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Kalyn's Kitchen

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 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 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 found on KalynsKitchen.com

I use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach. Cook 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 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


  • 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


  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 ©

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 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 this nutrition analyzer, 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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178 comments on “Spinach and Mozzarella Egg Bake (Video)”

  1. 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.

  2. Thinking could use Swiss Chard—in season

  3. I love a good egg bake and this has my favourite thing to pair with eggs: spinach. This seems super convenient, too!

  4. 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.

  5. very healthy and looks delicious, thanks for sharing.

  6. 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 🙂

  7. 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.

  8. I made this today and it was delicious! Unfortunately, no leftovers for the week. Going to the store for more eggs! Thank you!

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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


  14. 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.

  15. 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! 

  16. 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.

  17. My new fave breakfast. Top with spaghetti/pizza sauce… tastes like pizza for breakfast! YUM!

  18. Yummy Yummy in my Tummy!! Thanks for the recipe

  19. Pingback: Weekly Meal Plan: Easy Chicken Dinner Recipes - Walking On Sunshine Recipes

  20. 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? 

  21. Pingback: Egg White Frittata with Green Chiles and Spinach - Healthy & Vegetarian - Rachel Cooks®

  22. 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?


    • 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.

  23. it looks very tasty and simple to make

  24. 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.

  25. Yumm… look like so delicius thaks for sharing

  26. Very good for those who do lowcarb

  27. 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

  28. 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!

  29. 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!

  30. 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.

  31. I just made this dish this morning and it was delicious! I will be trying more of your recipes now! Thanks!

  32. Made this last night for the week…..ate half last night…guess thats too much lol

  33. 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!!!

  34. 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!!!

  35. Could you please tell me if you add milk to the eggs when beating them? Thanks

  36. Great recipe! It was a perfect way for me to use up some things in the house during our No Spend month! Thanks!

  37. Super recipe approved! Delicious and very nutritious. My husband has diabetes and his diet includes green eggs and vegetables, he loved it, thank you!

  38. Guess what I'm making in the morning! Yep, this recipe. I have all the ingredients in the fridge. Yum, can't wait.

  39. 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.

  40. 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

  41. 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

  42. 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!

  43. 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.

  44. 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!

  45. 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.

  46. Delicious recipe. It became an instant hit with our family. It's a "keeper". Thanks so much.

  47. I don't have any spike seasoning. What can I substitute?? I've read Mrs. Dash, but don't have that either.

  48. 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?

  49. 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.

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