoyed without them.
Its really a nice recipe and mouth watering.
Glad you like it!
Can you freeze this?
Some people do, but personally I feel this type of egg casserole doesn’t freeze well. It releases a lot of liquid when it is thawed and reheated.
What would happen if I wanted to use frozen chopped spinach? If I defrost and drain it really well? Thanks, this looks like a delicious dinner!
I’ve never made this kind of dish with frozen spinach. You could look through the comments and see if anyone talks about doing that.
I am guessing it might work, but to be honest I don’t have much experience with frozen vegetables.
I also added bacon bites which adheres to Keto diet.
That sounds like a tasty addition!
What is the best substitute for Spike seasoning? I know you mentioned “or other seasoning mix,” but I am wondering what flavor(s) of seasoning work best as a substitute.
I have always used Spike Seasoning myself so I don’t have another specific seasoning to recommend. But any-purpose seasoning blend will work in this recipe, or any seasonings you like on eggs.
Turned out great, I added some red pepper, zucchini and asparagus, garlic and some savory spices from Penzeys.
So glad you enjoyed!
I was in a hurry so I made this on top of the stove in an 8 inch cast-iron skillet. I reduced the amount of the ingredients, put a lid on it and cooked it on low until it was well set. The top was not brown but the bottom was. Delicious
Fun, it sounds like you turned it into a Frittata. You could brown the top under the broiler. I need to try this idea!