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Spinach and Mozzarella Egg Bake (Video)

This Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together! This tasty breakfast idea is low-carb, Keto, gluten-free, low-glycemic, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty Spinach and Mozzarella Egg Bake.

Watch the video to see if you’d like to make Spinach and Mozzarella Egg Bake!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

If you look at my recipe category section for Eggs, you’ll see that I’ve come up with a lot of variations for low-carb breakfast casseroles through the years. I make breakfast casseroles on the weekend, cut into individual servings, and keep in a container in the fridge to eat for breakfast all through the week. I still have favorite breakfast casseroles that I make regularly, but for a while now I’ve been making a variation I’m calling an egg bake. This Spinach and Mozzarella Egg Bake is a similar to a breakfast casserole, but with lots of vegetables, meat, or cheese, and just enough egg to barely hold it together.

This particular egg bake with spinach and a generous amount of mozzarella is something I’ve made at least six times in the last couple of months, so I think it’s officially a favorite.  I love the idea of starting out the day with a big serving of spinach, and this Spinach and Mozzarella Egg Bake is so delicious you won’t even think about eating something that’s good for you!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

I use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach. Saute the spinach just until it’s barely wilted. Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish. Spread a generous layer of cheese over the spinach. No matter what else I’m using, I always add green onions!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

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 35 minutes, or until the mixture is set and lightly browned.

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!

More Recipe Ideas with Baked Eggs:

Egg White Breakfast Casserole with Sausage, Spinach, and Tomatoes ~ Andrea Meyers
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Jalapeno and Cheese Breakfast Casserole ~ Homesick Texan
Kale, Bacon, and Cheese Breakfast Casserole ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spinach and Mozzarella Egg Bake

Ingredients:

  • 5 oz. organic fresh spinach (4 cups packed)
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 1/2 cups mozzarella (I used a mozzarella blend from Costco; use regular or part-skim Mozzarella, your choice)
  • 1/3 cup thinly sliced green onions
  • 8 eggs, beaten
  • 1 tsp. Spike seasoning (or use any all purpose seasoning mix that’s good with eggs)
  • salt and fresh ground black pepper to taste

Directions:

  1. Preheat oven to 375F/190C.  Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
  2. 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.
  3. Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste.  (I use only a tiny pinch of salt and a few grinds of pepper.)  Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
  4. Bake about 35 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 is good with sour cream.  I also like a little Green Tabasco Sauce sprinkled on the top.
  5. 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.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spinach and Mozzarella Egg Bake uses a generous amount of cheese, so it’s important to use low-fat mozzarella if you’re making it for the South Beach Diet. With that caution, everything here is a  low-glycemic ingredient and this recipe would be suitable for all phases of South Beach. This is also a great recipe for any other type of Low-Carb eating plan, most of whom would prefer full-fat cheese.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

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146 comments on “Spinach and Mozzarella Egg Bake (Video)”

  1. My grandmother made a baked frittata that was very similar. She used chard from the garden rather than spinach. Yum yum!

  2. Dree, I would love it with chard as well!

  3. I adore spinach to begin with so starting my day of with a good serving sounds good to me! Especially with cheese 🙂

  4. 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! 🙂

  5. Joanne, those are my thoughts exactly!

    Megan, I love having breakfast all ready in the fridge!

  6. Kalyn, Have you ever made this type of recipe with egg whites only?

  7. Julie, I haven't but I am sure it will work. It would be just like an egg white omelet.

  8. My husband is going to be so happy that I found this! On our menu for this weekend for sure! Thanks Kalyn 🙂

  9. Thanks Lori; hope you enjoy it!

  10. This looks delicious! Perfect for a quick weekday breakfast to reheat!

  11. Kalyn, would it be possible to substitute fresh mozzarella here? I love the buffalo-style, fresh mozzarella. Wondering if anyone has tried it.

  12. 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!

  13. 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.

  14. 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.

  15. 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!

  16. Perfect for a Shamrock Day breakfast!

  17. 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.

  18. Great idea to cook it in a custard cup that has a lid!

  19. 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.

  20. Sue, that sounds like a nice variation!

  21. 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!

  22. Thanks Cassandra! Welcome, and so glad you enjoyed it!

  23. 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. 🙂

  24. I just made this. And tasted it. Boy is this good!!!!

  25. Ah Michelle, so glad you enjoyed it!

  26. 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.

  27. So glad you enjoyed it!

  28. Looks great! Would it work using Egg Beaters?

  29. I haven't tried it with Egg Beaters, but I think it would work.

  30. 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!

  31. 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)

  32. Michelle, so glad you're enjoying it!

  33. 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

  34. 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!

  35. 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.

  36. 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!

  37. So glad you have been enjoying it so much!

  38. 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.

  39. 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!

  40. I just made this and it was so yummy! I added feta and parmesan cheese to it.

  41. 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!!!

  42. Hello, I wanted to make this recipe using egg whites, can you tell me how much I should substitute for the whole eggs please

  43. Sorry I really don't know but I bet you can find the conversion by searching Google.

  44. 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?

  45. 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.

  46. 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!

  47. 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.

  48. I would like permission to share this recipe on our website, giving you credit, of course.

  49. 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?

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