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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fresh spinach
- Olive Oil (affiliate link)
- grated mozzarella cheese
- green onions
- eggs
- 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.
Why is spinach and mozzarella such a popular combination?
I can’t say for sure, but I am guessing the reason this Spinach and Mozzarella Egg Bake is such a popular breakfast casserole recipe is because people buy those big plastic tubs of spinach and big packs of grated Mozzarella cheese and then they search for spinach and mozzarella to find ways to use them up!
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:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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!
Ingredients
- 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
Instructions
- 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.
Notes
This is good with sour cream. I also like a little Green Tabasco Sauce sprinkled on the top.
Recipe created by Kalyn.
Nutrition Information:
Yield:
8Serving Size:
1Amount 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 low-carb eating plan including Keto, and low-carb or keto diet fans would want 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Spinach and Mozzarella Egg Bake recipe was first posted in 2012, and for such a simple dish it’s been hugely popular on the blog. It was updated with better photos in 2022 and was last updated with more information in 2023.
235 Comments on “Spinach and Mozzarella Egg Bake”
I made this for my sisters bridal shower brunch and it was a hit! I got so many compliments on this dish 🙂
I made it the day before and warmed the entire thing in the oven covered with aluminum foil at 375 for one hour!
So glad to hear it was a hit for you!
Its really good with chunky blue cheese. I’m not a fan of cooking but I love this recipe!
Interesting idea! I bet I would like that.
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
Made this today and added some bulk medium sausage that needed to be used. Phenomenal!!!!
Glad you enjoyed the recipe!
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!
Made this morning. Great!, loved it.
So glad you liked it!
There is NO way that 5 oz of fresh spinach cooked and drained makes 4 packed cups! This reuires way more spinach. Other than that it is good.
The spinach from a 5 oz. package fills a 4 cup measuring cup for me, if I pack it down a bit. I guess it depends on your interpretation of the word “packed”. I think I’ll remove that word to avoid confusion. Either way, I made this with a 5 oz. package. Use more spinach if you prefer, of course!
I made this split between an 8″x8″ square and a 9″ glass casserole round. Afraid I’d overcook it, I set the timer for 25 minutes, poked it, didn’t reset the timer, but took it out a few minutes later. It was thinner than I anticipated (I often pre-bake omelet ingredients in a muffin tin to make mornings easy in my house) but quite perfect. I don’t have Spike, but my husband and I use steak seasoning a lot, so I tossed that in without measuring it. It seemed like it was missing something and honestly I think my taste buds were looking for meat. If reheating the leftovers tomorrow is eventful, I’ll write again, but I suspect putting the pan back in the oven with a splash of water to keep the oven air humid will be just fine. I fully anticipate making this often, but likely with a small helping of browned sausage meat and/or diced ham cubes. Thanks for the inspiration!
If you enter “Breakfast Casseroles” into the search bar you will find many, many breakfast casserole options like this with meat. You might like one of those.
Hi,
I don’t have an 81/2×12 dish to bake it in. What size can I use, so it’s not too thin or too smal and uncooked. If I use a bigger baking dish, should I add spinach, eggs, or cheese.
Thank you
I wish I knew what size dish you do have so I could tell you better how to adjust. But yes, if your dish is larger just add a bit more spinach, egg, and cheese. And if it’s smaller decrease each of them slightly. You will need to slightly adjust the cooking time, but probably not too much.
Thank you very much. We made it today, and it was delicious. I used a 9×13 dish
So glad you enjoyed it!
Kids loved it. very good and easy recipe, i tried it last night
Glad you liked it.
Sorry, I just saw it is also listed as SBD phase 1 compliant. My error
Why is the SBD phase 2…all the ingredients are SBD phase 1 compliant, if you use the part skim mozzarella.
Made it this morning for bunch, turned out perfect! I did it with 11 eggs instead of 8 because I’m not watching carbs and the consistency was spot on!
So glad you enjoyed!
Great!
Love your skills
keep sharing things like this.
I added onion, mushrooms, sausage, and Cheyenne pepper (and 4 extra eggs to compensate for the extra volume in the pan).
So good!! I’ll definitely make this again.
That sounds like a tasty variation.
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Use any seasoning that is good on eggs!
What can you use if you don’t have Spike seasoning?
any idea the nutritional info on this?? I loved it!!
Glad to hear you enjoyed it. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
BTW Kristy, Yummly is not always 100% accurate but the nutritional info for this recipe looks good to me.
Which Spike Seasoning did you use? I see a couple different options when searching.
I agree that Spike has made it unnecessarily complicated by making their packages all look similar. The one I use is labeled “original Spike”. It is this one if you want to see the product on Amazon, also comes in jars.
What would be a good substitute for this spice as it is not in Canada?
It says in the recipe: 1 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs).
Can I make this a day ahead of time & then bake it the next day?
I haven’t done it that way but I think it might work. The only caution I’d give is that you probably need to let it come to room temperature after it’s been in the fridge overnight, otherwise the cooking time will definitely be off. But as I said, I haven’t done it so I don’t know for sure.
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This is so nice!!! I made and we had it at a picnic and everyone wanted seconds! I added a tiny amount of chilli flakes for a kick and now I have to share this page with everyone at the picnic!
Thanks for the shout-out, so glad you enjoyed it!
Looking forward to making this delicious recipe next week. Was trying to watch the video and didn’t see any place to click on it. Where is the video arrow? Thanks.
Hope you enjoy Joan! Videos should start automatically so if that didn’t happen something must have been wrong but it worked for me just now.
This looks yummy. I will put it on the menu for next week. The only thing is, I like to freeze portions of food, so my husband can bring it to work and reheat it in the microwave. Now most egg recipes I tried to freeze, become very soggy after thawing. Any recommendations to avoid this?
Thanks Brigitte.
I don’t recommend freezing for this recipe, but it will keep in the fridge for at least a week, probably longer.
Yes it is a great recipe! As a Nutritionist i can say this food is 100% healthy and nutritious. Thank you so much for sharing this recipe, I will must try to home.
Thanks, so glad you like it!
Thinking could use Swiss Chard—in season
Yes, I think Swiss Chard would be delicious in this!
I love a good egg bake and this has my favourite thing to pair with eggs: spinach. This seems super convenient, too!
Thanks Rebecca, glad you like it!
Hello Kalyn,
Someone in my family is following a low carb way of eating, and your website has been of a lot of help.
Thank for such a large selection of recipes. I’ll visit often.
Hi Mely, so glad to hear the site is helpful for you!
very healthy and looks delicious, thanks for sharing.
Glad you like it!
This recipe sounds great! Can’t wait to try it! If I want to add chicken to it, what changes should I make? I’m a beginner, so I need good instructions 🙂
I can’t really give “good instructions” for adding other ingredients to a recipe when I haven’t tried it that way. But if you’re talking about adding some pre-cooked, chopped chicken to the dish, I would layer that on top of the wilted spinach in the casserole dish, before you add the cheese. I’d love to hear how that works if you try it.
That’s exactly the kind of instruction I was looking for, thank you! I will post about the results once I’ve tried it 🙂
I’ve made this a couple times. It does come out pretty thin. I wanted to let everyone know that it can be doubled in a 9×13 pan if you want more! Similar bake-time.
If you want similar dishes with more egg in proportion to the other ingredients, I call those “Breakfast Casseroles” instead of “Egg Bakes.” Thanks for the tip for those who prefer that.
I made this today and it was delicious! Unfortunately, no leftovers for the week. Going to the store for more eggs! Thank you!
So glad you liked it! Such a simple recipe but it has been wildly popular!
This was fantastic. I made a few tweaks: roughly chopped the cooked spinach so it distributes a little more evenly (and I personally don’t like big hunks of spinach), subbed caramelized onions for the green onion, added a big dollop of low-fat ricotta every few inches so that each piece would have one in the center. It was great right after cooling but *wow* it was fantastic the next morning after a night in the fridge. I re-heated the sides of each piece using tongs and a non-stick pan so the edges would crisp up a bit. Really great recipe and will become a new breakfast staple for me!
So glad you enjoyed it! I love your tweaks, especially putting some mozzarella in the center of each piece. That sounds lovely to me!
I sautéed an onion, and 8 oz. sliced fresh mushrooms, and a roasted red pepper. Before I added the eggs, I sprinkled the top with parmesan cheese. I served it for Easter, and one of my guests has a gluten allergy. It was awesome!
So glad you enjoyed!
i need to take to a teacher appreciation breakfast, I would to be able to make it easier for serving. Have you used a muffin tin?
Sorry, I haven’t ever made this in a muffin tin. I do have quite a few recipes of that type on the site; enter “egg muffins” into the search bar to see them.
Looks delish. What changes would I have to make to make this in an 11 x9 x2″ aluminum foil pan?
I might add a couple more eggs to cook it in a larger pan, but I’m not sure how an egg dish like this will work in one of those thin disposable pans. I would invest in a glass casserole dish that you can use over and over if that’s an option.
Hi, I have been making Frittatas for years, but in a frying pan and in the oven and it was good. I made your recipe your way, and it was the best one I have ever made. Thank you so much for your recipe! I’m giving this 10 Stars. Thanks
Joanne
So glad you enjoyed it Joanne!
Could this be put together the night before and kept in the fridge to bake in the morning?
I haven’t done it that way, so I can’t say for sure how it would work. My concern is that unless you have time to take it out of the fridge and let it come to room temperature, the cooking time may take so much longer that the top of the dish will get too brown. Love to hear how it works if you do try it.
Just made this for breakfast this morning. I added some turkey bacon, red peppers and a little fresh parsley I used Mrs. Dash “Table Blend” because I didn’t have the Spike and it was fantastic! Thank you for sharing your recipe!
So glad you enjoyed it!
Does it need to be cooked in a glass dish or can I use aluminum pan?
I have a hard time keeping the eggs from sticking to the pan when I use a metal baking dish, but if you spray well with oil or cooking spray it will work. Just be advised you’ll probably have to scrub the pan a bit.
My new fave breakfast. Top with spaghetti/pizza sauce… tastes like pizza for breakfast! YUM!
Fun idea; glad you are enjoying it!
Yummy Yummy in my Tummy!! Thanks for the recipe
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Hi there! I’m going to make this when we have friends stay with us next weekend, could I make it on a Saturday and bake it Sunday morning?
I haven’t done that, but I think it should work.
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Just came across your website and am LOVING it! I can’t wait to start trying these recipes. This is the first one I decided to try. Here’s my dilemma, I have 7 x 11 or 9 x 13 baking dish. I am slightly new to baking and not sure if I can go ahead and use the smaller dish (it looks like there is a good amount of room at the top of the beautiful pics you took) and just adjust the cooking time accordingly. You think this would work?
THANKS SO MUCH FOR THE SITE AND ALL THE WORK!
I would probably use the dish that’s slightly larger, maybe add a couple more eggs if you’d like. But either way will work and it’s kind of a personal preference if you’d like a thicker or thinner result. Glad you are enjoying the site!
thank you! any recommendations on what to try next? (I know that’s like asking which one of your kids you love the most)
love cheesy stuff and you have so many good cheesy recipes
thanks again
I can’t give recommendations; there is no way for me to know what appeals to someone else! But if you like cheesy, just enter that word in the search bar and see what catches your eye.
it looks very tasty and simple to make
hi! This was delicious!! I have about half of the casserole left over and I don’t want it to go bad. Have you ever tried freezing it? Not sure if it would work.
I have frozen it, but it releases a lot of liquid when it’s thawed so I no longer recommend freezing. This will keep at least a week in the fridge (probably longer) so I just refrigerate and reheat some every day or so. Hope that helps.
Yumm… look like so delicius thaks for sharing
Thanks, glad you like it!
Very good for those who do lowcarb
Glad you like it!
Kalyn, loved this recipe. It's going to be a regular in my home from now on. The only thing I changed was I wilted the spinach with coconut oil instead of olive oil. Yummy! Thanks
So glad you enjoyed it!
this sounds very similar to an omelet i get at a local restaurant. they use onion and bacon and i have them add cooked chicken to the dish; it is divine! i think i'm going to be trying this soon!
Hope you enjoy Crystal!
I love this recipe, its so versatile. I make it once a week for my high protein diet. I've substituted steamed broccoli and diced bell pepper along with the recommended green onion….Yum!
So glad you've been enjoying it!
Hi, I loved it so much that after eating I ate a good portion. It had not happened to me in a long time. Congratulations.
Glad you liked it!
I just made this dish this morning and it was delicious! I will be trying more of your recipes now! Thanks!
Thanks, so glad you liked it!
Made this last night for the week…..ate half last night…guess thats too much lol
Glad you enjoyed it though!
Found this recipe to be super easy. Used egg whites instead. Then put in fresh spinach, snacking tomatoes, onions, celery, bell pepper, and Mexican blend cheese since all I had. It was the bomb and rose just nicely. Only thing had to cook like 50 minutes because my oven at 375 was still liquid like. I put all the egg whites I had in that carton. I counted 25 calories per 3 tablespoons. I put in 7 servings of those. So I estimate it to be no more than roughly 200 calories of egg. Nice! Plus all those veggies, plus about 200 calories worth of cheese. Completely low calorie and I love it! Thanks!!!
Glad you liked it. I have no idea if using all egg whites would affect the cooking time, but now I am curious.
This recipe came across FB recently. I made it this AM and will be making it on a regular basis. I live alone and like that I can have several breakfasts ready to go. A single serving was very filling! Thanks for recipe!!!
Sally, so glad you enjoyed it!
Could you please tell me if you add milk to the eggs when beating them? Thanks
I always used to and you certainly can if you'd like. But over time I decided it didn't make much difference so now most of the time I don't use any.
Glad you enjoyed it.
Great recipe! It was a perfect way for me to use up some things in the house during our No Spend month! Thanks!
Super recipe approved! Delicious and very nutritious. My husband has diabetes and his diet includes green eggs and vegetables, he loved it, thank you!
Thanks, so glad to hear you enjoyed it!
Guess what I'm making in the morning! Yep, this recipe. I have all the ingredients in the fridge. Yum, can't wait.
Hope you enjoy!
Lovley,Iam in the u.k and never heard of spike,I used a little spice for a little kick.
Hi Nikki; fun to hear from someone in the UK! I like the idea of adding a little spiciness. I don't know if Spike is sold out of the U.S. but you can get it on Amazon.com if that works for you.
Hi Kalyn! I had to stop by and comment 🙂 Since pinning this a couple months ago, I have made it about 5 times. I've actually added breakfast sausage each time (Jimmy Deans spicy, cooked/browned and added to the bottom of the 9×13 before I add everything else), and it is so delicious!!! It makes more than enough for 2 dinners, which is great. My husband and I like things spicy, so I also add a ton of crushed red pepper. And the cooking time is perfect – I love how it gets a little browned on top and "crunchy" on the sides. Thanks for the great recipe! It's already on the list again for next week 🙂 – Jill
Hi Jill, So glad you have been enjoying it! And I love the sound of a spicier version with sausage.
Amazing!!! Its a rainy day here in Aus and i made 2 of these bakes i didnt have spinach so i used mixed veggies and it was so good, i had 2 slices for lunch, cant wait for my partner to come home and try them he will love it
So glad you enjoyed it!
Can I use a nonstick 8×8 pan, the 9×13 was too thin, I did use egg beaters and very tasty.
Yes, you can certainly use a slightly smaller pan if you prefer. I haven't used eggbeaters much, so maybe they don't puff up quite a much as whole eggs. Sorry if I am slow replying to this; I got sick in Thailand and just got home last night!
Accidentally made this ahead of time because I do another "overnight" casserole. Do you think I can refrigerate it overnight and cook it in the morning? I wasn't thinking, ahhh!!!
I'm in Thailand so you might have already decided by the time you see this. I think that will work, but if you can let it come to room temperature before you cook it I would do that.
I sautéed an onion, and 8 oz. sliced fresh mushrooms, and a roasted red pepper. Before I added the eggs, I sprinkled the top with parmesan cheese. I served it for Easter, and one of my guests has a gluten allergy. It was awesome!
Stephanie, I like the way you jazzed it up a bit! So glad it was a hit.
I can't find Spike seasoning, I live in Cleve. Oh. , where do you think I can find it ?
It's often sold near the health foods rather than by the spices, so try that. You can order it from Amazon.com, or just use another all-purpose seasoning blend that's good with eggs.
Delicious recipe. It became an instant hit with our family. It's a "keeper". Thanks so much.
Thanks Valerie; I love hearing that!
I don't have any spike seasoning. What can I substitute?? I've read Mrs. Dash, but don't have that either.
Like it says in the recipe, use any all-purpose seasoning blend that will be good on eggs.
I was planning to make this for a brunch on Sunday. I was wondering if I made it tonight, would it still be good to be reheated in the oven on Sunday morning?
I've never made the casserole and reheated the whole thing like that, and I worry about the long time needed to get the whole thing completely hot again. (I have reheated one serving many times, just not the whole casserole.) I'd say it will be best if it's cooked as close as possible to the serving time, so if there is any way you can bake it right before you serve it that will give the best results.
That makes sense. Thank you!
I made this one night and then reheated the entire casserole in the oven the next morning for a potluck breakfast. Turned out great!
So glad to hear that worked Jenny!
Could I use frozen spinach for this? It's hard to find fresh spinach where I live.
I haven't made it with frozen spinach but I think it will work. The main concern is the amount of water that's released from the frozen spinach; be sure to press out the water well and maybe "dry" the spinach between a double layer of paper towels. I'd love to hear how it works if you try it.
Kalyn, I have tried and loved many of your recipes. This one looks ideal for a brunch I am planning. Can the recipe be doubled and baked in a 9×13 baking dish?
So glad you have enjoyed the recipes. That will work but you will need to increase the baking time by maybe 10 -15 minutes.
I would like permission to share this recipe on our website, giving you credit, of course.
Kara, can you send me an e-mail about this? It's kalynskitchen (at) comcast (dot) net (changed into regular e-mail format of course.
Yum!! I can't wait to make this for a brunch I'm having at my house in a couple weeks. Do you think this could be done in the crockpot? Also, do you think this would still taste good without the cheese or do you think it'd be too bland?
Jasmine, I have made some similar dishes in the slow cooker. Enter "slow cooker eggs" into the search bar and you can read more about that. Definitely the texture is softer in the slow cooker. I personally don't think this would be nearly as good without cheese unless you added some other flavorful ingredient to bump up the taste.
This looks perfect for the vegetarians coming to a brunch I'm having. Do you think I could use frozen spinach instead of fresh?
I have to be honest and say that I think fresh spinach will be a lot better. I worry about the water in the frozen spinach, plus the spinach cooks a lot more in the oven and frozen spinach is already pretty soft.
I haven't tried it though. Would love to hear how it works if you do try it.
OK thanks, I'll play it safe and go with fresh. Thanks for the quick reply!
You can freeze but it changes the quality of the egg bake a lot. I prefer to cook, store in the fridge, and then reheat.
Hi: I was wondering if I was able to bake this and then freeze it. Reheat it when I am ready to serve at a later date?
Sorry I really don't know but I bet you can find the conversion by searching Google.
Hello, I wanted to make this recipe using egg whites, can you tell me how much I should substitute for the whole eggs please
I recently made this for my friends for a back-to-school breakfast. It was a huge hit as we all wanted something comforting and delish…. but something healthy! Great recipe!!!
I just made this and it was so yummy! I added feta and parmesan cheese to it.
So glad to find this site! South Beach is a way of life in our house, it's always nice to find new recipes. Will be trying this breakfast casserole very soon! Thanks again!
First-time visitor – love your website! This recipe was great and super easy! My husband and I both loved it. We changed it a bit because I didn't have some of the ingredients. Instead of green onion, I added onion powder. I added sundried tomatoes, after seeing an earlier suggestion for this in the comments. I also added garlic powder, basil, oregano, and red pepper flakes. This is a healthy way to get some extra veggies, and it's a pretty and impressive-looking dish.
So glad you have been enjoying it so much!
I found this via pinterest and LOVE it. I have made this several times and will continue to make. Very easy to make. I've shared this recipe with friends! I sprinkle with some hot sauce yum!
Jaime, I believe everyone should be allowed to make their own food choices, and after writing This Piece About MSG for BlogHer.com, I am convinced it is safe (as are many food experts.) However, of course you are free to substitute anything you wish when you make the recipe.
This looks great. My only hesitation is using the Spike seasoning since it's MSG. I have kids. MSG crosses the blood brain barrier and is a neuro-exciter. Not exactly "kid food". I will try it with some other real herbs and spices.
Thanks!
I made this last week and added some mushrooms and it was amazing – It lasted the whole week and was a huge time saver for me in the morning! Thank you
Michelle, so glad you're enjoying it!
Just wanted to say I made this about 4 times already. I change the spices and cheese and added Apple Gate bacon the last time. Yum. By mistake I didn't saute the spinach or onions and it came good anyways. Just one step to omit.(the bacon also wasn't cooked before)
Hey Kalyn
I found your blog through this recipe on Punchfork. Not into any particular diet – just thought it looked yummy, and it was!
I made them as individual servings in ramekins as a way of using up some leftover stuff I had in the fridge. I only made 2 and had intended eating the other for breakfast but it got snaffled up straight away! Guess that happens when you share a house! Will definitely be making these again. I'm thinking of adding in some chopped bacon next time!
Great blog!
I haven't tried it with Egg Beaters, but I think it would work.
Looks great! Would it work using Egg Beaters?
So glad you enjoyed it!
Thank you so much for the delicious recipe, Kalyn! I made this for dinner tonight, and my 14-year-old girl and 17-year-old boy loved it (hubs is out of town, but I know he'd love it too). So did I, of course!I recommended the recipe to my vegetarian friend as well.
Ah Michelle, so glad you enjoyed it!
I just made this. And tasted it. Boy is this good!!!!
Will be making this tonight for breakfast on the run. Sounds yummy and simple and thats what this working girl needs. Thanks for posting this. 🙂
Thanks Cassandra! Welcome, and so glad you enjoyed it!
First-time visitor here…I made this for brunch today, and it was excellent! Even better, I have breakfast ready-made for the next several days. 🙂 Thanks!
Great blog, by the way….I'll be back!
Thanks!
Sue, that sounds like a nice variation!
We made this for breakfast today and it is delicious. We did, however, add a handful of sun dried tomatoes for a little extra color and flavor. Highly recommended if you have some on hand.
Great idea to cook it in a custard cup that has a lid!
I'm lazy, so making this much just for myself and then having to cut it up and store for the week seemed like a lot of extra work. I have a set of custard cups with lids so I followed your instructions and used 6 cups instead of the casserole. I also used a cheddar/jack blend since it's what I had. Made this SO much more convenient! Once they where cooled I simply put the lid and in the refrigerator they went. In the morning I just grabbed one, put it in my lunch bag, and had it at my desk at work. Just a suggestion.
Perfect for a Shamrock Day breakfast!
I have been following your blog for a couple of weeks now and I just wanted to tell you how much I love it! Your recipes are really easy to follow, great photos and I appreciate the focus on healthy eating. My favorite so far has been the yam & black bean burritos. Looking forward to reading (& trying) more of your recipes. Keep up the great work!
Wow!! I love this so much. I also love all the other egg casserole recipes you have linked there. I also make a big batch of something for breakfast all week and this will definitely do the trick. Thank you so much for sharing.
So glad people are liking this.
Kdub, I've use fresh mozzarella in frittatas, so I can't imagine why it wouldn't work here but haven't tried it myself.
I will give it a try. BTW, love your site!!
I know I'd love this, and I love your idea to make a breakfast bake to eat all week long. Perfect for a quick breakfast!
Kalyn, would it be possible to substitute fresh mozzarella here? I love the buffalo-style, fresh mozzarella. Wondering if anyone has tried it.
This looks delicious! Perfect for a quick weekday breakfast to reheat!
Thanks Lori; hope you enjoy it!
My husband is going to be so happy that I found this! On our menu for this weekend for sure! Thanks Kalyn 🙂
Julie, I haven't but I am sure it will work. It would be just like an egg white omelet.
Kalyn, Have you ever made this type of recipe with egg whites only?
Joanne, those are my thoughts exactly!
Megan, I love having breakfast all ready in the fridge!
I need to make more egg bakes like this. I generally do frittatas for quick dinners (similar to this), but I want to try this so I can microwave for quick breakfasts like you mentioned! 🙂
I adore spinach to begin with so starting my day of with a good serving sounds good to me! Especially with cheese 🙂
Dree, I would love it with chard as well!
My grandmother made a baked frittata that was very similar. She used chard from the garden rather than spinach. Yum yum!