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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! Use Breakfast Recipes 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 process shots collage

How to Make Spinach and Mozzarella Egg Bake:

(Scroll down for complete printable recipe.)

  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

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 packed)
  • 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 (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

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: 201 Total Fat: 14g Saturated Fat: 6g Unsaturated Fat: 7g Cholesterol: 270mg Sodium: 640mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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.

Pinterest image of Spinach and Mozzarella Egg Bake

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

  1. 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

  2. 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

  3. 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!

  4. 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.

  5. 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!

  6. 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.

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

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

  9. 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?

  10. 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.

  11. 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?

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

  13. 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.

  14. 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!

  15. 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.

  16. 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?

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

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

  19. 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!!!

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