Kalyn's Kitchen

Spinach and Mozzarella Egg Bake (Video)

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 is one of the most popular breakfast recipes on the blog; enjoy!

PIN Spinach and Mozzarella Egg Bake to make it later.

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 check out my recipe category  for Eggs, you 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 for Weekend Food Prep, cut into individual servings, and keep in a container in the fridge to eat for breakfast during the week.

Low-Carb Breakfast Casseroles are definitely good any time of year, but when the weather gets cold you’re more likely to turn on your oven to make a breakfast like this, so I’m reminding you about this mega-popular Spinach and Mozzarella Egg Bake. This recipe is so simple that I’m not sure why it’s so popular, but it’s always one of the top ten recipes on this site if you check that list in the sidebar!

I did include this recipe in the recent collection of Low-Carb and Keto Breakfast Casseroles Your Family Will Love, but technically this is a variation I’m calling an egg bake. That means this Spinach and Mozzarella Egg Bake has lots of spinach and cheese, and just enough egg to barely hold it together. 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 remember that you’re eating something that’s good for you!

Spinach and Mozzarella Egg Bake process shots collage

How to Make Spinach and Mozzarella Egg Bake:

(Scroll down for complete printable recipe with nutritional information.)

  1. 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.
  2. Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish.
  3. Spread a generous layer of cheese over the spinach. No matter what else I’m using, I always add green onions!
  4. Pour the beaten eggs over the spinach and cheese.
  5. Then use a fork to “stir” the mixture so the spinach, egg, and cheese is well combined.
  6. Bake about 35 minutes, or until the mixture is set and lightly browned.
  7. Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

More Recipes for Baked Eggs:

Baked Eggs with Asparagus and Parmesan ~ Kalyn’s Kitchen
Portugese Style Baked Eggs ~ Foodie with Family
Sausage, Mushrooms, and Feta Baked with Eggs ~ Kalyn’s Kitchen
Baked Eggs in Stuffed Peppers ~ FoodieCrush
Broccoli, Mushrooms, Ham, and Cheddar Baked with Eggs ~ Kalyn’s Kitchen
Portobello Baked Eggs with Spinach and Smoked Gouda ~ Cookin’ Canuck
Baked Eggs and Mushrooms with Parmesan ~ 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 found on KalynsKitchen.com

Spinach and Mozzarella Egg Bake

Yield 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

This Low-Carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together!

Ingredients

  • 5 oz. organic fresh spinach (4 cups)
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 1/2 cups grated mozzarella cheese
  • 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

Instructions

  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.
  3. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.
  4. Layer the grated cheese and sliced onions on top of the spinach.
  5. Beat the eggs with Spike Seasoning (affiliate link) (or other seasoning mix) and salt and fresh ground pepper to taste.
  6. 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.
  7. Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.
  8. The egg bake will settle down some as it cools.  Serve hot.
  9. 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

Definitely use more spinach if you prefer. 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:

6

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 270mgSodium: 640mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 15g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spinach and Mozzarella Egg Bake found on KalynsKitchen.com

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, and low-carb or keto diet plans would prefer full-fat cheese and wouldn’t even mind a bit more cheese!

Find More Recipes Like This One:
Use Breakfast Recipes to 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.

Pinterest image of Spinach and Mozzarella Egg Bake

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    194 Comments on “Spinach and Mozzarella Egg Bake (Video)”

  1. Sue, that sounds like a nice variation!

  2. 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.

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

  4. 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.

  5. Perfect for a Shamrock Day breakfast!

  6. 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!

  7. 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.

  8. 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.

  9. 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!

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

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

  12. Thanks Lori; hope you enjoy it!

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

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

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

  16. Joanne, those are my thoughts exactly!

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

  17. 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! 🙂

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

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

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