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!
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!
How to Make Spinach and Mozzarella Egg Bake:
(Scroll down for complete printable recipe with nutritional information.)
- 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!
- 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.
- 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!
This Low-Carb Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together! 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 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.
Spinach and Mozzarella Egg Bake
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 201Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 270mgSodium: 640mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 15g
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.
194 Comments on “Spinach and Mozzarella Egg Bake (Video)”
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.